Dessertscreativecanning5.0
Rhubarb Syrup
Rhubarb syrup concentrates the bright, tart flavor of rhubarb into a simple syrup perfect for drinks, pancakes, and cocktails.
👥 48 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●colander
- ●saucepan
📝 Preparation Steps
1
Extract the Juice
2
Rinse the rhubarb and slice into 1-inch pieces, discarding any leaves. Place the sliced rhubarb in a large pot with the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the rhubarb is very soft and falling apart, about ⏱️ 10 minutes.
rhubarb (sliced into 1-inch pieces, stalks only, leaves removed)2 lbsrhubarb juice (extracted from rhubarb)4 cupswater2 cups
3
Strain the Juice
4
Line a colander with a double layer of dampened cheesecloth, or use a jelly bag. Pour the cooked rhubarb into the lined colander set over a large bowl. Let the juice drip through for 1 to ⏱️ 2 hours. Don't squeeze the bag if you want a clear syrup. You should get approximately 4 cups of juice.
rhubarb (sliced into 1-inch pieces, stalks only, leaves removed)2 lbsrhubarb juice (extracted from rhubarb)4 cups
5
Make the Syrup
6
Pour the strained rhubarb juice into a clean saucepan and add the sugar. Heat gently over medium heat, stirring until the sugar dissolves completely. Bring to a boil, then reduce heat and simmer ⏱️ 5 minutes. Remove from heat and skim off any foam.
rhubarb (sliced into 1-inch pieces, stalks only, leaves removed)2 lbsrhubarb juice (extracted from rhubarb)4 cupssugar4 cups
7
Fill the Jars
8
Ladle the hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth, apply lids and bands, and tighten to fingertip tight.
9
Process the Jars
10
Lower the filled jars into a prepared water bath canner, making sure they're covered by at least 1 inch of water. Process for ⏱️ 10 minutes for pints or half pints, adjusting for altitude.
water2 cups
11
Cool and Store
12
Turn off the heat and let the jars stand in the canner for ⏱️ 5 minutes before removing them. Place on a towel-lined counter and let cool undisturbed for 12 to ⏱️ 24 hours. Check seals before storing. Refrigerate any jars that didn't seal for immediate use.
Nutrition Facts
calories
68 kcal
fat Content
0.1 g
serving Size
1 Tbsp
fiber Content
0.3 g
sugar Content
17 g
sodium Content
1 mg
protein Content
0.2 g
carbohydrate Content
17 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.03 g
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