Rhubarb Simple Syrup (+ bonus rhubarb compote!)
Description
Sweet and slightly tart, this rhubarb simple syrup recipe is perfect for summer cocktails, non alcoholic drinks and more! Be sure to save the rhubarb solids, they make a great compote for pancakes, waffles, yogurt and more!
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Ingredients
- 1 ½ cups (6 ounces) chopped rhubarb, fresh or frozen
- ½ cup raw sugar honey or agave nectar
- ½ cup water
Instructions
- Combine rhubarb, sugar and water in a saucepan over medium-high heat, bring to a simmer, then reduce heat to medium, cover, and cook 10 minutes.
- Let syrup cool to room temperature, then press through a fine mesh sieve; reserve rhubarb solids. Transfer syrup to a glass container or jar with a tight fitting lid; refrigerate until needed.
- Store rhubarb solids in a glass container or jar with a tight fitting lid; store in refrigerator. Use as a rhubarb compote on scones, muffins, yogurt, cakes and more.
Notes
Make a berry-rhubarb simple syrup: swap some of the rhubarb for desired fruit such as strawberries, raspberries, or blueberries.
Make an herby-rhubarb simple syrup: add a few sprigs of mint, basil, thyme or rosemary to the mixture as it cooks. Discard it right before straining.
Make a vanilla-rhubarb simple syrup: add a teaspoon of vanilla extract or vanilla bean paste.
This recipe can easily be double, tripled, etc.
Nutrition
Calories: 51kcalCarbohydrates: 13gSodium: 1mgFiber: 0.5gSugar: 13g
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