Rhubarb Simple Syrup - Canned
Let's travel back in time to a cold, wintery day in 2018 when I decided that I should order a few trees & perennials for our garden. I ordered a few seedlings through the Prairie Shelterbelt program (saskatoons & raspberries) and a few things from the Alberta Farm Fresh Producers Association (strawberries & rhubarb). The rhubarb came in bundles of 10 so I ordered a couple of bundles ... not really thinking what this would mean in the long term.
Fast forward 4 years and we have about 14 of those rhubarb plants that survived and THRIVED! Talk about an abundance of rhubarb!
This week, the rhubarb is perfect to be harvested so we are finding all the ways to use & preserve rhubarb!
Today, let's talk about rhubarb simple syrup. I was making kombucha and realized that rhubarb would be a great way to flavour the kombucha for the 2nd ferment. I whipped up a rhubarb simple syrup on the stove and used it to flavour the four Grolsch bottles of kombucha. That was the moment I realized that I should make the syrup in BULK! I could picture all the ways to use the rhubarb syrup throughout the whole year! This syrup can be water bath canned to preserve it for up to 12 months so why not make a big batch of syrup!
Tasty Ways to Use Rhubarb Simple Syrup:
- use for pork tenderloin, pork chops, or chicken recipes
- pour over ice cream
- pour over angel food cake or sponge cake with whip cream
- use to flavour & sweeten lemonade (recipe here)
- use for rhubarb mojitos (recipe here)
- flavouring kombucha
- mix with soda water for a rhubarb cream soda
The recipe below is inspired by the recipe over on the Growing a Greener World website by expert canner Theresa Loe. You can adjust your optional spices for a little bit of flavour by adding them as whole spices and scooping them out just before bottling the syrup.
Rhubarb Simple Syrup Recipe - Canned
- 12 cups rhubarb, choped
- 3 cups water
- 5 cups sugar
- 2/3 cup lemon juice
- 1 vanilla bean, split in centre
- 2 cardamom pods or 2 cinnamon sticks
Makes approximately 8 to 10 cups of syrup. You can store in the fridge for 2 to 3 weeks or go ahead and water bath can the syrup so you can store it even longer for summer-inspired flavour in the winter!
- 8 to 10 x 1 cup/250 mL (1/2 pint) jars, plus lids and rings OR
- 4 to 5 x 2 cup/500 mL (1 pint) jars, plus lids and rings
- water bath canner pot, tongs to remove jars, funnel
- Combine rhubarb and water in a large saucepan and heat over medium-high heat for approximately 10 to 15 minutes until the rhubarb has broken down to a mush.
- Using a colander lined with cheesecloth or using a fine metal sieve, strain the rhubarb "juice" into a large saucepan. Let sit for 30 to 60 minutes, then use a spoon to squeeze the juice out of the rhubarb.
- Prepare your jars, lids, and canner. Wash your jars, lids, and rings in hot soapy water & rinse. Bring them to a simmer in the water bath canner to sterilize. Make sure to use new lids each time. Let simmer while you prepare the rhubarb simple syrup.
- Add the sugar and lemon juice to the rhubarb syrup in the saucepan. Set it on the stove over medium high heat. Add your optional spices, if desired (you will scoop them out before canning your syrup).
- Bring the liquid to a simmer, then turn the heat down to low and let simmer for 5 to 10 minutes until all the sugar is dissolved.
- Ladle into hot Mason jars leaving ½-inch headspace at the top. Slide a knife around the inner "edge" of the jar to remove any air bubbles. Adjust headspace as needed. Wipe rims to remove residual syrup, place lids on top and screw bands on lightly.
- Place jars in the water bath canner and bring the water to a boil. Process for 10 minutes, then turn off stove and let sit for 5 minutes. Remove from the canner and let cool untouched overnight.