Here’s a full rhubarb syrup recipe that’s perfect for drinks, desserts, or pancakes:
Homemade Rhubarb Syrup
Ingredients:
4 cups chopped fresh rhubarb (about 1 pound)
1 cup granulated sugar
1 cup water
1 teaspoon lemon juice (optional, enhances flavor and color)
Instructions:
Prep the Rhubarb:
Rinse and chop the rhubarb into small ½-inch pieces.
Cook:
In a medium saucepan, combine the rhubarb, sugar, and water.
Bring to a boil over medium-high heat, then reduce heat to a simmer.
Simmer for 20–25 minutes, stirring occasionally, until the rhubarb is very soft and falling apart.
Strain:
Place a fine mesh strainer or cheesecloth over a bowl or jug.
Pour the mixture through the strainer and press gently to extract as much syrup as possible.
Discard the pulp or save it for yogurt or oatmeal toppings.
Add Lemon Juice:
Stir in the lemon juice (optional, but keeps the syrup bright and tart).
Cool and Store:
Let the syrup cool, then pour it into a clean jar or bottle.
Store in the fridge for up to 2 weeks, or freeze for longer storage.
Uses:
Mix with soda water or lemonade.
Drizzle over pancakes, waffles, or ice cream.
Use in cocktails like rhubarb mojitos or gin fizz.
