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About This Syrup
When rhubarb starts hitting the shelves at grocery stores or farmer’s markets in the springtime, you’ll usually see it being used in desserts, but it can also be a delicious addition to cocktails.
I made this syrup for the first time to use in a recipe called the Rhubarb Fizz, a sparkling wine cocktail created at Fitzbillies in Cambridge, England and included in a 2013 issue of Saveur magazine. Although I ended up paring down the syrup recipe when making our cocktail, I’m sharing the original from the magazine because it makes enough to use in multiple drinks. Thanks to its base of ginger beer, it lends a unique flavor that’s especially tasty in gin, vodka, and sparkling wine drinks. Find the instructions and recommended tools to make it at home in this post.
Syrup Ingredients
To make this simple syrup, you’ll need the following ingredients:
Rhubarb: This is cut into slices to add rhubarb flavor. I picked up ours from our local grocery store at the beginning of the season.
Ginger Beer: This is the liquid base of the syrup. In this case, it also adds ginger flavor. I recommend using Q Mixers Ginger Beer to most closely replicate this recipe’s taste, but other ginger beers may work if you can’t find that brand.
White Sugar: This is a sweetener. All simple syrups are essentially made with a sugar and a liquid and then dressed up with other ingredients. For this one, I used a generic white sugar from our local grocery store.
Cardamom Seeds: These add spice flavor for more complexity.
Vanilla Pod: This adds vanilla flavor.
How to Make This Syrup
When making syrups, I prefer to make most of ours using the sous vide method, but I made this one on the stovetop.
To make this syrup, you’ll need the following tools:
Saucepan: This is what the syrup ingredients are placed inside to cook.
Silicone Spatula: This is used to stir the syrup. I use OXO Good Grips Silicone Spatulas because their flexibility allows them to stir and wipe the syrups out of the pan more thoroughly than spoons.
Fine Mesh Strainer: This is used to remove solid ingredients from the syrup during the transfer process. I use the Barfly Stainless Steel Fine Mesh Strainer because its tightly woven mesh is excellent for removing small seeds and pieces of fruit.
Funnel: This is used to transfer the syrup from the bag to the storage containers without making a mess. I prefer to use a small silicone funnel because that type is flexible and easy to store.
Squeeze Bottle: This is used to store the syrup in the refrigerator for immediate use. I prefer OXO Good Grips Squeeze Bottles because they are high quality.
Storage Pouch with Pouring Spout: This is used to store extra syrup in the freezer for later use.
How to Store This Syrup
Once the syrup is made, it will need to be kept cool to preserve its freshness. Whether it will be stored in the refrigerator or the freezer affects the type of container I use, and I make the decision on where to store it based on when I expect to use some or all of the syrup in cocktails.
Refrigerator Storage: I will usually store our syrups in the refrigerator when I plan to use them in a cocktail either right away or within a few days. If that’s the case, I will store some in a condiment squeeze bottle so I can easily pour the syrup into a jigger when I make the drink. It’s rare that I need all sixteen ounces right away though, so I often keep some in the refrigerator and will transfer the rest of the syrup to a pouch so it can be frozen and used later.
Freezer Storage: I will usually store our syrups in the freezer when I don’t think I will use them in a cocktail within a week. If that’s the case, I store them in pouches with pouring spouts because those are made with a flexible material that won’t come open as the syrup expands during the freezing process. I will then thaw the pouches in a bowl of water when I want to use the syrup again.
Flavored syrups like this one should last one to two weeks in the refrigerator and can last up to six months if frozen. I recommend listing the date the syrup was made before storing it so you can keep track of when batches should be used or discarded.
Recipe
This recipe yields approximately sixteen ounces of syrup, which is enough for anywhere from fifteen to thirty-five cocktails depending on the amount needed for the drink.
Cut rhubarb stalks in half lengthwise and slice into ½-inch pieces.
Add rhubarb, ginger beer, and sugar to a saucepan.
Heat over low heat until rhubarb softens and liquid reduces by half.
Add cardamom seeds and vanilla pod.
Simmer for for 25-30 minutes.
Remove from heat and let cool for 5-10 minutes.
Strain syrup through a fine mesh filter 1-2 times and transfer to container.
Ingredients
Directions
Cut rhubarb stalks in half lengthwise and slice into ½-inch pieces.
Add rhubarb, ginger beer, and sugar to a saucepan.
Heat over low heat until rhubarb softens and liquid reduces by half.
Add cardamom seeds and vanilla pod.
Simmer for for 25-30 minutes.
Remove from heat and let cool for 5-10 minutes.
Strain syrup through a fine mesh filter 1-2 times and transfer to container.
Tools We Recommend
More Syrup Recipes
If you like this syrup, here are a few others we make and use in our cocktails that you may enjoy:
Cranberry Syrup: A sous vide syrup made with fresh cranberries, cane sugar, citric acid, and water
Gingerbread Syrup: A sous vide syrup made with gingerbread spice, honey, vanilla extract, white sugar, brown sugar, gum Arabic powder, and water
Blueberry Syrup: A sous vide syrup made with fresh blueberries, white sugar, gum Arabic powder, citric acid, and water
Apple Cinnamon Syrup: A sous vide syrup made with apple cider, cinnamon sticks, and white sugar
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