spring in a jar: rhubarb syrup

The rhubarb has been waiting patiently for me.

Just before running out the door to catch my plane out of Comox, I remembered the rhubarb. Dad rushed out to cut me some big, happy stalks. We pushed them into a plastic bag, and carefully laid them in my carry-on next to the kale and stinging nettles.

That was the end of April.

Since then I have planned a live radio show on board a streetcar and gone to Saskatoon to celebrate my sixth wedding anniversary. It's been a busy few weeks.

But, as I mentioned, the rhubarb has been a model vegetable,* quietly waiting at the back of the fridge.

Yesterday, I chopped it up and turned it into a slightly-sweet, ruby-red syrup.

In other words: spring in a jar.

I make this syrup every spring because it's such a nice way to process rhubarb and looks so pretty. It's also incredibly easy – about 20 minutes from stalky start to syrupy finish.

What to do with the syrup?

Well, it would be a darn good excuse to make panna cotta. I also like it drizzled on a dollop of thick Greek yogurt. And, in just three days, the weekend will be here and we'll try it dibbled on pancakes.

bonus photo: this is rhubarb just pushing out of the ground in February

Really, you could spoon it over anything . . . what food isn't happier with a bit of pink syrup on top?

*You may call rhubarb a fruit. That's OK, too.

one year ago: mango love on oahu
two years ago: dutch marzipan cookies
three years ago: putting asparagus on pizza and chocolate nut balls

rhubarb syrup
slightly adapted from Canadian Living

makes about 1 cup / 225 ml syrup

500 mL (2 c.) fresh or frozen rhubarb, chopped
125 mL (1/2 c.) white sugar
125 mL (1/2 c.) water
1 strip lemon peel

Put all the ingredients in a pot with a heavy bottom. Bring to a light boil over medium-high heat. Turn the heat down a bit so it can simmer comfortably and stir every so often. Cook until the rhubarb has broken up, but isn't a dead pulp, 8 – 10 minutes.

Strain through cheesecloth or a fine-mesh sieve suspended over a bowl. If you like your syrup a bit thicker, return the syrup to a clean pot and simmer for 8 – 10 minutes. It will reach the consistency of maple syrup once it's cooled. (Simmer it longer if you want it even thicker; but don't simmer it so long that it loses its fresh flavour.)

Cool and refrigerate. Keeps for at least a week. Lovely on yogurt, panna cotta, anything that needs a little injection of spring.