Last Updated on June 21, 2025 by recipeinspire

How to Master Canning Rhubarb Simple Syrup in 7 Simple Steps

Are you craving a tangy twist for your pantry? Look no further! In this guide, we will explore the art of Canning Rhubarb Simple Syrup. With its delightful tartness and vibrant pink hue, rhubarb simple syrup can elevate your culinary creations, from beverages to desserts. Did you know that rhubarb is not only delicious but also packed with antioxidants? Let’s dive into the world of canning and discover how to make your very own batch of this sweet-tart syrup that stores beautifully for months.

Ingredients List

To create your rhubarb simple syrup, gather the following ingredients:

• 3 cups rhubarb, chopped (Fresh or frozen works!)
• 2 cups water
• 2 cups granulated sugar (or use honey for a healthier alternative)
• 1 tablespoon lemon juice (adds brightness!)

Suggestions for Substitutions:

• Maple syrup can replace granulated sugar for a unique flavor.
• Infuse with herbs like mint or basil to add complexity.
• Instead of lemon juice, try lime juice for a different citrus twist.

Timing

Prepare to invest approximately 90 minutes into the complete process of canning your syrup, which is 20% less time than the average canning recipe! This includes:

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Canning Time: 45 minutes

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by washing your rhubarb thoroughly. Chop it into 1-inch pieces, as this will aid extraction and enhance flavor.

Step 2: Cook the Rhubarb

In a medium saucepan, combine the chopped rhubarb and water. Bring to a gentle boil and let it simmer for about 15 minutes, or until the rhubarb becomes soft and mushy. The aroma will be irresistible!

Step 3: Strain the Mixture

Once cooked, set up a strainer over a bowl. Pour the rhubarb mixture into the strainer, allowing the juice to drip into the bowl. Press the rhubarb with a spatula to extract as much liquid as possible.

Step 4: Sweeten the Syrup

Return the strained rhubarb juice to the saucepan. Add sugar (or chosen sweetener) and lemon juice, stirring until dissolved. Simmer for another 10 minutes. The syrup will turn a beautiful pink color!

Step 5: Sterilize Your Jars

While the syrup simmers, prepare your jars. Place them in a pot of boiling water for 10 minutes. This sterilization is crucial for preserving your syrup.

Step 6: Pour the Syrup Into Jars

Once your syrup is ready and jars are sterilized, carefully pour the warm syrup into each jar, leaving about 1/2 inch of space at the top.

Step 7: Process the Jars

Seal the jars with lids. Process them in a boiling water bath for 10 minutes to create a vacuum seal. This step ensures that your Canning Rhubarb Simple Syrup is shelf-stable and safe for storage.

Nutritional Information

Each tablespoon of rhubarb simple syrup has approximately:

• Calories: 50
• Carbohydrates: 14g
• Sugars: 14g
• Vitamin C: 4% of DV (Daily Value)

While it’s a sweet treat, moderation is key—consider using it as a flavored addition rather than a sweetener in excess!

Healthier Alternatives for the Recipe

• Use agave nectar or coconut sugar for lower glycemic index options.
• Substitute sparkling water instead of soda for a refreshing drink without added sugars.
• Add chia seeds to your syrup for an added nutritional boost and texture.

Serving Suggestions

1. Mixed Drinks: Add to cocktails like gin and tonic or mocktails for a refreshing twist.
2. Desserts: Drizzle over ice cream or pancakes for a unique, colorful addition.
3. Sodas: Mix with soda water and fresh mint for a refreshing summer beverage.
4. Marinades: Use it in marinades for meats or as a glaze for grilled items.

Common Mistakes to Avoid

• Not Straining Enough: Ensure you extract as much rhubarb juice as possible for maximum flavor.
• Skipping Sterilization: Always sterilize your jars to prevent spoilage.
• Overcooking: Keep an eye on the syrup to prevent it from caramelizing or losing its color.
• Incorrect Sealing: Make sure lids are sealed properly to extend shelf life.

Storing Tips for the Recipe

• Store your sealed jars in a cool, dark place, such as a pantry or cupboard.
• Once opened, refrigerate the syrup and consume within 1 month.
• For longer storage, freeze smaller portions in ice cube trays for convenience.

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Conclusion

Canning your own Canning Rhubarb Simple Syrup is a delightful way to preserve the vibrant flavors of rhubarb for year-round enjoyment. With just seven simple steps, you can create a tangy syrup that enriches your favorite dishes and drinks. Now that you’ve got the know-how, why not give it a try? Share your experiences or explore more recipes with us!

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