I've got a few cocktail ideas up my sleeve for this weekend, so first thing I needed to do was to make up a batch of rhubarb simple syrup. The benefit of this simple syrup recipe is that you end up with a batch (albeit, super small) of rhubarb jam, too.
Rhubarb Simple Syrup + Bonus Easy Rhubarb Jam (printer-friendly version)
makes about one cup syrup and 1/2 cup jam
2 cups chopped rhubarb
1/2 cup sugar
1/2 cup water
1/4 teaspoon vanilla extract
1. Add the chopped rhubarb, sugar, and water to a medium sauce pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
2. Set a fine-mesh strainer over a medium bowl. Pour the rhubarb mixture through the strainer. Use a wooden spoon to lightly press the solids to extract additional liquid into the bowl.
3. Reserve the solids, place in a bowl, and stir to make a simple jam.
4. Stir the vanilla extract into the rhubarb syrup. Then pour the syrup into a bottle with a lid. (I like to pour the syrup first into a measuring cup with a spout to avoid spillage, particularly since I tend to use bottles with narrow openings.)
5. Chill in the fridge. The refrigerated simple syrup should keep for several weeks.
makes about one cup syrup and 1/2 cup jam
2 cups chopped rhubarb
1/2 cup sugar
1/2 cup water
1/4 teaspoon vanilla extract
1. Add the chopped rhubarb, sugar, and water to a medium sauce pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
2. Set a fine-mesh strainer over a medium bowl. Pour the rhubarb mixture through the strainer. Use a wooden spoon to lightly press the solids to extract additional liquid into the bowl.
3. Reserve the solids, place in a bowl, and stir to make a simple jam.
4. Stir the vanilla extract into the rhubarb syrup. Then pour the syrup into a bottle with a lid. (I like to pour the syrup first into a measuring cup with a spout to avoid spillage, particularly since I tend to use bottles with narrow openings.)
5. Chill in the fridge. The refrigerated simple syrup should keep for several weeks.
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