Rhubarb Syrup
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Ingredients
- 3 to 4pounds rhubarb stalks, trimmed of leaves
- 1vanilla pod, split lengthwise
- 8 to 10cups water.
Nutritional analysis per serving (4 servings)
87 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 4 grams protein; 37 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
So when does one add the vanilla pod?
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.
I macerate 2 pounds of rhubarb for pie with cloves. The syrup is drained before making the pie and the leftover syrup is fabulous in all the ways noted here.
I froze my batch in large cubes, and use them to add color and flavor to cocktails that are already sweet (including from rhubarb shrub). So beautiful and refreshing -- thanks for the recipe.
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.