Rhubarb Syrup

5 from 1 vote

Rhubarb syrup concentrates the bright, tart flavor of rhubarb into a simple syrup perfect for drinks, pancakes, and cocktails.

Prep Time20

Cook Time15

Canning Time10

Total Time45

Course: syrup

Cuisine: American

Keyword: Rhubarb canning recipes

Servings: servings, makes about 3 pints (6 half pints)

Equipment

Water Bath Canner
Pint or half pint canning jars
Canning lids and bands
Jar lifter
Jelly Strainer with Bag
Stock Pot, 6 quart or larger

Ingredients

For the Juice:

2 lbs rhubarb sliced into 1-inch pieces, stalks only, leaves removed
2 cups water

For the Syrup:

4 cups rhubarb juice extracted from rhubarb
4 cups sugar

Instructions

Rinse the rhubarb and slice into 1-inch pieces, discarding any leaves. Place the sliced rhubarb in a large pot with the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the rhubarb is very soft and falling apart, about 10 minutes.
Line a colander with a double layer of dampened cheesecloth, or use a jelly bag. Pour the cooked rhubarb into the lined colander set over a large bowl. Let the juice drip through for 1 to 2 hours. Don't squeeze the bag if you want a clear syrup. You should get approximately 4 cups of juice.
Pour the strained rhubarb juice into a clean saucepan and add the sugar. Heat gently over medium heat, stirring until the sugar dissolves completely. Bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat and skim off any foam.
Ladle the hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth, apply lids and bands, and tighten to fingertip tight.
Lower the filled jars into a prepared water bath canner, making sure they're covered by at least 1 inch of water. Process for 10 minutes for pints or half pints, adjusting for altitude.
Turn off the heat and let the jars stand in the canner for 5 minutes before removing them. Place on a towel-lined counter and let cool undisturbed for 12 to 24 hours. Check seals before storing. Refrigerate any jars that didn't seal for immediate use.

Notes

Rhubarb: Two pounds of rhubarb is about 6 to 8 cups sliced. Any variety works, and late season stalks are fine since you're straining out the solids. Remove and discard the leaves, which are toxic.

Ratio: This makes a 1:1 simple syrup, about 4 cups of rhubarb juice to 4 cups of sugar, which is fairly sweet. The sugar is for flavor and consistency, not preservation, so you can reduce it for a thinner, less sweet syrup without affecting canning safety. You can also add fresh or bottled lemon juice for more tartness if you like.

Yield: This makes about 6 cups of syrup, which fills 3 pints or 6 half pints. From 2 pounds of rhubarb and 2 cups of water, you should get about 4 cups of juice.

Scaling: You can scale this recipe up for larger batches. Double everything for 6 pints, or triple it for 9 pints. The processing time stays the same regardless of batch size.

Storage: Properly canned and sealed jars keep at room temperature for 12 to 18 months. Once opened, refrigerate and use within a few weeks. Without canning, the syrup keeps in the refrigerator for several weeks or in the freezer for up to 6 months, leaving 1 inch of headspace for freezing.

Altitude Adjustments: Processing times increase at higher elevations. At 0 to 1,000 feet, process for 10 minutes. At 1,001 to 6,000 feet, process for 15 minutes. Above 6,000 feet, process for 20 minutes.

Nutrition