03 June 2013
Technically speaking, rhubarb season came and went, though they're still selling stalks at the farmers markets in Chicago. Having formally come to a close at the end of May, I've been trying to consume rhubarb in as many forms as possible. Last week I made a winning strawberry rhubarb crumble for a Memorial Day BBQ, and this past weekend, I whipped up a deep red rhubarb syrup for enjoyment in summer cocktails. Andrew and I both agree that rhubarb is completely underrated and underutilized, which is why I felt the need to simmer down this lovely syrup for use all summer long.
Making the syrup was easy. I chopped up the rhubarb, and combined with a cup of water and a cup of white granulated sugar. Put said ingredients in a sauce pan, bring to a simmer, and let bubble till the sticky consistency you want is reached. I had mine over a flame for about 30 minutes. The hardest part was straining the mixture through a fine mesh strainer, but it was totally worth it.
In addition to rhubarb syrup, I also made a jar of peach syrup with some peaches that were heading south fast. Y'all should start doing this too! Makes the house smell great, it's incredibly easy, and you can pretend you're an expert mixologist. I'm thinking of making a batch or two of syrups for Father's Day which is around the corner!