I recently discovered simple syrup. I will admit that I learned about it while whipping up some sangria for Kevin and I one really hot evening, it was beyond simple and actually really tasty. And totally not processed, not to mention refined sugar free!
After I got a mountain of rhubarb cleaned and chopped, I remembered the recipe for strawberry simple syrup I used for the sangria. Figured I could adapt it to rhubarb. I was right!
Rhubarb syrup has been a real hit in our house lately, I’ve been pouring a little bit of it on everything, from pancakes, to oatmeal, to smoothies, to rhubarb strawberry ice cream, it’s really versatile and adds great flavour to almost everything 🙂
This is probably one of the easiest things I made with my rhubarb, simply mix, simmer, strain and cool. I used a nut milk bag to strain this but I bet a jelly strainer would work too.
I used my syrup to make a fabulous Tom Collins (Okay, I made 3. And each was delicious!) To make a Rhubarb Collins, simply mix 1 oz dry gin, 1 oz simple syrup, a squirt of lime juice and top with club soda.
- 2 cups rhubarb
- ¾ cup honey or maple syrup
- ½ cup water
- 1 cinnamon stick
- Add all ingredients to a pot and simmer over medium- low for 15-20 minutes.
- Cool before straining, I used a nut milk bag.
- Store in the fridge for up to 2 weeks.