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Rhubarb simple syrup is a wonderful use for this abundant spring produce.
Rhubarb always makes me nostalgic for my childhood, as I have great memories of picking it from my grandma’s garden and devouring her rhubarb cake. Rhubarb simple syrup is a wonderful use for this abundant spring produce. I love using it in margaritas, shandys or just adding a splash to my sparkling water.
Rhubarb Simple Syrup
- 6 cups chopped rhubarb, approximately 4-5 stalks
- 1 1/2 cups sugar
- 2 cups water
In a medium saucepan, add the rhubarb, sugar and water. Bring to a boil. Reduce the heat to medium and let simmer for 10-15 minutes until the rhubarb has softened. Set a fine mesh strainer over a glass bowl and pour the rhubarb mixture into the strainer to strain out all of the rhubarb solids. Store the simple syrup in the refrigerator in an airtight container.
Taylor Ellingson is a local cookbook author and food blogger at greensnchocolate.com.
