Rhubarb always, ALWAYS makes me think of my Grandma Esther. I have great memories of running out in her backyard, past her giant (GIANT!!!!) garden to the back fence that separated their yard from a farmers field. Along that back fence was a lush, green row of rhubarb plants.
I remember loving the process of picking ready to be picked rhubarb but, honestly, not really sure why it was such a big deal. It was sour, after all!
My young mind didn’t make a connection between that sour raw rhubarb and the delicious rhubarb bars my grandma would make from it.
Because of these memories, rhubarb season is always super nostalgic for me. If only I go back, just for one day, and be that carefree kid again, running through my grandmas backyard and trying to find the best rhubarb. Oh, to be a kid!
These days I pick up rhubarb at my local grocery store or, better yet, the farmers market. I know I’ll make a pan of my Brown Butter Rhubarb Cake and some Strawberry Rhubarb Crisp for dessert, but I was itching to try something new this year, and that was Rhubarb Simple Syrup.
It turns out, like most simple syrups, rhubarb simple syrup is quite easy. You simply bring a bunch of rhubarb, sugar, and water to a boil, let the rhubarb soften and then let it sit for awhile to really let the mixture meld together. Then you strain out the rhubarb and you’re left with a tasty rhubarb flavored syrup.
So….what should you DO with this rhubarb simple syrup? I’m thinking rhubarb margaritas would be quite delicious and I’ll definitely be working on a recipe for that. HOWEVER! I have one tasty non-alcoholic recipe coming for you tomorrow….so I guess you better stop back tomorrow for the answer!
Looking for more rhubarb recipes? Check these out!
Rhubarb Simple Syrup
- 6 cups chopped rhubarb approximately 4-5 stalks
- 1 1/2 cups sugar
- 2 cups water
- In a medium saucepan, add the rhubarb, sugar, and water.
- Bring to a boil, reduce the heat to medium, and let simmer for 10-15 minutes, until the rhubarb has softened.
- Set a fine mesh strainer over a glass bowl and pour the rhubarb mixture into the strainer to strain out all of the rhubarb solids.
- Store the simple syrup in the refrigerator in an airtight container.