Rhubarb Syrup Recipe - 华体会体育推荐

Why This Recipe Works

Simmering the rhubarb with water and sugar rapidly extracts its color and flavor into the simple syrup.
You get two for the price of one, as the cooked rhubarb is also great to eat.

This vibrant, sweet-tart syrup comes together in just minutes by simmering the chopped-up springtime vegetable with sugar and water. After straining (don't discard the cooked rhubarb, it's still perfectly good to eat—see the notes section below for some suggestions), the resulting syrup is infused with both the bright magenta color and fruity-sour flavor of the rhubarb stalks.

The syrup is wonderfully versatile. You can add it to seltzer for a light and refreshing homemade soda, drizzle it over baked goods and ice cream, and mix it into alcoholic drinks. We use it to great effect in thisrhubarb twist on the classic boulevardier cocktail, and it's also quite tasty mixed with ginger beer, dark rum, and lime—let's call it a "Late Spring Dark and Stormy."

随时调整甜蜜的糖浆your liking. We've kept the sugar on the lower end relative to the water content of the mixture, for a syrup that leans more tart and bracing than sugary sweet. But you may find that in some instances more sugar is a welcome addition, which you can add either right at the beginning when simmering the rhubarb, or later on by dissolving more additional sugar into the syrup.

Rhubarb Syrup

Cook10 mins

Total10 mins

服务6 servings of 4 tablespoons

Makes1 cups

Bright red and sweet-tart, this springtime syrup is easy to make and delicious mixed with seltzer, in cocktails, or drizzled over ice cream.

1/2pound(227g)rhubarb(about three 24-inch stalks), cut into 1/2-inch pieces (about 2 cups)
1cup(237ml)water
2tablespoons(25克)sugar

In a medium stainless-steel saucepan, combine rhubarb, water, and sugar. Cover and cook over medium-low heat, stirring occasionally, until rhubarb is tender and begins to fall apart, about 7 minutes.

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Pour cooked rhubarb and its syrup through a fine-mesh strainer set over a heatproof bowl, gently pressing on rhubarb ro express syrup. Let cool, then store syrup in a clean jar, bottle, or container in a refrigerator for up to one week. Cooked rhubarb can be reserved for another use (see notes).

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Special Equipment

Stainless-steel saucepan, fine-mesh strainer

Notes

The cooked rhubarb can be reserved for any number of subsequent uses, including stirred into yogurt, spooned onto ice cream, folded into muffins or other baked goods.

Make-Ahead和存储

When stored in a refrigerator, syrup will stay fresh for up to one week.

Nutrition Facts(per serving)
25	Calories
0g	Fat
6g	Carbs
0g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	25
% Daily Value*
Total Fat0g	0%
Saturated Fat 0g	0%
Cholesterol0mg	0%
Sodium3mg	0%
Total Carbohydrate6g	2%
Dietary Fiber 1g	3%
Total Sugars 5g
Protein0g
Vitamin C 3mg	16%
Calcium 36mg	3%
Iron 0mg	1%
Potassium 117mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Special Equipment

Notes

Make-Ahead和存储

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