Capture the essence of spring with this vibrant and tangy Canning Rhubarb Simple Syrup. This shelf-stable recipe is the perfect way to preserve the unique flavor of rhubarb to enjoy in cocktails, mocktails, and desserts all year long.
Why You Will Love This Recipe
This Canning Rhubarb Simple Syrup recipe is a game-changer for anyone who loves seasonal preserving. Unlike refrigerator syrups that only last a few weeks, this water-bath canning method allows you to stock your pantry for up to a year. You will love the brilliant pink hue it adds to your drinks and the perfect balance of tartness and sweetness that only fresh rhubarb can provide. It is an incredibly versatile ingredient that makes a thoughtful homemade gift for friends and family.
Ingredients
- 4 cups of fresh rhubarb, chopped into 1-inch pieces
- 2 cups of granulated white sugar
- 2 cups of filtered water
- 2 tablespoons of bottled lemon juice (required for safe canning acidity)
- Optional: 1/2 vanilla bean or a slice of fresh ginger for infused flavor
Step-by-Step Instructions
- Prepare your water bath canner by filling it with enough water to cover your jars by at least an inch. Bring the water to a simmer and sterilize your half-pint or pint jars.
- In a large stainless steel saucepan, combine the chopped rhubarb and water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let the rhubarb simmer for about 15 to 20 minutes, or until the rhubarb is soft and has lost its color.
- Strain the mixture through a fine-mesh sieve or a jelly bag into a clean pot. Do not press down on the solids if you want a crystal-clear syrup; let it drip naturally.
- Discard the solids (or save them for oatmeal) and add the sugar and bottled lemon juice to the rhubarb liquid.
- Bring the syrup back to a gentle boil, stirring constantly until the sugar is completely dissolved. Let it simmer for 5 minutes.
- Carefully ladle the hot syrup into the prepared hot jars, leaving 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Center the lids on the jars and screw the bands on until they are fingertip-tight.
- Place the jars into the boiling water bath canner. Ensure they are covered by at least one inch of water. Process the jars for 10 minutes (adjusting for altitude if necessary).
- Remove the jars from the canner and place them on a towel-lined surface. Let them sit undisturbed for 24 hours before checking the seals.
Expert Tips / Pro Tips
To achieve the most vibrant pink color for your Canning Rhubarb Simple Syrup, choose the reddest stalks of rhubarb you can find. If your rhubarb is mostly green, the syrup will taste the same but may have an amber or greenish tint. Additionally, always use bottled lemon juice rather than fresh when canning; bottled juice has a consistent pH level which is critical for preventing the growth of harmful bacteria in shelf-stable preserves.
While the classic version is delicious, you can easily customize this recipe. Try a Rhubarb Strawberry Simple Syrup by replacing one cup of rhubarb with sliced strawberries. For a warm, spicy note, add a few slices of fresh ginger or a cinnamon stick to the simmering pot during the initial extraction phase. If you prefer a more floral profile, a teaspoon of dried culinary lavender added to the simmer can create a sophisticated flavor profile perfect for gourmet sodas.
Serving Suggestions
The possibilities for using Canning Rhubarb Simple Syrup are nearly endless. Stir a tablespoon or two into sparkling water or club soda for a refreshing homemade rhubarb soda. It serves as an excellent base for a Rhubarb Margarita or a Gin and Tonic. Beyond beverages, drizzle this syrup over vanilla bean ice cream, use it to moisten layers of a lemon cake, or pour it over a stack of buttermilk pancakes for a tart twist on breakfast.
Properly canned and sealed jars of rhubarb syrup should be stored in a cool, dark, and dry place for up to 12 months. Once a jar is opened, it must be stored in the refrigerator and consumed within 3 to 4 weeks. If you choose not to can the syrup, you can freeze it in freezer-safe containers or ice cube trays for up to 6 months. To reheat, simply place the desired amount in a small saucepan over low heat until it reaches your preferred temperature.
Nutrition Information
| Nutrient | Amount per Serving (2 tbsp) |
|---|---|
| Calories | 60 kcal |
| Total Fat | 0g |
| Sodium | 1mg |
| Total Carbohydrates | 15g |
| Sugars | 15g |
| Protein | 0g |
FAQ
Can I use a sugar substitute for this canning recipe?
It is best to use granulated sugar for canning syrups as it helps with preservation and texture. If you use a sugar substitute, ensure it is specifically rated for heat stability and canning, though the shelf life may be significantly shorter.
Why is my syrup cloudy?
Cloudy syrup usually happens if you squeeze the rhubarb pulp through the strainer. To keep the syrup clear, let the juice drip through a jelly bag or fine-mesh sieve without agitation.
Do I have to use a water bath canner?
For long-term shelf stability at room temperature, water bath canning is necessary. If you skip this step, the syrup must be stored in the refrigerator and used quickly.
Is it safe to leave out the lemon juice?
No, the lemon juice provides the necessary acidity to ensure the syrup is safe for water bath canning. Always use bottled lemon juice for a guaranteed pH level.
Canning Rhubarb Simple Syrup
Ingredients
Method
- Prepare your water bath canner, jars, and lids by washing in hot soapy water and keeping jars warm in the canner.
- In a large stainless steel pot, combine the chopped rhubarb and water. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 15 to 20 minutes until the rhubarb is soft and has lost most of its color.
- Strain the mixture through a fine-mesh sieve or jelly bag into a clean pot. Do not press the solids if you want a crystal-clear syrup.
- Add the sugar and lemon juice to the strained rhubarb liquid. Stir well and bring to a rolling boil for 5 minutes to ensure sugar is fully dissolved.
- Ladle the hot syrup into prepared jars, leaving 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth, center the lids, and screw on the bands until fingertip tight.
- Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary. Turn off heat, let jars sit for 5 minutes, then remove to cool.