Are you looking for the perfect way to cool down on hot summer days with something truly special? Forget about store-bought syrups full of artificial colors and chemicals and try this homemade rhubarb syrup. Rhubarb has been making a huge comeback in recent years, and its natural, pleasantly sharp tartness makes it an absolute champion for preparing refreshing homemade lemonades.
The magic of this recipe lies in the use of cane sugar, which gives the syrup a subtle caramel undertone, and in the fact that you don’t have to peel the stalks. The beautiful pink pigment is hidden right in the skin, naturally coloring the liquid. This syrup is also a great example of zero-waste cooking – the thick pulp left in the sieve can be used the next morning in your breakfast porridge. Let’s make it together!
| Parameter | Value |
|---|---|
| Preparation time | 10 minutes |
| Cooking time | 20 minutes (total) |
| Difficulty | Extremely easy |
| Shelf life | Several weeks in the fridge |
Ingredients You Will Need
- 1 kg fresh rhubarb: Washed and cut into pieces (do not peel!).
- 750 ml clean water: For cooking the base.
- 500 g cane sugar: Adds a fuller flavor and a subtle caramel note to the syrup.
- Juice of 2 lemons: To enhance freshness and for better preservation.
Step-by-Step Preparation
1. Cooking the Rhubarb Base
Thoroughly wash the rhubarb stalks under running water and cut them into smaller pieces (about 1–2 cm). Place them in a pot, pour in 750 ml of water, and add the freshly squeezed juice of two lemons. Put the pot on the stove, bring to a boil, and let the rhubarb simmer for a few minutes until it completely breaks down into a soft mash.
2. Pressing and Straining
Remove the resulting rhubarb mash from the heat. Prepare a fine sieve (you can also line it with a clean cloth) and carefully press the mixture through it into a clean pot. Try to squeeze out as much liquid as possible. Don’t throw away the thick fruit pulp left in the sieve – store it in a container; it’s fantastic in the morning in oatmeal or semolina porridge, or even in yogurt.
3. Cooking with Cane Sugar
Add 500 g of cane sugar to the clean, strained rhubarb juice. Return the pot to the stove and simmer gently (about 3–5 minutes is enough) until all the sugar crystals are completely dissolved and the liquid thickens slightly to a syrupy consistency.
4. Bottling and Storage
Remove the finished syrup from the heat and let it cool completely at room temperature. Pour the cooled syrup with the help of a funnel into a thoroughly washed, clean glass bottle, seal tightly, and store in the fridge, where it will keep perfectly for several weeks.
How to Serve the Syrup Best?
For the perfect summer rhubarb lemonade, put a few ice cubes in a tall glass, add 2–3 tablespoons of rhubarb syrup, a few fresh mint or lemon balm leaves, and top it all off with chilled sparkling water. For extra refreshment, you can also add a slice of lemon or a few fresh strawberries, which pair amazingly well with rhubarb.
Frequently Asked Questions (FAQ)
Of course, you can make the syrup exactly the same way with white sugar. The advantage of white sugar is that it enhances the natural pink color of the rhubarb even more. While brown sugar may slightly darken the syrup to an amber color, it gives it a much richer, fuller, and healthier flavor with hints of molasses and caramel.
This recipe is intended for immediate use and can be stored in the refrigerator, where it will last about 3 to 4 weeks due to the sugar and lemon juice. If you want to preserve the syrup for winter in the pantry, you need to pour the hot syrup into sterilized bottles and can (sterilize) at 80 °C for 20 minutes.
It’s a great homemade rhubarb compote! Since it doesn’t contain added sugar from the second step at this stage, we recommend lightly sweetening the pulp in a container with honey or vanilla sugar and adding a pinch of cinnamon. It will last a few days in the refrigerator, and it tastes absolutely divine with morning oatmeal.
Homemade rhubarb syrup is true liquid summer in a bottle, making every afternoon on the terrace more enjoyable. We wish you bon appétit!
