Rhubarb Simple Syrup Recipes

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RHUBARB SIMPLE SYRUP



Rhubarb Simple Syrup image

Provided by Food Network

Time 55m

Yield 4 cups

Number Of Ingredients 2

2 cups granulated sugar
3 stalks rhubarb, cut into 1-inch pieces

Steps:

  • Add the sugar and rhubarb to a pan with 3 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes.
  • Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). Allow the syrup to cool completely, then pour into an airtight container. Store in the refrigerator for up to 2 weeks.

RHUBARB SYRUP



Rhubarb Syrup image

Rhubarb cooks down so quickly, this project takes less than an hour and the payoff is astonishing. It also has a pleasing economy: you get a lovely syrup to make drinks with, alcoholic and nonalcoholic, while the fibrous pulp that you strain off may in fact be the best part, spooned atop yogurt with fresh strawberries, or as a silky, tart ice-cream topping. This could be made as a simple syrup, but it's hard then to adjust the sweetness for differing tastes and applications. Sometimes you want to incorporate it as a sour into drinks that have other sweetened ingredients; and if you want to use the pulp on ice cream or sweetened yogurt, keeping it tart is a better option. So, just just simmer down the fruit with one vanilla pod and use it unsweetened, which offers more room to maneuver.

Provided by Toby Cecchini

Categories     non-alcoholic drinks

Number Of Ingredients 3

3 to 4 pounds rhubarb stalks, trimmed of leaves
1 vanilla pod, split lengthwise
8 to 10 cups water.

Steps:

  • Wash the rhubarb in cold water, trim the ends, and cut into 1/2-inch pieces. (There's no need to peel them or worry about the fibers, as these simply melt down.) Place the fruit in a 6 to 8-quart pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally. When all the chunks have broken down into a uniform soup - 20 minutes or so - remove it from the heat. Uncover and allow to cool. As soon as it is cool enough to handle, ladle into a fine-mesh strainer over a spouted collecting bowl. (You may have to do this in batches.) The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better. Once it's drained, put the pulp and the syrup into separate containers and refrigerate immediately. Makes 2-plus liters of syrup and 2 pounds of pulp. Will keep for a week refrigerated.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 37 milligrams, Sugar 5 grams

RHUBARB SIMPLE SYRUP



Rhubarb Simple Syrup image

Martha makes this versatile simple syrup for use in Prosecco or over ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Yield Makes 2 1/4 cups

Number Of Ingredients 3

1 cup sugar
1/2 vanilla bean, pod split and seeds scraped
6 ounces rhubarb, finely chopped (about 1 1/4 cups)

Steps:

  • Combine sugar, 1 cup water, vanilla pod and seeds, and rhubarb in a medium saucepan; bring to a boil, stirring until sugar is dissolved. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week. Remove pod before serving.

STRAWBERRY-RHUBARB SYRUP



Strawberry-Rhubarb Syrup image

A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.

Provided by Abbey

Categories     Syrups

Time 25m

Yield 8

Number Of Ingredients 6

1 ½ cups strawberries, halved
1 cup chopped rhubarb
1 cup water
1 cup white sugar
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
  • Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
  • Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
  • Remove syrup from heat. Serve warm or cold.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg

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