Simple Rhubarb in Syrup, Perfect for Baking and Beverages

Rhubarb in syrup is a lovely way to preserved any rhubarb. They are great to use baking or you can even use some of the syrup to make some amazing refreshing drinks.

What is Rhubarb?

Rhubarb is a perennial herbaceous plant the comes back every year if it treated right. You never want to over harvest rhubarb, that means leaving a few stalks unharvested. This will add energy back down into the plant feeding it for the next year.

Have you ever heard of forced rhubarb, if you haven’t then I would highly recommend checking this article out. It makes for the pinkest tastiest rhubarb and worth giving it a go, it truly is an amazing plant to grow.

The leaves may be inedible but the pink or green celery like stalks are definitely edible, although they can be very tart when eaten raw with no added sugar.

Once cooked down with some sort of sweetener these stalks become wonderfully soft with a gentle sourness that resembles sour cherries and lemons.

Pairing rhubarb with strawberries and raspberries makes for perfect sweet and tart combinations in recipes.

Why not try my strawberry rhubarb shortbread custard crumble or my strawberry rhubarb cobbler

Ingredients for Rhubarb in syrup

This recipe calls for very few ingredients. It is a wonderfully simple recipe to make.

• Large rhubarb stalks, I used around three stalks. Rhubarb does tend to come in different sizes which is why I have used weight measurements to make sure you use the right amount.
• White granulated sugar, you could also use castor sugar in its place use the same weight.
• Water
• Vanilla extract, this is optional but I highly recommend using it if you have it.

How to make Rhubarb in syrup

Begin with sanitizing your jars this can be done in the oven. Place them into a preheated oven set to 250F, 120C and heat them for at least 20 minutes. Don’t forget to add the lids too.

Wash your rhubarb thoroughly. Slice its lengthways and then cut into inch long pieces.

In a medium sized heavy bottomed pot add the sugar and water. While it is coming to the boil give it a stir to dissolve the sugar. Once the sugar is dissolved leave it to boil, you want it to come to a rolling boil leave it now to boil for four minutes.

Add the rhubarb and vanilla extract to the pot and give it a good stir. Set the timer for three minutes, give it one stir in the middle.

If your jars are still in the oven remove them.

Remove the pot from the heat and then using a slotted spoon scoop out the rhubarb Placing it into the jars evenly. I used three 8oz (250ml) jelly jars, I was able to fill them just over half full with the rhubarb.

Place the pot back over the heat and bring it back to a rolling boil for five minutes.

Pour the syrup into the jars around one centimeter from the rim.

Use a clean damp cloth and wipe any sticky residue from the rim and add the lids sealing them tight.

Place to the side and leave to cool.

They can now be stored in a cool dark place for up to 2 months. Refrigerate them one they are opened and use within the month.