Rhubarb Syrup

Name: Rhubarb Syrup
Ingredients: 3 to 4 pounds rhubarb stalks, trimmed of leaves; 1 vanilla pod, split lengthwise; 8 to 10 cups water.

By Toby Cecchini

Rating: 4(316)
Comments: Read comments

Rhubarb cooks down so quickly, this project takes less than an hour and the payoff is astonishing. It also has a pleasing economy: you get a lovely syrup to make drinks with, alcoholic and nonalcoholic, while the fibrous pulp that you strain off may in fact be the best part, spooned atop yogurt with fresh strawberries, or as a silky, tart ice-cream topping. This could be made as a simple syrup, but it's hard then to adjust the sweetness for differing tastes and applications. Sometimes you want to incorporate it as a sour into drinks that have other sweetened ingredients; and if you want to use the pulp on ice cream or sweetened yogurt, keeping it tart is a better option. So, just just simmer down the fruit with one vanilla pod and use it unsweetened, which offers more room to maneuver.

Featured in: Case Study | Rhubarb Syrup

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Ingredients

3 to 4pounds rhubarb stalks, trimmed of leaves
1vanilla pod, split lengthwise
8 to 10cups water.

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Preparation

Step 1
Wash the rhubarb in cold water, trim the ends, and cut into ½-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.

Ratings

4 out of 5

316 user ratings

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Comments

Beth7 years ago

I've made a rhubarb-lemon syrup for a few years now. Do this same process substituting peeled lemon zest for vanilla pod, or ginger root would be tasty too, and add freshly squeezed lemon juice to the strained liquid. You can add sugar to your taste and depending on how you plan to use it. I save the "mash" and freeze in ice cube trays, then move to plastic bags and use all winter on yogurt.

SeekerOfBeer7 years ago

So when does one add the vanilla pod?

Deborah R.7 years ago

The definition of syrup involves the end product being sweet. A sugarless syrup? I am baffled. This needs to be called a "reduction" or...something else.

Ashley9 months ago

I wanted to love this… but the vanilla in it just made it weird. I agree with others that trying ginger sounds much more promising.

Kim11 months ago

Where does one add the vanilla pod, please??

charlotte1 year ago

What do people make with the pulp?

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