Rhubarb Simple Syrup Food
RHUBARB SIMPLE SYRUP
The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
- Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
- Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.6 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.4 mg, Sugar 16.9 g
RHUBARB SIMPLE SYRUP
Provided by Food Network
Time 55m
Yield 4 cups
Number Of Ingredients 2
Steps:
- Add the sugar and rhubarb to a pan with 3 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes.
- Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). Allow the syrup to cool completely, then pour into an airtight container. Store in the refrigerator for up to 2 weeks.
RHUBARB SIMPLE SYRUP
Martha makes this versatile simple syrup for use in Prosecco or over ice cream.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Yield Makes 2 1/4 cups
Number Of Ingredients 3
Steps:
- Combine sugar, 1 cup water, vanilla pod and seeds, and rhubarb in a medium saucepan; bring to a boil, stirring until sugar is dissolved. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week. Remove pod before serving.
STRAWBERRY-RHUBARB SYRUP
A classic pairing of strawberry and rhubarb makes a delectable syrup to top pancakes, waffles, or strata.
Provided by Abbey
Categories Syrups
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
- Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
- Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
- Remove syrup from heat. Serve warm or cold.
Nutrition Facts : Calories 116.8 calories, Carbohydrate 29.7 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 2.1 mg
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