Rhubarb syrup: a simple and delicious recipe

Rhubarb syrup is not only a highlight with sparkling water, it is also particularly suitable for mixing cocktails, milkshakes or as a flavor enhancer in sparkling wine and wine splashes. You can also try the syrup in desserts (e.g. vanilla ice cream or pudding) and salad dressings. We show how you can easily make rhubarb syrup yourself.

Make your own rhubarb syrup (optionally with raspberries or strawberries)

You will need this for about 1 liter of syrup:

• 1.5 kg of rhubarb (preferably with a red stem)
• Optional: 150 g fresh or frozen raspberries/strawberries
• 500 ml of water
• 450 grams of sugar
• Clean, sealable jars for filling and storage
• Optional: juice of one lemon

This is how it is done:

1. Clean and wash the rhubarb thoroughly. The rhubarb is not peeled, as the red skin gives the syrup its color afterwards.
2. Remove the base of each leaf and stem.
3. Cut the rhubarb into pieces about 1 cm wide and put everything in a large saucepan.
4. Optional: add raspberries/strawberries and water.
5. Bring to a boil and stir 1-2 times during this time.
6. After boiling, reduce the heat to medium-low.
7. Let the mixture simmer in a closed pot (with a lid) on low heat for 20 minutes.
8. Take another saucepan and place a strainer (buy from Amazon / DISPLAY) on it.
9. Pour the mixture into the sieve (as much as it will fit).
10. Take a spatula and squeeze out the pulp completely.
11. Throw the remaining mass into the sieve and repeat the process until the entire amount has been processed.

If there are still lumps in the juice, take another strainer with the pot, place a cotton cloth on it and slowly pour the juice into the cloth. Move the cloth slowly back and forth to fully drain the juice into the pot. You can then wash the cloth with hot water.

12. Add sugar (lemon juice if necessary) to the juice and heat again until boiling, stirring.
13. Simmer on low heat for another 3-4 minutes, stirring occasionally.
14. Take a slotted kitchen spoon (buy from Amazon / AD) or similar and use it to skim off any foam on the surface.
15. Pour the hot syrup into the bottles using a funnel (buy from Amazon / AD) and seal them immediately.

Also delicious: make your own elderflower syrup

Make your own rhubarb syrup in the Thermomix

Take the ingredients of the above recipe.

It works like this:

1. Place rhubarb (optionally with strawberries or raspberries) and water in mixing bowl and simmer 15 min/Varoma/speed 1.
2. As described in the recipe above, squeeze the pulp through a sieve and all the juice into a saucepan or bowl.
3. Pour the juice back into the mixing bowl and add the sugar (and lemon juice, if desired). Cook 3 min/Varoma/speed 2.
4. Pour the hot syrup into the bottles using a funnel (buy from Amazon / AD) and seal them immediately.

How long does the syrup last?

The syrup will then have a shelf life of around 10-12 months if stored unopened in a cool, dark place. After opening, the syrup must be stored in the refrigerator.

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Rhubarb syrup without sugar

If you want to enjoy your syrup sugar-free, you can simply replace it with xylitol (buy from Amazon / AD). The quantity remains the same. If the syrup does not contain a sugar substitute, it will taste sour. So don’t just cut out the sugar. By the way: Xylitol can be deadly to dogs – be extra careful if you have a dog.