Rhubarb Syrup

Intro

A little bit tart, a little bit sweet and oh, so refreshing. And that’s on its own. Rhubarb syrup is a great mix for a crisp cocktail or mocktail on a hot summer afternoon. It’s perfectly subtle - just a hint of rhubarb’s tart bite with the perfect amount of sugar to soften bubbles or alcohol. We like it best with club soda and some gin. But it’s incredibly versatile, so experiment away. 

Ingredients

2 cups rhubarb, cut into small chunks

2 cups water

1 cup honey or sugar

Directions

  1. Clean the rhubarb stalks and discard the ends. Cut into small chunks (½ inch in size).

  2. Add the rhubarb chunks and water to a pot. Place the uncovered pot on a burner set to high. 

  3. When the mixture boils, turn the heat down to low and simmer for 20 minutes. Cook longer if you want a stronger flavour.

  4. Using a seize or fine mesh strainer, separate the rhubarb liquid from the fibre. 

  5. Return the rhubarb liquid to the pot, place it on a burner set to medium heat. Add the honey or sugar, stirring and heating the liquid until it is all absorbed. 

  6. Cool before using it in a drink. Store in a fridge for up to a week.

Tip: Hate to waste food? So do we. We save the leftover pulp to mix into a pie or crumble.

Easy rhubarb syrup recipe to make a refreshing and tart mocktail or cocktail.