Best Rhubarb Syrup Recipes

RHUBARB SIMPLE SYRUP

Steps:

• Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
• Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
• Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

STRAWBERRY FRUIT SALAD WITH RHUBARB SIMPLE SYRUP

Steps:

• For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes.
• For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint.

RHUBARB SIMPLE SYRUP

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 ELDERFLOWER SYRUP

Steps:

• Place rhubarb in the bowl of a food processor; process until smooth. Strain through a fine mesh sieve into a bowl, pressing down to remove as much juice as possible; you should have 1/2 cup plus 1 tablespoon juice. Discard solids. Stir in elderflower syrup.

RHUBARB BREAD PUDDING WITH MAPLE SYRUP

Steps:

• 1. Preheat oven to 350ºF. (180ºC). 2. Mix butter, maple syrup, nutmeg, cardamom and cloves together and brush on one side of the bread. Lay in a single layer on a baking sheet. Bake in the oven for 8 to 10 minutes, or until lightly golden on bottom and at edges. Reserve. 3. To prepare rhubarb, add sugar to water and bring to a boil over high heat, stirring until sugar is melted. Boil for 2 minutes. Reduce the heat to a simmer and add rhubarb. Simmer rhubarb for 2 minutes or until limp, and then remove from heat. Use a slotted spoon to remove rhubarb from syrup. 4. Toss the rhubarb with nutmeg, cinnamon, lemon rind and salt. Set aside. 5. For custard, whisk together sugar, eggs, cream, maple syrup and cardamom in a mixing bowl. 6. Grease an 8 x 8-inch (2-L) baking pan. 7. Trim one layer of toasted bread to fit and lay in pan. Sprinkle half the rhubarb over the bread. Repeat the bread layer and finish with rhubarb. 8. Pour the custard over the bread and fruit in the pan. Press down lightly on any bread that is not submerged in egg mixture. Cover and bake for 30 minutes. 9. Uncover and bake 15 minutes longer, or until set and puffed. Note that the fruit makes this a very soft bread pudding. Remove from oven and serve immediately. Garnish with a drizzle of maple syrup.

RHUBARB SYRUP

Steps:

• Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.

STRAWBERRY-RHUBARB SYRUP

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.

RHUBARB SIMPLE SYRUP

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.

RHUBARB SYRUP

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.

RHUBARB BAKED IN WILD RASPBERRY SYRUP

Steps:

• For the raspberry syrup: Combine the raspberries, lemon juice and 1/3 cup water in a large metal bowl. Crush the berries and set the bowl over a pot of simmering water, double-boiler-fashion. Cook very gently until the raspberries begin to dissolve, about 15 minutes.
• Pour the mixture into a jelly bag (or a large sieve lined with two layers of cheesecloth) set over a deep bowl. Let the mixture drip, gently stirring the pulp now and then but not pressing on it, until it seems that all of the liquid has been expelled, 1 to 2 hours.
• Measure the juice, pour it into a wide-bottomed saucepan and then measure out an equal volume of sugar (for example, for 1 1/2 cups of juice, you'd need 1 /¿2 cups of sugar). Add the sugar to the juice and set the pan over medium-high heat. Bring the syrup to a rolling boil (watch to make sure it doesn't boil over), boil for 30 seconds and then remove from the heat. Let it settle for a minute, and then carefully skim off the foam. Bring to a rolling boil again and then immediately remove from the heat. Let it settle, and skim it again. Measure out 1/2 cup of the syrup for use in the baked rhubarb and set aside; refrigerate the rest of the syrup for another use.
• For the baked rhubarb: Preheat the oven to 325 degrees F.
• Trim and discard the ends of the rhubarb; cut the stalks into 3/4-inch-thick slices on a deep diagonal, keeping them neatly stacked together. Transfer the slices to a 9-by-13-inch baking pan, making rows of cut rhubarb, until you have filled the pan.
• Warm the reserved raspberry syrup in a microwave oven (or a small saucepan) until hot. Add the sugar to the warm syrup and stir to dissolve. If using the vanilla bean, slice it lengthwise, scrape out the pulp and throw the pulp into the syrup and the pods in with the rhubarb. If using vanilla extract, add it to the syrup.
• Pour the raspberry syrup evenly over the rhubarb and bake, uncovered, until the rhubarb is soft but not mushy, 15 to 18 minutes. Halfway through baking, remove the pan from the oven, and gently tilt the pan and spoon the syrup over the rhubarb to glaze it.
• Allow the baked rhubarb to cool in the pan, glazing it once more with the syrup as it cools. Refrigerate the rhubarb in the pan. (The rhubarb will keep in the refrigerator for up to 1 week, and gets firmer and brighter as it sits.)
• Serve over vanilla ice cream.

