Rhubarb Simple Syrup
Fresh rhubarb is a great way to flavor syrup for early summer cocktails. This easy recipe can be made at home with just three ingredients.
Servings: 10 ounces
Calories: 78kcal
Equipment
- 1 Knife and cutting board
- 1 Funnel
- 1 Glass bottle or other container for storage (at least 10 ounces for one recipe)
Ingredients
- 1 cup water
- 1 cup sugar
- 1 stalk fresh rhubarb (washed, about 18 inches long)
- 1 Tablespoon lemon juice (optional)
Instructions
Mix and Heat
- Cut up the rhubarb stalk into chunks.
- Add the chunks along with the sugar to the saucepan (or a separate bowl).
- Optionally, let the sugar and rhubarb sit for about a half hour so that the sugar draws out some of the liquid and flavor.
- Add the water to the sugar and rhubarb in the saucepan and place it over medium heat.
- Stirring occasionally, bring it to a boil and then turn the head down to low.
- Let the mixture simmer for a few minutes. Take it off the heat as soon as the rhubarb pieces start breaking up into strings.
- Cover the saucepan and allow the mixture to cool down to room temperature.
Bottle and Store
- If you're going to use the lemon juice, stir it in at this point before bottling.
- Add your funnel to the top of the storage bottle. Pour through a fine mesh strainer to strain out any rhubarb chunks as it goes into the funnel.
- You can use the syrup immediately, or seal up the bottle and keep it in the refrigerator for 2 to 3 weeks. Discard at any sign of mold growth.
Notes
If you'd like to make this syrup keto-friendly, use the sugar substitute allulose for the best flavor and syrup thickness. You'll need to use about an extra ¼ of a cup (50 grams) for the same sweetness level.
Nutrition
Serving: 1ounce | Calories: 78kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 15mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg