Persian Rhubarb Syrup Recipes

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PERSIAN RHUBARB SYRUP



Persian Rhubarb Syrup image

Add some seltzer or ginger ale and ice and this drink is a winner! Also can be used as an ice cream topping!

Provided by breezee1984

Categories     Beverages

Time 1h

Yield 5 serving(s)

Number Of Ingredients 4

3 lbs rhubarb, trimmed and cut crosswise into 1/2 inch pieces
2 cups fresh lime juice
4 1/2 cups sugar or 4 1/2 cups Splenda granular
fresh mint sprig

Steps:

  • Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
  • Bring to a boil.
  • Cover, turn heat down to low, and simmer for 30 minutes.
  • Strain, saving only the juice.
  • Put the rhubarb juice back into a clean stainless steel pan.
  • Add the sugar and lime juice.
  • Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
  • Strain into a clean jug or pitcher, cover and cool.
  • To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.

Nutrition Facts : Calories 778, Fat 0.6, SaturatedFat 0.1, Sodium 14.6, Carbohydrate 200.5, Fiber 5.3, Sugar 184.3, Protein 2.9

PERSIAN RHUBARB SYRUP



Persian Rhubarb Syrup image

Add some seltzer or ginger ale and ice and this drink is a winner! Also can be used as an ice cream topping!

Provided by @MakeItYours

Number Of Ingredients 4

3 lbs rhubarb, trimmed and cut crosswise into 1/2 inch pieces
2 cups fresh lime juice
4 1/2 cups sugar or 4 1/2 cups Splenda granular
fresh mint sprig

Steps:

  • Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
  • Bring to a boil.
  • Cover, turn heat down to low, and simmer for 30 minutes.
  • Strain, saving only the juice.
  • Put the rhubarb juice back into a clean stainless steel pan.
  • Add the sugar and lime juice.
  • Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
  • Strain into a clean jug or pitcher, cover and cool.
  • To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.

RHUBARB SIMPLE SYRUP



Rhubarb Simple Syrup image

The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 30m

Yield 24

Number Of Ingredients 3

4 cups chopped rhubarb
2 cups water
2 cups white sugar, or as needed

Steps:

  • Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
  • Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
  • Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.6 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.4 mg, Sugar 16.9 g

RHUBARB SYRUP



Rhubarb Syrup image

This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Time 30m

Yield Makes 2 1/4 cups

Number Of Ingredients 4

1 cup sugar
1 cup water
1/2 vanilla bean, pod split and scraped
6 ounces rhubarb, finely chopped (about 1 1/4 cups)

Steps:

  • Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.

RHUBARB SYRUP



Rhubarb Syrup image

I made this today after finding some very expensive rhubarb at the store. I got the original recipe from Vegan Dad's site: http://vegandad.blogspot.com/ I added it to my Organic Ginger Ale and wow, what a delicious drink! It is also good added to lemonade or even tea.

Provided by Chef Joey Z.

Categories     Beverages

Time 1h

Yield 12 serving(s)

Number Of Ingredients 5

10 cups rhubarb
1 cup water
1 cup sugar (I used 1/2 Xylitol and 1/2 raw cane sugar)
1 cup strawberry jam (home made)
1 tablespoon lemon juice

Steps:

  • Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart.
  • Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb).
  • Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot).
  • Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.

Nutrition Facts : Calories 188.1, Fat 0.2, SaturatedFat 0.1, Sodium 16.2, Carbohydrate 46.6, Fiber 2.2, Sugar 35.6, Protein 1.1

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