PERSIAN RHUBARB SYRUP

Steps:

• Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
• Bring to a boil.
• Cover, turn heat down to low, and simmer for 30 minutes.
• Strain, saving only the juice.
• Put the rhubarb juice back into a clean stainless steel pan.
• Add the sugar and lime juice.
• Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
• Strain into a clean jug or pitcher, cover and cool.
• To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.

APPLE & RHUBARB FLUMMERY WITH STRAWBERRY SYRUP

Steps:

• Start with the flummery. Heat apple and rhubarb with 50g of the caster sugar over a medium heat until softened. About 8-10 minutes. Blend to a fine purée.
• In a seperate saucepan, heat milk with lemon zest slowly until boiling. Simmer for 3 minuted to infuse. Strain mixture through a sieve to remove zest and return milk to the pan.
• Add in the semolina and the fruit purée and cook until thickened. About 10 minutes.
• Once thickened, remove from the heat. Take the gelatine sheets out of their water and squeeze out any excess water. Add gelatine to the semolina mixture. Whisk well to incorporate fully and dissolve gelatine.
• In a bowl, whisk egg yolkd and 100g caster sugar until creamy. Stir into the semolina.
• Fill a large, deep baking dish with cold water and lots of ice. Stand the pan into the cold water and chill for about 10 minutes.
• In a large mixing bowl, whip the double cream, being careful not to over whip.
• Once the semolina mixture has cooled slightly, fold in the whipped cream, carefully until fully combined. Do this slowly ensuring the air in the whipped cream cream isn't lost.
• Pour the flummery into dariole moulds, filling right to the top and set in the fridge for 3-5 hours.
• In the meantime, make the syrup. In a saucepan, bring together the water and caster sugar to boil.
• Add the strawberries and shredded mint then cook for 5 minutes over a medium heat, until softened. Remove from heat and blend the syrup to a purée.
• Return the syrup to the pan and cook for a further 8-10 minutes until thickened slightly. Remove from heat, set aside & fully cool.
• Once the flumerries have fully set, use a thin bladed knife to scrape around the insides of the moulds. Dip the moulds into luke warm water for 10 seconds and then turn upside down onto serving plate. (You may need to shake the mould, like you would a bottle of ketchup, whilst holding the bottom to free it from the mould) Pour over some strawberry syrup. Garnish with a sprig of fresh mint and a sprinkling of icing sugar

RHUBARB SYRUP

Steps:

• Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
• Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
• Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot).
• Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.

RHUBARB SIMPLE SYRUP

Steps:

• 1. Into a large non-reactive pot (stainless steel) add the rhubarb and water. Put the lid on, partially covered, and simmer until the rhubarb is fall apart tender. About 20 - 30 minutes.
• 2. Place a jelly bag over a large bowl and strain the rhubarb into the bowl. You will want this to drip, until the pulp isnt dripping well any more. Keep the pulp for rhubarb butter! Do not toss it! You will know when it is almost done because the pulp will be cooled enough to handle. Then, save the pulp for later, and put the juice into a measuring cup. ( Should be around 2 3/4 cups)
• 3. Now, you have the liquid in the measuring cup. Add water to equal 4 cups total. Add to your pot, 2 1/2 - 3 cups of sugar. Bring to a boil until all sugar is melted. Boil for another minute. ( I used 3 cups and it is quite sweet, so depending on what you like, I would try less next time) I like rhubarb flavor. :)
• 4. After the syrup has simmered, it might have a foam. Skim it off with a slotted spoon, slowly to skim the most of it off. (as you can see, my bottle still has a bit of foam, but it still tastes good!) ;) Using clean bottle, pour the rhubarb syrup into the bottle and cap. This will keep for weeks in the refrigerator.
• 5. This syrup can be used in cocktails, poke cakes, or even with soda water. Depending on what kid of rhubarb you have: I have the old fashion plant that is green. I DID add a few drops of red food coloring to mine for aesthetic purposes.

PERSIAN RHUBARB SYRUP

Steps:

• Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
• Bring to a boil.
• Cover, turn heat down to low, and simmer for 30 minutes.
• Strain, saving only the juice.
• Put the rhubarb juice back into a clean stainless steel pan.
• Add the sugar and lime juice.
• Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
• Strain into a clean jug or pitcher, cover and cool.
• To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.