Homemade Rhubarb Syrup
This rhubarb syrup is simple and rewarding to make. Using just four ingredients—fresh rhubarb, cardamom pods, water, and sugar—it creates a versatile, vibrant pink syrup perfect for cocktails, mocktails, or desserts.
Equipment
- Heavy Bottomed Pot
- fine mesh strainer
Ingredients
- 1 lbs rhubarb roughly chopped
- 5 cardamon pods
- 2 cups water
- 3/4 cup sugar
Instructions
- Boil: Add chopped rhubarb, cardamon pods and 2 cups of water to a heavy bottomed pot, cook over high heat until the mixture comes to a rolling boil. Immediately cover and reduce to a low simmer for 20 minutes.
- Strain: Allow to cool for 5 minutes before straining the mixture through a fine mesh sieve into a large heat resistant bowl. Press down on the rhubarb with a wooden spoon to get all juice out of the fruit, adding flavor to the syrup.
- Add Sugar: return the liquid to the heavy bottomed pot and heat over medium low heat. Add the sugar, stir until fully dissolved. Allow to cool again for 5 minutes before placing the syrup mixture into a sterilized glass jar for storage.