Rhubarb Syrup

| 6/23/2014 11:27:00 AM

It’s been a cold spring here in Calgary, so the arrival of summer and anticipated sunshine and warmth is very welcome, indeed! Although rhubarb season is well and done in warmer climes, we’re still in the thick of it … but you can easily adapt this recipe to use up some of the rhubarb you may be storing in your freezer. Make this simple, tangy syrup and mix it into sparkling water for a refreshing beverage you can enjoy all summer long!


Rhubarb Syrup

2 cups fresh or frozen rhubarb, cut into 2-inch chunks (no need to thaw the rhubarb if it is frozen)
1 3-inch chunk fresh gingerroot, peeled and roughly chopped
4 cups water
1/4 cup local honey

Place all of the ingredients in a large saucepan and bring to a boil. Turn the heat down and simmer gently for 30 minutes, then remove from heat and cool to room temperature. Run the mixture through a fine mesh sieve into a bowl, and allow it to drip up to 6 hours. Pour the syrup into a clean glass Mason jar and refrigerate. (You can save the rhubarb for use in a cake or pour it over ice cream – just remember to remove the spicy ginger pieces first!)

The amount of syrup you add to sparkling water will depend on your taste (and the size of the glass!). Start with 2 tablespoons syrup in 8 ounces water and adjust to your liking. Leftover syrup will last up to seven days in the fridge.

Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters