I’ve long received a local veg box, and lately it’s been inundated with rhubarb. But dear readers, here’s a confession: I don’t particularly enjoy rhubarb, especially everyone’s favourite way to eat rhubarb, rhubarb crumble.
So I’ve been coming up with other ways to use up the rhubarb so that nothing goes to waste.
Rhubarb Simple Syrup
Ingredients:
1 1/2 cups of diced rhubarb
1 cup of sugar
1 cup of water
Directions:
Chop your rhubarb into about 1 inch pieces. 1 1/2 cups of chopped rhubarb is about 8 medium stalks.
Add your rhubarb, sugar and water into a heavy bottomed saucepan. Bring it to a boil and then lower the heat to a simmer. Cook until the rhubarb is broken down completely and the colour has leached into the syrup a bit. This took me about 20 minutes.
Then remove it from the heat and with a sieve, separate the syrup from the rhubarb pieces. If you really want, you can save the rhubarb pieces for topping porridge, ice cream and yogurt with but it will be an odd colour.
The simple syrup should keep in the fridge for several months.
Now that you have the rhubarb simple syrup, here are some of my favourite recipes from various other websites that feature it is an ingredient:
Strawberry Rhubarb Smash
Rhubarb Collins
Strawberry Rhubarb Margarita
Rhubarb Pie Cocktail
Rhubarb Sidecar
Rhubarb Mojito
Rhubarb Fizz Cocktail
Rhubarb Elderflower Bellini
Do you think you’ll attempt a rhubarb simple syrup?
If you enjoyed this post, you might also like:
Vegan Rhubarb Crumble
Aperol Spritz
Apple Cider Cocktails
Hurricane Cocktails
Pomegranate Margaritas
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