Rhubarb Simple Syrup Recipe (For Cocktails)
This recipe for Rhubarb Syrup is the perfect summertime addition to cocktails, juices, and more! Rhubarb has a sweet and tart flavor and makes for a perfect flavored simple syrup. Plus, its pink!
Print
Pin
Servings: 12 1-ounce servings
Calories: 64kcal
Equipment
- Medium saucepot
- Food Scale optional
Ingredients
- 2 cups Rhubarb stalks chopped. Roughly 2-3 stalks in ½ inch pieces
- 200 grams Water or ¾ cup
- 200 grams Granulated sugar or 1 cup
Instructions
- In a medium saucepot, add chopped rhubarb, about 1 cup of sugar (or 200 grams), and an equal amount of water. Bring it up to a medium heat until it begins to boil.
- Once boiling, reduce to a simmer and simmer for about 5 minutes, stirring continuously.
- After 5 minutes, the cooked rhubarb should be broken down and the contents of the pot should be pink. All sugar should be dissolved.
- Place a large bowl or container in the sink with a fine-mesh strainer on top of it. Pour the contents of the pot into the strainer. Use rubber spatula to press out all of the syrup into the bowl. Either discard the cooked rhubarb parts or save for another use.
- Allow syrup to cool completely in a bowl. Then store or use immediately.
Notes
- I recommend using a scale for this recipe! Simple syrup is best made using a 1:1 ratio of water and sugar by weight, rather than volume. 200 grams of each. However, this recipe is so forgiving that you can also use cups of rhubarb, water, and sugar.
- This rhubarb syrup recipe is perfect for so many uses! Serve it over vanilla ice cream, make a rhubarb gin sour, rhubarb lemonade, or tons of rhubarb cocktails. For the leftover rhubarb that is strained out, use that to make rhubarb muffins, rhubarb cake, or just a rhubarb sauce.
Nutrition
Calories: 64kcal | Carbohydrates: 17g | Fat: 0.1g | Sodium: 1mg | Potassium: 0.3mg | Sugar: 17g | Calcium: 1mg | Iron: 0.01mg
Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!