(Slightly modified from original essay published May 1, 2017)
Maybe you’re already seeing ruby-red stalks of rhubarb in the produce section of your favorite grocery store. If so, you need to grab them up and rush home to make your favorite rhubarb dish—in my experience, stores stock the stalks for only a few short weeks in springtime.
For this reason, I used to think rhubarb’s season was short-lived, but if you grow it, you know the plant continues to grow all summer long. If you’re like me, you have more rhubarb than you know what to do with. Rhubarb pie is phenomenal, but really, how much of it can you eat? (Don’t answer that!) I hate to see any food source go to waste—especially one that’s so chock full of important vitamins and other nutrients. So I looked for more delicious ways to use rhubarb.
Making rhubarb syrup for soda (and other uses) is one quick, easy, and delicious way to use up a fair supply of your abundant crop. Yes, it’s sugary, but much better for you than that bottled high-fructose-corn-laden stuff that comes off the grocery shelf. It’s simple to make, too—just three ingredients.
I first discovered this recipe in John Ivanko and Lisa Kivirist’s excellent Farmstead Chef. More than a cookbook, it’s about real food, sustainability, community. But it’s a darned good cookbook, too, with plenty of vegetarian and vegan recipes (and a few that aren’t) that take their cue from what’s in season, so if you grow your own or frequent your local farmers’ market, Farmstead Chef is going to be right up your alley.
Their recipes aren’t just tasty; they’re simple and sensible, too—you won’t have to go searching in specialty stores for ingredients you’d likely never use again for any of these recipes. Besides, Lisa and John are the coolest! You never know what they’re going to be up to next. I highly recommend this book (as well as their books on sustainability).
I’ve tweaked the instructions a tad to suit my tastes and food prep style.
Rhubarb Syrup and Soda
Put twelve cups of fresh, chopped rhubarb and 2 cups of water in a large nonreactive pot. Bring to boil, then reduce heat to low. Cook until the rhubarb is soft and pulpy (approximately 20-30 minutes). Alternatively, you can cook on low in a slow cooker for a couple of hours.
Place a fine mesh sieve over a large bowl and drain the juice into it. Use the back of a large spoon to press out as much liquid as you can without forcing the pulp through the sieve. (You’re done with the pulp now, so you can add it to your compost,okay?)
Return the liquid to the pot and place over very low heat. Add 3 cups of sugar, stirring constantly until it’s dissolved.
At this point you have rhubarb syrup, which you could use in any number of applications, but since this is a recipe for soda, we’ll stick to that plan for now.
Let syrup cool to room temperature. Now you have three choices. Refrigerate it or freeze* it for later use or enjoy it right this minute. Here’s how.
Lightly mix 1 part syrup to 2 parts unflavored seltzer water.** So, for a 12-oz. glass, 1/4 cup syrup and 1/2 cup seltzer. At this point, you’ll need to do a little taste-testing and, if needed, either add more syrup or seltzer to suit your taste buds. Be sure to make a note of your final proportions for future reference. Pour mixture into an an ice-filled glass (a 12 oz. glass is the perfect size) for some lovely, blush-pink bubbly. If you’re serving a crowd, you can mix up a bigger batch and serve immediately from a pitcher—you don’t want to lose the fizz factor.
* You can freeze your syrup in wide-mouth Mason jars. They’re freezer proof as long as you leave an inch or two of head space. I prefer using these white plastic lids rather than the two-piece contraptions that come with the jars. These days you can find the lids in most stores that carry canning supplies.
Because of the sugar content, the mixture doesn’t freeze solid, so when you find yourself in a winter funk and need a pick-me-up, it’s easy to dish a few spoonfuls of this magical elixir into a glass and top it off with seltzer. Spring in a glass.
**I’ve also tried this with lemon-lime flavored seltzer, and really liked the extra flavor complexity.
It’s not all about sweet desserts and drinks with rhubarb. For more ways to use rhubarb, visit the Rhubarb Compendium or Rhubarb-Central.com.
But then again—rhubarb desserts are pretty special. Click here for my easy skillet rhubarb upside-down cake.
Great rhubarb news. Our rhubarb plant is a miniature: it grows to 5 inches high each year! I just saw a neat recipe for rhubarb bars that I am going to try.
Thanks, Leslie. Last day of April?! How can that be!
A “Perky Post” for this last day of April!
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