Rhubarb Syrup Food

RHUBARB SIMPLE SYRUP

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.

RHUBARB SIMPLE SYRUP

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 SYRUP

Steps:

• Wash the rhubarb in cold water, trim the ends, and cut into 1/2-inch pieces. (There's no need to peel them or worry about the fibers, as these simply melt down.) Place the fruit in a 6 to 8-quart pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally. When all the chunks have broken down into a uniform soup - 20 minutes or so - remove it from the heat. Uncover and allow to cool. As soon as it is cool enough to handle, ladle into a fine-mesh strainer over a spouted collecting bowl. (You may have to do this in batches.) The pulp will become a mass, so stirring it in the strainer with a wooden spoon will allow it to drain better. Once it's drained, put the pulp and the syrup into separate containers and refrigerate immediately. Makes 2-plus liters of syrup and 2 pounds of pulp. Will keep for a week refrigerated.

RHUBARB JELLY AND/OR RHUBARB SYRUP

Steps:

• I juiced the rhubarb using a Back to Basics steamer/juicer, which really simplified things, but if you don't own one simply grind the rhubarb in a food processor or grinder. Strain through a jelly bag, reserving 10.5 cups of juice.
• In a very large pot or dutch oven, add sugar and food coloring and bring to a boil, stirring constantly.
• Add pectin and return to a full rolling boil. Boil 1 minute, stirring constantly.
• Allow to sit a few minutes and skim off foam.
• Pour hot into hot, sterilized jars leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath.
• FOR SYRUP: To use up any remaining juice, add 1 cup of sugar to every 1/2 cup of juice. Boil until sugar is dissolved. Can be preserved in jars as the jelly or put straight into the refridgerator.

PERSIAN RHUBARB SYRUP

Steps:

• Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
• Bring to a boil.
• Cover, turn heat down to low, and simmer for 30 minutes.
• Strain, saving only the juice.
• Put the rhubarb juice back into a clean stainless steel pan.
• Add the sugar and lime juice.
• Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
• Strain into a clean jug or pitcher, cover and cool.
• To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.

RHUBARB SYRUP

Steps:

• Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.