How to Make Canned Rhubarb Syrup Concentrate
If you have rhubarb growing in your garden, you might be needing a new recipe for how to use it up. Rhubarb syrup concentrate is a great way to use and preserve fresh rhubarb.
This recipe for rhubarb syrup concentrate is a large recipe and is good for fresh use, freezing, or canning. It should make approximately 4 pint jars worth. Then you will mix it in a 1:1 ratio and you will have about 4 quart jars worth of drinks (or a gallon).
Do You Have an Abundance of Rhubarb Growing?
This is a great preserving recipe if you have an abundance of rhubarb growing in your garden or know someone who does.
I love fresh rhubarb desserts, but needed some more recipes for all the rhubarb we had growing last year. So I decided to make some rhubarb simple syrup concentrate to can and use later on in the year.
The good news is we love this recipe. The bad news is our jars didn’t even last past the summer because my kids loved it. They added this syrup to their lemonade and tea or or put some with a bit of water and ice cubes to make a refreshing drink.
How to Store this Rhubarb Concentrate
I use a steam canner or a water bath canner to can this recipe. It only needs 10 minutes in the canner once it gets boiling or at the correct point for the steam canner so it goes quick.
Pint jars are a great size to can this recipe, but you can also do 1/2 pint if you think you will only use a little bit at a time.
If you do not want to bother with canning, you can freeze this concentrate in a freezer container like these.
If you make a small batch of this rhubarb concentrate, it will be fine in the fridge for about two weeks.
Ingredients Needed:
- 12 cups chopped rhubarb
- 4 cups water
- 1 cup sugar (or more as needed)
Step by Step Instructions for Rhubarb Syrup Concentrate
1. In a medium sized pot, combine rhubarb and water. Bring to a boil over medium-high heat, stirring as needed. Reduce heat, cover and boil gently until the rhubarb is soft, about 10 minutes. Remove from the heat.
2. Pour the liquid mixture through a fine-mesh strainer. If you want to make sure that the simple syrup is very well strained, line the strainer with cheesecloth. Let it drip through until all the liquid has drained. Use the back of a wooden spoon to push through any remaining liquid.
3. Add the liquid back to the clean pot and then add the sugar. On medium-high heat, warm the liquid and stir to disolve the sugar, but not to boiling. Sitr Once the sugar is disolved, turn off the heat.
4. If you are going to freeze the concentrate, let it cool down and place in containers for the freezer.
5. If you are canning the liquid, prepare your jars and lids. I use pint and 1/2 pint jars for this. Follow the safe canning procedures and water bath or steam can for 10 minutes for the pint and half pint size. Once the jars are processed, remove to a towel on the counter and leave to rest for 12-24 hours. Check for seal and store in the pantry for up to a year.
6. To drink the concentrate, add in a 1:1 ratio to water, sparkling water, iced tea, or lemonade. Adjust the amount of concentrate to your liking.
Rhubarb Syrup Concentrate
This sweet and tart simple syrup made with fresh rhubarb is a treat to add to lemonade, tea, or to make into a cocktail/mocktail. This is a concentrate for preservation. It can be used right away, frozen, or canned.
Ingredients
- 12 cups chopped rhubarb
- 4 cups water
- 1 cup sugar (or more to taste)
Instructions
1. In a medium sized pot, combine rhubarb and water. Bring to a boil over medium-high heat, stirring as needed. Reduce heat, cover and boil gently until the rhubarb is soft, about 10 minutes. Remove from the heat.
2. Pour the liquid mixture through a fine-mesh strainer. If you want to make sure that the simple syrup is very well strained, line the strainer with cheesecloth. Let it drip through until all the liquid has drained. Use the back of a wooden spoon to push through any remaining liquid.
3. Add the liquid back to the clean pot and then add the sugar. On medium-high heat, warm the liquid and stir to disolve the sugar, but not to boiling. Sitr Once the sugar is disolved, turn off the heat. If you taste it at this point and it is too sour for you, you can add more sugar to the concentrate.
4. If you are going to freeze the concentrate, let it cool down and place in containers for the freezer.
5. If you are canning the liquid, prepare your jars and lids. I use pint and 1/2 pint jars for this. Follow the safe canning procedures and water bath or steam can for 10 minutes for the pint and half pint size. Once the jars are processed, remove to a towel on the counter and leave to rest for 12-24 hours. Check for seal and store in the pantry for up to a year.
6. To drink the concentrate, add in a 1:1 ratio to water, sparkling water, iced tea, or lemonade. Adjust the amount of concentrate to your liking.
Notes
1. The rhubarb solids that are removed from the liquid can be eaten as a snack, thrown to the chickens, or composted. They should have a bit of flavor left and are good on ice cream or by the spoonful if you like rhubarb.
2. You can also freeze the concentrate in ice cube trays and remove into a zip top bag when frozen. Then pop a few cubes of concentrate into your drink of chioce.
3. If you don't have 12 cups of rhubarb, you can use this ratio to make a smaller batch. You can also make a larger batch if you have more.
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