Rhubarb Syrup
Ready In: 45 mins
Yields: 2 liters
Ingredients
- 3 -4 lbs rhubarb, stalks trimmed of leaves
- 1 vanilla pod, split lengthwise
- 8 -10 cups water
Directions
- Wash the rhubarb in cold water, trim the ends, and cut into 1/2 inch pieces. (There's no need to peel them or worry about the fibers, as these simply meltdown.).
- Place the fruit in a 6 to 8 quart pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally. When all the chunks have broken down into a uniform soup, about 20 minutes or so, remove it from the heat. Uncover
- and allow to cool.
- As soon as it is cool enough to handle, ladle into a fine mesh strainer over a spouted collecting bowl. (You may have to do this in batches.) The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better.
- Once it's drained, put the pulp and the syrup into separate containers and refrigerate immediately.
- Makes 2 plus liters of syrup and 2 lb of pulp.
- Will keep for a week refrigerated or you can process it for longer storage. Process jars in a boiling water bath for 10 minutes.
- Adjust time according to your altitude. You need 1/4" headspace.
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