How to make Rhubarb Syrup

Rhubarb Syrup

 

I was desperately searching for rhubarb over the last four weeks and therefore, visited all of my favorite stores. I headed out to the best organic market in town, I went to the Farmers Market, … What can I tell you: I couldn’t find rhubarb – until last week. The reason was simply the season in Tennessee does not start until mid-May. I had April in mind, that’s when you can find it in Germany. Since rhubarb doesn’t like hot temperatures, I got confused and didn’t quite understand why we have to wait so long. Eventually, it already gets very hot in Tennessee in mid-May. I would really like to know the reason for that, so: please, should anyone know the answer or have an idea, send me your thoughts in the comment section.

 

Rhubarb Syrup

 

Anyway, you want to know why I’m searching like a maniac for rhubarb? Well, that is pretty easy to explain. On the one hand, the red vegetable* is in my opinion THE spring crop (besides strawberries) and on the other hand, I was craving some rhubarb syrup. Is there anything better than enjoying a cold rhubarb spritzer in the heat of Tennessee?! Maybe, but it’s really nice to sip such a fine, bubbly, pink drink in the shade and watch the animals in our forest. Oh, lovely idleness! Besides that, the homemade syrup is a great gift for friends, with which you can discreetly convey you wouldn’t mind a cool cocktail with a rhubarb infusion next time you’re visiting them.

 

Rhubarb Syrup

 

Finally, I discovered my object of desire last week (on the fifth rhubarb visit to my favorite organic supermarket) and was able to start the production. Our kitchen cupboard slowly fills with glasses of the beautiful red syrup and this brings a smile to my face. Now I will open one of my precious rhubarb syrups, pour four tablespoons into my glass, add a couple of ice cubes and two sprigs of thyme, and top it up with some sparkling soda water. Dear friends, you will find me and my rhubarb spritzer on the sundeck!

* Crazy, right? Rhubarb is not a fruit, it’s a vegetable. I just learned that and think this is quite interesting. My brain always saved the red glory in the fruit-folder, after all, you can make cake from it!

 

Rhubarb Syrup

 

INGREDIENTS

servings: 170 oz syrup

prep time: 60 minutes

1.3 lb rhubarb

1 cup sugar

1 ½ cup water

½ lime or lemon

 

PREPARATION

Wash the rhubarb, cut into ½ “ pieces, add the water and bring to a boil. Turn down the heat and simmer over medium heat for 15 minutes.

Pour the mixture through a fine sieve into another pot. Squeeze the rhubarb well until all the liquid has been extracted.

Stir the lemon or lime juice and the sugar under the rhubarb juice, bring to a boil, turn down the heat again and simmer for another 25 minutes.

Fill your syrup into clean glasses and close directly. Place them on the lid for 5 minutes and allow to cool completely. Store it correctly (dark and cool) for not longer than half a year. Keep refrigerated after opening and use the syrup within four weeks.

 

Rhubarb Syrup

05/22/2018
: 18 oz
: easy

By:

Ingredients
  • 1.3 lb rhubarb
  • 1 cup sugar
  • 1 ½ cup water
  • ½ lime or lemon
Directions
  • Step 1 Wash the rhubarb, cut into ½ “ pieces, add the water and bring to a boil. Turn down the heat and simmer over medium heat for 15 minutes.
  • Step 2 Pour the mixture through a fine sieve into another pot. Squeeze the rhubarb well until all the liquid has been extracted.
  • Step 3 Stir the lemon or lime juice and the sugar under the rhubarb juice, bring to a boil, turn down the heat again and simmer for another 25 minutes.
  • Step 4 Fill your syrup into clean glasses and close directly. Place them on the lid for 5 minutes and allow to cool completely. Store it correctly (dark and cool) for not longer than half a year. Keep refrigerated after opening and use the syrup within four weeks.

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