Rhubarb Syrup (Made with Rhubarb Peel)
Make rhubarb syrup with leftover rhubarb peel. This sweet and tangy homemade syrup is easy to make and perfect for drinks and desserts.
Servings: 2 -3 small bottles
Calories: 1308kcal
Ingredients
- 9 oz rhubarb peel
- 5 cups granulated sugar
- 2 ¼ teaspoons citric acid Note
- 4 ⅓ cups water
Instructions
- Wash the rhubarb thoroughly before peeling it. Measure the peel and place it in a pan. Add the rest of the ingredients and bring everything to a boil.9 oz rhubarb peel + 5 cups granulated sugar + 2 ¼ teaspoons citric acid + 4 ⅓ cups water
- Cook: Turn the heat down to low and let the syrup cook, uncovered, for 20-25 minutes, depending on the pot you are using. If the pot is very wide, the cooking time is shorter. The liquid should be slightly thickened, but not too thick.
- Rest: Take the pot off the heat, let cool down and keep in the fridge or cellar for 24 hours.
- Strain the syrup and discard the peel.
- Cook again: Pour the syrup back into the clean pot, bring to a boil and simmer, uncovered for 6-8 minutes.
- Store: Pour into the sterilized bottles and seal.
Notes
Citric acid is a natural preservative often used in homemade syrups, jams, and preserves. It helps balance the sweetness, gives the syrup a fresher and slightly tangy taste, and helps it keep longer. You can usually find it in the baking or canning section of supermarkets.
Nutrition
Serving: 1small bottle | Calories: 1308kcal | Carbohydrates: 337g | Protein: 1g | Sodium: 20mg | Fiber: 2g | Sugar: 334g