RHUBARB SIMPLE SYRUP
The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
- Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
- Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.6 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.4 mg, Sugar 16.9 g
STRAWBERRY FRUIT SALAD WITH RHUBARB SIMPLE SYRUP
Steps:
- For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes.
- For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint.
RHUBARB SIMPLE SYRUP
Provided by Food Network
Time 55m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Add the sugar and rhubarb to a pan with 3 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes.
- Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). Allow the syrup to cool completely, then pour into an airtight container. Store in the refrigerator for up to 2 weeks.
RHUBARB SIMPLE SYRUP
Martha makes this versatile simple syrup for use in Prosecco or over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Yield Makes 2 1/4 cups
Number Of Ingredients 3
Steps:
- Combine sugar, 1 cup water, vanilla pod and seeds, and rhubarb in a medium saucepan; bring to a boil, stirring until sugar is dissolved. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week. Remove pod before serving.
RHUBARB SIMPLE SYRUP
Rhubarb is one of my favorites, and in my searching for alternative uses for a most favorite stalk, I came across a simple syrup recipe. It can be served in so many ways! In cocktails, poked in a cake, or simply enjoyed with some club soda. Of course I had to give it a try! I made changes to what I found, and lo and behold, a...
Provided by Deb Crane
Categories Non-Alcoholic Drinks
Number Of Ingredients 4
Steps:
- 1. Into a large non-reactive pot (stainless steel) add the rhubarb and water. Put the lid on, partially covered, and simmer until the rhubarb is fall apart tender. About 20 - 30 minutes.
- 2. Place a jelly bag over a large bowl and strain the rhubarb into the bowl. You will want this to drip, until the pulp isnt dripping well any more. Keep the pulp for rhubarb butter! Do not toss it! You will know when it is almost done because the pulp will be cooled enough to handle. Then, save the pulp for later, and put the juice into a measuring cup. ( Should be around 2 3/4 cups)
- 3. Now, you have the liquid in the measuring cup. Add water to equal 4 cups total. Add to your pot, 2 1/2 - 3 cups of sugar. Bring to a boil until all sugar is melted. Boil for another minute. ( I used 3 cups and it is quite sweet, so depending on what you like, I would try less next time) I like rhubarb flavor. :)
- 4. After the syrup has simmered, it might have a foam. Skim it off with a slotted spoon, slowly to skim the most of it off. (as you can see, my bottle still has a bit of foam, but it still tastes good!) ;) Using clean bottle, pour the rhubarb syrup into the bottle and cap. This will keep for weeks in the refrigerator.
- 5. This syrup can be used in cocktails, poke cakes, or even with soda water. Depending on what kid of rhubarb you have: I have the old fashion plant that is green. I DID add a few drops of red food coloring to mine for aesthetic purposes.
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