{"id":33091,"date":"2022-05-26T19:08:29","date_gmt":"2022-05-26T23:08:29","guid":{"rendered":"https:\/\/thebusyfoodie.com\/?p=33091"},"modified":"2022-05-26T19:08:29","modified_gmt":"2022-05-26T23:08:29","slug":"homemade-rhubarb-syrup","status":"publish","type":"post","link":"https:\/\/staging.thebusyfoodie.com\/index.php\/2022\/05\/26\/homemade-rhubarb-syrup\/","title":{"rendered":"Homemade Rhubarb Syrup"},"content":{"rendered":"\n

If you’re a fan of rhubarb, you’ll love this recipe for homemade rhubarb syrup! <\/strong>Make it in 25 minutes with just 3 ingredients. You’ll love using it to add fresh rhubarb flavor to all of your favorite recipes!<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Easy syrup made with fresh rhubarb<\/h2>\n\n\n\n

I love fresh rhubarb, but I hate that it’s only available for such a short period of time every spring. <\/p>\n\n\n\n

That’s what makes this recipe so special. It’s a great way to bottle up all of that sweet-tart flavor so you can use it all summer long. <\/p>\n\n\n\n

Since I make this syrup myself, I also know exactly what goes in it. No preservatives, no artificial flavors or colors\u2014just fresh rhubarb and sugar.<\/p>\n\n\n\n

Bottle up your homemade syrup for gifts or keep it for yourself! A little goes a long way when you’re adding it to recipes, so you’ll get lots of use out of this homemade treat.<\/p>\n\n\n\n

<\/path><\/svg><\/span><\/h2>\n\n\n\n

What you\u2019ll love about this recipe:<\/a><\/h2>\n\n\n\n
\n\n\n\n
  • Simple<\/strong> to make with just 3 ingredients: rhubarb, sugar, and water.<\/li>
  • Keeps well<\/strong> in the fridge or freezer, so you can bottle the flavor of fresh rhubarb to use all summer<\/li>
  • Versatile:<\/strong> use it to make cocktails and Italian sodas, or drizzle it onto pancakes or waffles or into yogurt.<\/li><\/ul>\n\n\n\n
    \"A<\/figure>\n\n\n\n

    <\/p>\n\n\n\n

    Ingredients needed to make rhubarb simple syrup<\/h2>\n\n\n\n

    Fresh or frozen rhubarb:<\/h3>\n\n\n\n

    For the best flavor, choose stalks that are long and thin, with vibrant red color. <\/p>\n\n\n\n

    Sugar and Water:<\/h3>\n\n\n\n

    This recipe is essentially a flavored simple syrup, made with equal parts sugar and water. White sugar will result in the purest rhubarb flavor, but you can use honey or even a sugar substitute like Swerve if you prefer.<\/p>\n\n\n\n

    \n
    \n
    \"A<\/figure>\n<\/div>\n\n\n\n
    \n
    \"Adding<\/figure>\n<\/div>\n\n\n\n
    \n
    \"Boiling<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    How to make rhubarb syrup<\/h2>\n\n\n\n

    Start by chopping your rhubarb into small pieces to create more surface area. This will help extract more flavor and color than if you were to leave the stalks whole.<\/p>\n\n\n\n

    Combine the chopped rhubarb, sugar, and water, in a saucepan.<\/p>\n\n\n\n

    Bring to a simmer and cook for 20 minutes. The liquid will be vibrant and the solids have collapsed onto themselves.<\/p>\n\n\n\n

    Strain through a fine mesh strainer to separate the solids from the syrup. If you prefer a thicker syrup, return the strained liquid to the saucepan and continue to cook, uncovered, until it reduces by 1\/3 to 1\/2.<\/p>\n\n\n\n

    Homemade Rhubarb Syrup (Video)<\/h2>\n\n\n\n
    \n