If you haven’t noticed yet I’m a big fan of rhubarb! My love for the beautiful red stalks started at a young age when my brothers and I would snack by dipping a stalk of rhubarb into a Dixie Cup of sugar! Rhubarb takes a lot of sugar to make it enjoyable so syrups are a natural fit. I’ve made plain rhubarb syrup in the past but this time I wanted to perk it up with the bite of ginger.
Having a flavored syrup in the fridge makes it easy to add a twist to your everyday favorites. A splash of syrup can turn normal beverages into something special, think: sparkling water, tea, lemonade or water kefir……… but don’t forget the other side of beverages, unique syrups make for great cocktails! Or it can be used with other desserts; drizzle over ice cream, panna cotta or cheesecake. This summer I want to make a layered vanilla cake and brush this onto each cake and put in a layer of Rhubarb Curd, yum!
Assembled ingredients.
{Recipe} Rhubarb-Ginger Syrup
1-1/2 cups organic sugar
1 cup filtered water
2 cups rhubarb, 1″ pieces
1 cup ginger, chopped
Pour water and sugar into a medium pan and heat over medium until the sugar is dissolved and the syrup is simmering. Add the rhubarb and ginger and bring back up to a simmer. Turn down heat and simmer until the rhubarb falls apart. Remove from heat and let steep for 30 minutes. Strain through a jelly cloth or multiple layers of cheesecloth. Place into a sterile jar and store in the fridge, or this syrup can be canned in a hot water bath.
Such a great color!
*** Update: don’t throw away the rhubarb & ginger that you stain off. I picked out the ginger pieces and put them in the freezer, they will be great to chop up and add to different recipes. The rhubarb mush was added to a milk shake & it was yummy!
Now THIS looks like a recipe I could try. Rob loves rhubarb, but I get bored of just sticking it in pies. The jam I made last year does not taste enough of true rhubarb, so I won’t do that again. Rhubarb syrup may be just the ticket to whittle down mine and Liz’s stashes!
Addie, you should try it! I need to put up our family recipe for Rhubarb Coffee Cake, it’s an awesome way to use rhubarb
Yum! This looks good! And please, post the recipe for Connie’s rhubarb coffee cake!
Heather, I want to experiment with Mom’s Coffee Cake recipe to see if I can make it a soaked version with whole wheat. Stay tuned for the post. But if you want the original recipe soon just let me know and I’ll e-mail it to you.
Oh nice, I look forward to hearing about your version and how it turns out