Rhubarb Simple Syrup with Ginger

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Rhubarb season is short, this simple syrup spiced with ginger makes the most it. Simmer this simple recipe of rhubarb stalks, granulated sugar and fresh ginger, bottle and use as needed thru the spring months. I use this red simple syrup in lemonade, as an addition to cocktails (it makes a great rhubarb gin gimlet). If you love rhubarb in drinks, this rhubarb rose sangria is another spring favorite worth keeping in your back pocket. This syrup adds a bright dash of flavor and color to yogurt breakfast bowls, and drizzled over cakes as a finishing touch. Ginger adds a touch of heat to this simple syrup, balancing rhubarbs bitterness.

Ingredients for Rhubarb Simple Syrup with Ginger

• Ginger: fresh ginger adds a slight touch of heat, softening rhubarbs bitter, sharp flavor. This recipe uses a small amount of ginger, creating just a touch of heat, without overpowering the rhubarb.
• Rhubarb: sliced and stewed rhubarb infuses this simple syrup recipe with it’s unmistakable flavor and bright color, this recipe uses 3 cups of rhubarb, compacting flavor into a pourable, preserved form.
• Granulated Sugar: Sugar mixed with water lifts the bitterness of the rhubarb, bringing out the floral flavors.

How To Make:

Simmer all ingredients over low heat, this does 2 things: dissolves sugar and infuses the simple syrup with rhubarb and ginger flavor.

Strain thru a fine mesh sieve, removing all solids.

Funnel into glass bottles and store in refrigerator until ready to use.

Ways to Use Rhubarb Simple Syrup with Ginger

This simple syrup is literally fresh rhubarb bottles in jar and liquid form. Use it any where a note of bright fresh, flavor is needed. Below are some of the different ways I used this rhubarb simple syrup:

Add a tablespoon of this simple syrup to a glass of ice cold, fresh squeezed lemonade and infuse your beverage with not only fresh flavor, but a vibrant pink hue (perfect for spring) as well.

For a more spirited evening, stir a spoonful into a rose and cardamom bourbon old fashioned for a floral, seasonal twist.

It also works beautifully swapped into this cara cara gin cocktail in place of the rosemary syrup for a spring variation.

Or drizzle it over yogurt alongside this stewed rhubarb with rosewater and cardamom for a full rhubarb breakfast moment.

Spoon over a light lemon poundcake or angel food with the rhubarb leftover( and reserved) from making the simple syrup for a light, spring dessert, full of rhubarb flavor.

Storing Your Simple Syrup

This recipe will store in a sealed container in refrigerator for 1 week. Add a squeeze of lemon to preserve even longer, this will only enhance the flavor.

Cook the Season, Spring is Here

Still have rhubarb left? This savory rhubarb and fennel chutney is the most unexpected and delicious way to use up the rest of your spring harvest.

Or bake up a stunning Rhubarb Galette with Almond Frangipane and Flaky Butter Crust.