summer sippin' with rhubarb syrup

 Rhubarb Stalks - Stephanie Arsenault - Global Dish

Rhubarb Stalks - Stephanie Arsenault - Global Dish

My parent’s rhubarb plants are out of control. They are, day by day, trying to take over the world.

In an effort to try and deter the inevitable rhubarb world domination, every time I see my parents they give me a few stalks. And by “a few” I mean ten or so giant stalks that could each solely feed an army.  

Therefore, it is my responsibility to use up the rhubarb to the best of my ability. Naturally, this means baking up a storm of deliciousness: pie, cake, scones, muffins… the list goes on and on.

 Rhubarb Syrup - Stephanie Arsenault - Global Dish

Rhubarb Syrup - Stephanie Arsenault - Global Dish

 Chopped Rhubarb - Stephanie Arsenault - Global Dish

Chopped Rhubarb - Stephanie Arsenault - Global Dish

Today, however, rhubarb syrup is in order: a simple syrup that hardly takes any effort to make, and can be used in cocktails, on pancakes or waffles, poured over ice cream or yogurt, or really anything you want to infuse with the unmistakable flavour of rhubarb.

 Use your leftover rhubarb pulp from the syrup as a jam on baked goodies like these rhubarb scones!

Use your leftover rhubarb pulp from the syrup as a jam on baked goodies like these rhubarb scones!

What’s your go-to rhubarb recipe?


Rhubarb Simple Syrup
Makes approximately 750ml

INGREDIENTS:
8 cups chopped rhubarb
2 cups sugar
2 cups water
Scrapings from one vanilla bean

INSTRUCTIONS:
Combine all ingredients in a large saucepan over high heat; bring to a boil. Reduce heat to low, stir, and continue to cook until the rhubarb has broken down and the liquid has begun to thicken, about 30 minutes.

Pour the mixture into a bowl over a fine mesh sieve, and press down on the rhubarb with the back of a large spoon to get all of the liquid goodness out. Transfer the liquid to a medium saucepan over high heat, and cook for another 5 minutes, stirring occasionally. Transfer the leftover rhubarb pulp to a container and refrigerate {don’t you dare throw it out!} until ready to use. Spoon on top of yogurt, ice cream, oatmeal, toast, or anything else you want to!

Pour the hot syrup into a glass container for storing, cover, and let it cool to room temperature. Store in the refrigerator for up to one month.