Rhubarb Ginger Syrup

Rhubarb Ginger Syrup
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This gorgeous sweet syrup is full of flavor and the perfect addition to a glass of club soda, a yummy cocktail or over ice cream. Quick and easy to make - it will disappear quickly.
Servings Prep Time
8 peeple 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 peeple 10 minutes
Cook Time
20 minutes
Rhubarb Ginger Syrup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This gorgeous sweet syrup is full of flavor and the perfect addition to a glass of club soda, a yummy cocktail or over ice cream. Quick and easy to make - it will disappear quickly.
Servings Prep Time
8 peeple 10 minutes
Cook Time
20 minutes
Servings Prep Time
8 peeple 10 minutes
Cook Time
20 minutes
Ingredients
Servings: peeple
Units:
Instructions
  1. Grab a bunch of rhubarb. It's in season in the spring here in MN and so easy to find at my local farmer's markets
  2. Chop the rhubarb into 2" pieces - one bunch from the farmer's market is just about right - you'll want 4 cups
  3. Peel the ginger - remember the old spoon trick? Use a spoon to quickly and easily peel the skin of the ginger
  4. Cut a 2" hunk of ginger into 4 coins
  5. Place the rhubarb, ginger, water and sugar into a large saucepan. We are essentially making a simple syrup here - so the water/sugar ratio is always 1-1
  6. Bring the mixture to a boil, reduct the heat to a low and simmer for 20 minutes
  7. The rhubarb should be soft and mushy
  8. Use a fine mesh strainer or cheese cloth, strain the mixture into a bowl
  9. Let cool slightly and gently use a spoon to help the mixture release all the juice
  10. The syrup will look and smell gorgeous!
  11. Store the syrup in a glass jar in the refrigerator
  12. Serve 2-3 tablespoons with club soda, or champagne. I love it as a base for a cocktail - I like it with cucumber vodka, soda and lime. It also works nicely over vanilla ice cream for a beautiful spring dessert. Enjoy!
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