This rosy sweet rhubarb syrup is perfect for making refreshing mocktails and cocktails. It's easy to make with either fresh or frozen rhubarb. The level of sweetness in this recipe is not so much that you can't taste the flavor of rhubarb, but it's enough that you can easily use sparkling water or club soda instead of pop when mixing beverages. Of course, if you want it sweeter or less sweet - you can adjust accordingly.
Prep Time15 minutesmins
Cook Time20 minutesmins
Course: Drinks
Cuisine: American
Keyword: cocktails, mocktails, rhubarb
Servings: 2cups
Ingredients
4cupsdiced rhubarbfresh or frozen
1cupwater
1cupgranulated sugar
Instructions
In large pot, bring rhubarb and 1 cup water to boil. Reduce heat and simmer for 10-15 minutes until rhubarb is soft and completely breaks apart.
Pour mixture through a fine mesh strainer. Use the back of a spoon to squeeze out any remaining liquid.
Measure strained juice and add enough water to equal 2 cups in total. If you use frozen rhubarb, you may not need to add extra water at all. If you have more than 2 cups liquid, add a little more sugar (ratio of 2 parts rhubarb juice to 1 part sugar).
Return to pot and stir in sugar. Heat and stir to dissolve sugar, no need to boil,
Remove from heat.
Let cool and pour in clean jar or bottle. Seal and store in fridge for 1-2 weeks or freeze for longer storage.
Notes
Bright Red: The color of rhubarb syrup is a salmon/rose/coral color - it is not bright pink or red. If you want a deeper red color you can add strawberries, raspberries or a little red food coloring before you add the sugar. How Many Stalks? You need about 8-10 medium sized stalks to get 4 cups. That's about 1 1/3 pounds or 600 grams of rhubarb. But don't worry too much about exact measurements with this recipe, cook however much rhubarb you have, strain it and measure it. Add or subtract sugar accordingly - a little more or less is okay.