It’s rhubarb season!
I love rhubarb, and it’s basically a weed, which can make it pretty easy to get your hands on some.
I’ve got a friend with an oversized patch in the backyard that I’ve been told I’m welcome to raid at any time. I’ve got two batches already, and hope to get at least a couple more before the month is through.
Rhubarb also freezes really well. Just chop it, freeze in a single layer on a cookie sheet and then bag it. My favourite rhubarb recipe is actually my mom’s rhubarb pie, but I’ll leave the pies in her capable hands. This super versatile syrup/jam recipe is where most my rhubarb stash will be going this year.
All you do is simmer chopped rhubarb, water and sugar until it breaks down. Then strain and you’re left with a beautiful bright pink syrup and a lovely rough jam. Two products for the price of one, plus no waste!
The syrup has been wonderful in drinks, and I’ve used the jam on toast, to top granola/oatmeal and in coffee cake. Enjoy!
Rhubarb Simple Syrup + Jam
- Fine mesh strainer or cheesecloth
- 4 cups rhubarb (fresh or frozen) chopped
- 1 cup sugar
- 1 cup water
- Add all ingredients to a pot and bring to a boil.
- Simmer for 15-20 minutes until rhubarb has broken down.
- Strain to collect syrup, pressing the rhubarb to extract as much liquid as possible.