Rhubarb Syrup

4.38 from 8 votes

A rosy hued rhubarb syrup with a hint of ginger, this flavored simple syrup is great for spring and summer drinks and cocktails. The rhubarb simple syrup can be made ahead and freezes well.

Course Drinks

Cuisine American

Keyword ginger, rhubarb, simple syrup

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegan

Prep Time 5

Cook Time 10

Steeping Time 10

Total Time 15

Servings

Calories 51kcal

Author Lisa Lotts

Equipment

fine mesh strainer

Ingredients

2 cups rhubarb chopped into 1" pieces
1 1" knob of ginger quartered
1 cup sugar
2 cups water

US Customary - Metric

Instructions

Wash and dry the rhubarb and cut it into 1" pieces until you have 2 cups rhubarb.
Cut a 1 1" knob of ginger into quarters and add it to a saucepan with the rhubarb pieces, 1 cup sugar and2 cups water.
Bring to a boil and reduce heat to a simmer. Cook for 10 minutes then remove from the heat to steep for an additional 10 minutes
Place a fine mesh sieve over a bowl and carefully pour the fruit mixture through the sieve to remove the solids. Do not press on the solids; just let the syrup drain into the bowl on its own. Discard solids.
Cool the syrup to room temperature. Cover and refrigerate until ready to use.

Notes

You can freeze the rhubarb simple syrup in ice cube trays to save for later. Thaw to use.

Nutrition