Easy Rhubarb Syrup (for drinks!)
This vibrant rhubarb simple syrup is great for mixing into cocktails and mocktails! It's sweet and tart, with lovely rhubarb and vanilla bean flavor. All real ingredients, easy to make in 30 minutes. Stir into sparkling water and lemonade, and or use for making margaritas, mimosas, and gin & tonics.
Yield: 16 ounces
Ingredients
- 10 ounces rhubarb, chopped into 1/2 inch chunks
- 16 ounces (2 cups) water
- 200 grams (1 cup) sugar
- 1/2 of one vanilla bean, split open
- 1/4 teaspoon ground cardamom
- big pinch salt
- 1 teaspoon fresh lemon juice
Equipment
Instructions
- Add rhubarb, water sugar, salt, vanilla bean, and cardamom to a sauce pot.
- Simmer on medium low for 15-20 minutes stirring occasionally, until rhubarb is completely broken down and juices have released.
- Remove from heat and let cool for 10-15 minutes then strain syrup into bowl, pressing down lightly onto rhubarb mixture to get juices out. (Save the jammy mixture that is left for yogurt and ice cream - it's delicious too!
- Stir lemon juice into rhubarb syrup then pour into a clean beverage bottle for storage. I like to use glass bottles that have a swing top, or I reuse glass liquor bottles.
- Syrup will last in refrigerator for 3-4 weeks, or in freezer for several months.