It is the height of rhubarb season here on the farm and I'm making the most of it. Rhubarb everything!! Here's a super easy recipe for a simple syrup, which you can use to make exciting spring/summer drinks. Use it in place of plain simple syrup; such as in rhubarb margaritas or mojitos. I like a few tablespoons full mixed with sparking water and ice. No matter how you enjoy it, it is a super seasonal treat!
Yield: 6 cups
Ingredients:
- 550 grams fresh rhubarb, roughly chopped into 1/2 inch pieces
- 4 cups water
- 2 cups white sugar
- 1/2 teaspoon ground cardamom
- 1/2 fresh lemon, juiced
Directions:
1. Wash and dry enough glass jars to capacitate 6 cups
2. In a medium sized saucepan, dissolve sugar in water, with cardamom over medium-high heat (7 out of 10), stirring frequently
3, Add chopped rhubarb, stir to combine and bring to a boil
4. Cover and simmer 20 minutes
5. Remove from heat, stir in lemon juice and allow to cool
6. Using a fine mesh sieve, strain out the solids over a large bowl or measuring cup
7, Using a funnel, fill the prepared glass jars and refrigerate
Notes:
You can omit the cardamom, if you cannot locate it. The results are still amazing, just different.
Save the strained rhubarb for use over ice cream, or stirred into yogurt or oatmeal
This simple syrup lasts in the fridge up to 3 weeks and freezes well for up to 3 months, avoid freezing glass jars - unless freezer-safe.
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