Makes about 8 ounces
4 cups chopped rhubarb
1 cup sugar
1 cup water
Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes.
Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup.
Carefully pour the syrup into a clean bottle. Cover or cork the bottle and refrigerate. It should keep for quite some time in the fridge.
The leftover rhubarb solids also make a nice rough jam, so if you want you can put them in a clean jar and keep them in your refrigerator for a week or so. It's great on toast!
Rhubarb Syrup Variations
- Add a few coins of ginger or a few large pieces of orange peel to the rhubarb at the start of the cooking time.
- Toward the end of the simmering time, add a small handful of rough chopped basil, or several sprigs of thyme.
- Stir a few teaspoons of rose water or orange flower water into the finished syrup.
This recipe was originally published May 2009.