Have you ever wondered how to capture the tangy burst of rhubarb in a bottle? This canning rhubarb simple syrup recipe allows you to preserve the flavors of spring for year-round enjoyment! Perfect for drizzling over desserts, mixing into cocktails, or sweetening iced teas, this syrup is not only delicious but also incredibly easy to make. Let’s dive into this vibrant method of capturing the flavors of garden-fresh rhubarb!
Ingredients List
- 4 cups rhubarb, chopped (about 1-2 pounds)
- 2 cups granulated sugar
- 2 cups water
- 1 tablespoon lemon juice (freshly squeezed for better flavor)
Substitutions: If you prefer a different sweetener, try using honey or a sugar substitute like agave syrup. Adjust quantities based on sweetness preferences!
Timing
Prep Time: 10 minutes
Cook Time: 15 minutes
Canning Time: 30 minutes
Total Time: 55-60 minutes
This canning method is straightforward and quick, allowing you to enjoy homemade syrup in about an hour—far less time than you’d expect for such a delightful treat!
Step-by-Step Instructions
Step 1: Prepare the Rhubarb
Wash the rhubarb stalks thoroughly and cut them into 1-inch pieces. The skins can be slightly tough, so be sure to trim any discolored sections. Fresh, vibrant rhubarb will yield the best flavor!
Step 2: Combine Ingredients
In a medium saucepan, combine the chopped rhubarb, sugar, water, and lemon juice. Stir to mix the ingredients well, making sure the sugar begins to dissolve.
Step 3: Cook the Mixture
Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes. Stir occasionally, allowing the rhubarb to break down and release its juices.
Step 4: Strain the Syrup
After simmering, remove the saucepan from heat. Using a fine mesh strainer or cheesecloth, strain the mixture into a clean bowl or jar, pressing down to extract as much syrup as possible while leaving the solids behind. Discard the solids or use them in compotes or baked goods!
Step 5: Prepare the Jars
While the syrup is still warm, sterilize your canning jars by placing them in boiling water for about 10 minutes. This step ensures that your syrup stays fresh without spoilage. Allow the jars to air dry or leave them in the hot water until you’re ready to fill them.
Step 6: Can the Syrup
Using a funnel, pour the strained rhubarb syrup into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any sticky residue.
Step 7: Seal the Jars
Place sterilized lids onto the jars and tighten the metal rings without over-tightening. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Once processed, remove the jars and let them cool completely on a clean towel or cooling rack.
Nutritional Breakdown
Here’s a basic nutritional breakdown per tablespoon of rhubarb simple syrup:
- Calories: 50
- Sugar: 13g
- Carbohydrates: 13g
- Fat: 0g
- Protein: 0g
While the syrup is high in sugar, its bright rhubarb flavor only requires a small amount to sweeten beverages, allowing for a flavorful addition without excessive calories!
Healthy Variations & Substitutes
- Low-Sugar Option: Use sugar substitutes like stevia or erythritol. Note that the consistency and flavor may slightly differ.
- Herbal Infusion: Add fresh mint or basil during the simmering stage to infuse herbal notes into your syrup.
- Flavor Variations: Consider adding spices such as ginger, cinnamon, or cardamom for an exciting twist on the classic rhubarb syrup!
Serving Suggestions
Use your rhubarb simple syrup to sweeten drinks such as iced teas, lemonades, or cocktails. Drizzle over pancakes, yogurt, or ice cream for a special treat. You can also mix it into dressings for salads to add a fruity tang!
Common Mistakes to Avoid
- **Not using enough rhubarb**: Ensure you have a good amount of rhubarb to maximize flavor extraction; a ratio of 2 parts rhubarb to 1 part sugar works well.
- **Skipping the sterilization process**: Always sterilize jars and lids to avoid spoilage. This step is crucial for a long-lasting product.
- **Overcooking**: Avoid prolonged cooking to prevent the syrup from becoming overly thick or burnt. A gentle simmer is best!
Storage & Prep Tips
Once cooled, properly sealed jars of rhubarb simple syrup can be stored in a cool, dark place for up to one year. After opening, store in the refrigerator and use within 1-2 months. If you’re making this syrup ahead of time, remember to adjust the amount based on your needs, as it can easily be halved or doubled!
Conclusion
This canning rhubarb simple syrup captures the essence of spring and summer, transforming your everyday beverages and dishes into something truly special. Quick to prepare and delightful to use, it’s a must-have addition to your pantry. Try this recipe today and experience the sweet, tangy flavors of rhubarb like never before!
FAQs
1. Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just thaw it completely and drain any excess moisture before using it in the recipe.
2. What can I use rhubarb syrup for besides drinks?
Rhubarb syrup is also great over desserts such as cheesecake, panna cotta, or drizzled on fresh fruit or yogurt!
3. Is this syrup safe for canning?
Yes, as long as you follow safe canning practices, this rhubarb syrup can be safely preserved for long-term storage.
4. Can I reduce the amount of sugar in this recipe?
You can reduce the sugar, but it may affect the syrup’s consistency and shelf-life. Consider using a sugar substitute instead!
5. How long can I store my rhubarb syrup?
When properly sealed and stored in a cool, dark place, homemade rhubarb syrup can last up to a year. Once opened, store it in the refrigerator and consume within 1-2 months.