Canning Rhubarb Simple Syrup: Tart and Sweet Flavor for Refreshing Beverages Recipe
Introduction
Discover the vibrant, tart, and sweet flavor of homemade rhubarb simple syrup. This easy recipe is perfect for beginners and can be canned or frozen to enjoy all year round. Use it to elevate cocktails, iced tea, lemonade, or even as a delightful topping for ice cream and yogurt.
Ingredients
- 4 cups rhubarb, chopped
- 6 cups sugar
- 6 cups water
Instructions
- Step 1: Wash and chop the rhubarb into approximately 1-inch pieces.
- Step 2: In a large stock pot, combine water, sugar, and rhubarb. Simmer gently for 30 minutes until flavors meld.
- Step 3: While simmering, sterilize 3 pint canning jars with lids and rings by running them through a dishwasher rinse cycle.
- Step 4: Strain the mixture through a fine mesh strainer into a heatproof container, discarding or saving the cooked rhubarb for another use.
- Step 5: Pour the hot syrup into sterilized jars, leaving 1/2 inch headspace. Wipe rims clean, then seal with lids and rings, tightening finger-tight.
- Step 6: Place jars in a boiling water canner with 1-2 inches of water above them. Process for 10 minutes at a rolling boil.
- Step 7: Remove jars and let cool on a towel at room temperature. Store sealed jars in the pantry for 1-2 years. Refrigerate any unsealed jars and use within two weeks.
Tips & Variations
- Add 1 tablespoon pure vanilla extract to the syrup during simmering for a delicious rhubarb-vanilla twist.
- Substitute honey for sugar to maintain canning safety while introducing a new flavor note.
- If not canning, reduce sugar or use Stevia for a lower-sugar version; store in the refrigerator or freezer.
- When freezing, leave at least 1 inch headspace in jars to allow for expansion.
Storage
Store canned rhubarb simple syrup in a cool, dark pantry for up to 1-2 years. Once opened, keep refrigerated and use within a few weeks. If freezing syrup, use freezer-safe containers or jars with plastic lids, leaving sufficient headspace to prevent breakage. Thaw syrup in the refrigerator before use and stir well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rhubarb simple syrup in beverages other than cocktails?
Absolutely! Rhubarb simple syrup is versatile and delicious in iced tea, lemonade, sparkling water, or even drizzled over ice cream and yogurt for a flavorful twist.
Is it necessary to use sugar for canning simple syrup?
Yes, sugar helps create the proper acidity and consistency needed for safe canning. However, honey can be used as a substitute without compromising safety. If you skip canning, you can reduce sugar or use alternatives like Stevia.
Print
Canning Rhubarb Simple Syrup: Tart and Sweet Flavor for Refreshing Beverages Recipe
- Total Time: 45 minutes
- Yield: 3 pints (48 fluid ounces) 1x
- Diet: Vegetarian
Description
This homemade rhubarb simple syrup recipe is a delightful blend of tart and sweet flavors, perfect for enhancing beverages like cocktails, lemonade, iced tea, and even desserts like ice cream or yogurt. Easy to prepare and ideal for beginners interested in canning or freezing homemade syrups, this recipe produces a versatile syrup that can be stored long-term through canning or refrigerated/freezed for convenient use.
Ingredients
Ingredients
- 4 cups rhubarb, chopped into approximately 1 inch pieces
- 6 cups sugar (can substitute with honey or Stevia if not canning)
- 6 cups water
- Optional: 1 tbsp pure vanilla extract (for rhubarb vanilla syrup variation)
Instructions
- Prepare Rhubarb: Wash and chop the rhubarb into roughly 1-inch pieces to ensure even cooking and flavor extraction.
- Simmer Mixture: In a large stockpot, combine the chopped rhubarb, sugar, and water. Slowly bring the mixture to a simmer and let it cook for 30 minutes, allowing the sugar to dissolve and rhubarb flavors to infuse into the syrup. Optionally, add 1 tablespoon of pure vanilla extract during simmering to create a rhubarb vanilla syrup variant.
- Sterilize Jars: While the syrup simmers, sterilize your canning jars, lids, and rings by running them in a dishwasher on a rinse cycle or by boiling to prevent contamination during storage.
- Strain Syrup: After simmering, pour the syrup through a fine mesh strainer to remove solid rhubarb pieces. Reserve rhubarb pulp for other recipes if desired.
- Fill Jars: Pour the hot syrup into sterilized pint or half-pint jars, leaving a 1/2 inch headspace to allow for expansion during the canning process.
- Seal Jars: Wipe rims of jars with a damp cloth to ensure a clean seal. Place sterilized lids and rings on jars and tighten finger-tight.
- Process Jars: Submerge jars in a boiling water canner with 1-2 inches of water above the jar tops. Boil and process the jars for 10 minutes to properly seal and preserve the syrup.
- Cool and Store: Remove jars carefully and place them on a towel on the counter to cool. Check seals after cooling. Properly sealed jars can be stored in a pantry for 1-2 years, while unsealed jars should be refrigerated and consumed within weeks.
- Freezing Alternative: If not canning, pour syrup into freezer-safe containers or jars, leaving at least 1 inch of headspace for expansion, then freeze for later use.
Notes
- Maintain at least a 1:1 sugar to water ratio for safe canning.
- Sugar can be substituted with honey or Stevia if not planning to can.
- Add 1 tbsp vanilla extract during simmering to make a rhubarb vanilla flavored syrup.
- Use a fine mesh strainer to remove rhubarb solids for a smooth syrup.
- Leave proper headspace (1/2 inch for canning, 1 inch for freezing) to prevent jar breakage.
- Store sealed jars in a cool, dark pantry for up to 2 years.
- Jars that do not seal should be refrigerated and used within 2 weeks.
- Use syrup to flavor cocktails, lemonade, iced tea, sparkling soda, ice cream, or yogurt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Beverage Syrup
- Method: Stovetop
- Cuisine: American
Keywords: Rhubarb syrup, homemade simple syrup, rhubarb syrup for canning, rhubarb cocktail syrup, summer drink syrup, rhubarb vanilla syrup, canning recipe, freezer syrup recipe
