Homemade rhubarb syrup: how to make a delicious dessert at home

How and when to collect rhubarb

Only the petioles of the plant are used for food. The collection period is not long and occurs at the end of May and June. Later, it is not recommended to cut off the petioles, as oxalic acid accumulates in them, which is harmful to the body.

The rhubarb stems are not cut with a knife, but broken off by hand. This allows the plant to continue to develop. The green mass is cut off; it is not suitable for food. The harvested crop is washed with warm water and dried on towels.

How to make rhubarb syrup

Classic rhubarb syrup recipe

• rhubarb – 1 kilogram;
• sugar – 800 grams;
• water – 250 milliliters.

The petioles are cut into random pieces. There is no need to peel it off first.

The vegetable mass is poured with water and put on fire. At a medium heat level, boil the mixture for 4 minutes and then allow it to cool completely under the lid.

To achieve transparency, pass the broth first through a large sieve and then through gauze or a paper towel. In the latter case, the liquid turns out to be perfectly transparent, since the paper traps the smallest particles of rhubarb.

To turn the broth into syrup, add sugar to the pan. Cook the mixture for 15 minutes until thickened.

Syrup without using water

• rhubarb petioles – 400 grams;
• granulated sugar – 1 cup;
• half a large lemon.

This syrup has a very rich taste.

The washed petioles are cut into pieces of 2.5 - 3 centimeters.

Vegetable slices are passed through a juicer to obtain juice. If such a device is not at hand, then use a combine or chopper. The mass is punched to a puree state, and then filtered through gauze. Jam is made from rhubarb cake or added to compote.

Sugar and strained lemon juice are added to the juice. The bowl of food is placed on the fire and boiled until the mass has a viscous consistency.

How to diversify rhubarb syrup

In addition to lemon juice, you can add orange or grapefruit juice to the syrup. You can also diversify the taste of the dessert with the help of citrus fruit zest, vanilla or cinnamon.

The most complex taste is achieved by combining rhubarb with aromatic herbs such as lemon balm, basil or mint. These additives are added to the syrup at the stage of its immediate cooking, before filtering.

Watch a video from the Gogol Mogol channel about making amazingly delicious rhubarb syrup with lemon

How to store syrup for the winter

Long-term storage of the product is facilitated by boiling it down to the consistency of honey or using additional preservatives, such as citric acid. Before putting the syrup into jars, they are thoroughly steamed. This can be done over a regular pan of water, in the microwave or in the oven. The lids are also treated with boiling water before screwing. Store the container with syrup in the refrigerator, cellar or basement until the next rhubarb season.

A great option for cocktails is frozen slices of rhubarb syrup. The syrup for their preparation is poured into molds and frozen. After 24 hours, the cubes are removed and placed in a container or plastic bag for cold storage.