Here’s a recipe for a rhubarb simple syrup, with an option to make it keto. Rhubarb reduces down beautifully into a compote, and there is a leftover syrup sauce that has tons of rhubarb flavor and is great for flavoring beverages, like this rhubarb gin sour.
A QUICK RHUBARB 101
Rhubarb is a stalky vegetable that looks like a pink cousin of celery. It’s famously tart (or sour? i never know the difference between tart or sour.)
Rhubarb appears for a few weeks in the springtime, normally around late April/early May. Same time as ramp season! (Rhubarb and ramps! My favs!)
You’ll want to buy rhubarb that is firm with crisp stalks. Again, like celery, nobody likes a flaccid rhubarb. (Sorry, I went there.) You also want to make sure the leaves (if they’re attached) appear fresh and not wilted. And don’t eat the leaves! The leaves are poison. Just chop those off and throw in the trash or compost.
You can store rhubarb in the refrigerator for up to one week. I just wrap in a paper towel and store it in a Ziploc, like celery. Or you can chop it up, and store it in the freezer.
How to make rhubarb simple syrup
Take 1 1/2 lbs of fresh rhubarb, and chop it into 1″ slices. In a medium saucepan, add 1 cup of water and 1 cup of sugar.
Bring the rhubarb, water and sugar to a boil, and stir until the rhubarb breaks down a bit.
Then, let it reduce down by a third, which will take about 10 minutes.
Using a sieve strainer on top of a bowl, pour the rhubarb compote and use a spoon to strain out the simple syrup.
Keep the leftover compote and eat later on yogurt!!!
How to make keto rhubarb simple syrup
Follow the same directions as above, but sub in 3/4 cups of Swerve sugar.
How to make drinks with this
This rhubarb symple syrup is really good with gin and lemon juice, which will yield a rhubarb gin sour.
To make a rhubarb gin sour, combine 2 ounces of gin, 2 ounces of rhubarb simple syrup, and 2 ounces of fresh lemon juice in a cocktail shaker with ice, and shake shake shake. then strain into a tall glass.
It’s also really good with Lime flavored La Croix. Just add 2 ounces of rhubarb simple syrup to a can of lime la croix over ice. Ta da!
Rhubarb Simple Syrup
- 1 1/2 lbs of fresh rhubarb chopped into 1″ slices
- 1 cup of water
- 1 cup of sugar or 3/4 cup of Swerve
- Take 1 1/2 lbs of fresh rhubarb, and chop it into 1″ slices. In a medium saucepan, add 1 cup of water and 1 cup of sugar.
- Bring the rhubarb, water and sugar to a boil, and stir until the rhubarb breaks down a bit.
- Then, let it reduce down by a third, which will take about 10 minutes.
- Using a sieve strainer on top of a bowl, pour the rhubarb compote over the strainer, and use a spoon to push out the simple syrup.
- Let the simple syrup cool to room temperature.
- Serve as you wish