Homemade Rhubarb Syrup
This homemade rhubarb syrup requires 3 simple ingredients and is delicious when added on top of yogurt, in beverages or drizzled over ice cream.
Servings 6 people
- 2 lbs rhubarb
- 4.5 C water
- 1.5 C granulated sugar
Rinse your rhubarb and cut the ends. Chop the rhubarb into small pieces and place in a large saucepan.
Cover the rhubarb in the saucepan with water and bring to a boil. Immediately reduce the heat and simmer for 20-25 minutes. As it simmers, remove the foam that may rise to the top.
After 20 minutes, the rhubarb should be very mushy, but the rhubarb water should be a pinkish red.
Turn off the heat and pour the rhubarb over a strainer into a second (clean) pot.
Return the rhubarb liquid back to the original pan/pot and add the sugar. Stir to combine, and bring the mixture to a boil. Reduce the heat and allow to simmer for 8-10 minutes until the sugar dissolves.
Remove from the heat and allow to cool; once cool, pour into a jar or bottle and refrigerate.
The syrup will last for 4-5 weeks, once refrigerated.
- For a thicker syrup: simmer the rhubarb and sugar for a longer period of time until the syrup reduces to a thicker consistency.
- This recipe makes just under 3 C. of finished syrup.