Description

Want to add a tart, sweet, and vibrant twist to your drinks? Easy Rhubarb Syrup is a simple, versatile syrup made with fresh rhubarb, sugar, and a hint of vanilla and cardamom, perfect for cocktails, mocktails, sodas, or even desserts.

Ingredients

This Rhubarb Syrup uses a short list of ingredients to create a bold, balanced flavor. Here’s what you need and why each one matters:

Rhubarb (10 ounces, chopped into ½-inch chunks): The star, providing tart flavor and a pinkish hue; ~2½ cups chopped.
Water (16 ounces, 2 cups): Dilutes and extracts rhubarb’s flavor, forming the syrup base.
Sugar (200 grams, 1 cup): Sweetens the tart rhubarb, creating a syrupy consistency.
Vanilla Bean (½, split open): Adds warm, floral depth; the pod infuses flavor during cooking.
Ground Cardamom (¼ teaspoon): Brings a subtle, spicy warmth that complements rhubarb.
Salt (big pinch): Enhances and balances sweet-tart flavors.
Fresh Lemon Juice (1 teaspoon): Brightens the syrup and preserves freshness.

Substitutions and Variations

Rhubarb: Use frozen rhubarb (thawed, drained); expect slightly more liquid and cook 2-3 minutes longer.
Sugar: Swap for cane sugar, coconut sugar, or honey (reduce to ¾ cup for honey, as it’s sweeter); agave nectar works for vegan but may thin syrup.
Vanilla Bean: Replace with ½ teaspoon vanilla extract or vanilla bean paste (add with lemon juice after cooking to preserve flavor).
Cardamom: Omit or use a pinch of cinnamon, ginger, or nutmeg for different warmth; adjust to taste.
Salt: Reduce to a small pinch or omit, but it subtly enhances flavor.
Lemon Juice: Substitute with ½ teaspoon apple cider vinegar or omit; lemon adds brightness.
Add-Ins: Add ½ cup chopped strawberries or raspberries during cooking for a fruitier syrup (strain as directed; may shorten fridge life).

Pro Tip: Weigh rhubarb (10 ounces) and sugar (200 grams) for accuracy; ~2½ cups chopped rhubarb. Use fresh, firm rhubarb for the best color and flavor; trim woody ends before chopping.

Essential Equipment

Medium Sauce Pot: For simmering the syrup; non-reactive (e.g., stainless steel) prevents metallic flavors.
Fine Mesh Strainer: For separating syrup from pulp.
Bowl: To catch strained syrup.
Spoon or Spatula: For stirring and pressing pulp.
Glass Bottle with Swing Top or Sealable Lid: For storing syrup; 16-20 ounce capacity recommended.
Funnel (optional): For easy pouring into bottles.

Pro Tip: Sterilize glass bottles by washing with hot, soapy water and drying in a 250°F oven for 10 minutes; cool before filling to prevent cracking.

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Instructions

Combine Ingredients:
- In a medium sauce pot, combine 10 ounces chopped rhubarb, 2 cups water, 200 grams sugar, a big pinch of salt, ½ split vanilla bean (scrape seeds into pot, add pod), and ¼ teaspoon ground cardamom.
- Stir to mix and dissolve sugar partially.
- Tip: Ensure vanilla seeds are dispersed; use a non-reactive pot to preserve rhubarb’s flavor.
Simmer the Mixture:
- Bring to a gentle simmer over medium-low heat, stirring occasionally.
- Cook for 15-20 minutes, until rhubarb is completely broken down and juices have released, forming a mushy mixture.
- Tip: Stir gently to prevent sticking; keep heat low to avoid scorching or excessive foam.
Cool and Strain:
- Remove pot from heat and let cool for 10-15 minutes to make straining safer.
- Strain the mixture through a fine mesh strainer into a bowl, pressing lightly on the rhubarb pulp with a spoon to extract juices. Reserve the jammy pulp for yogurt, ice cream, or toast.
- Tip: Don’t press too hard to avoid cloudy syrup; save pulp in an airtight container in the fridge for up to 1 week.
Finish the Syrup:
- Stir 1 teaspoon fresh lemon juice into the strained syrup to brighten flavors.
- Using a funnel (if needed), pour the syrup into a clean, sterilized glass bottle with a swing top or sealable lid.
- Tip: Taste syrup and adjust with a pinch more sugar or lemon juice if needed; cool slightly before bottling to prevent condensation.
Store:
- Let syrup cool completely before sealing the bottle.
- Store in the refrigerator for 3-4 weeks or freeze for several months (leave 1-inch headspace in freezer-safe containers).
- Tip: Label bottle with date; shake gently before use if sediment settles.

Cooking Tips:

Prevent Overcooking: Simmer gently; rhubarb should break down fully but not turn to mush beyond 20 minutes.
Clear Syrup: Strain carefully to keep syrup smooth; a cheesecloth-lined strainer yields the clearest result.
Use Pulp: Don’t discard the jammy pulp—it’s perfect for swirling into oatmeal, spreading on toast, or topping desserts.