Like so many other new homeowners, we were pleasantly surprised to find our new property had a robust Rhubarb plant. This year we decided we would learn how to harvest our rhubarb, how long the harvesting season is, as well as a few creative recipes (let’s be real… cocktails… we wanted cocktails!).
Harvesting Rhubarb
It is best to Harvest the stalks when they are 12 to 18 inches long. Usually, after 3 years, the harvest period runs 8 to 10 weeks long. If the stalks become thin, stop harvesting; this means the plant’s food reserves are low. Grab the base of the stalk and pull it away from the plant with a gentle twist.
How to Make Rhubarb Simple Syrup
Ingredients
- 8 cups of chopped rhubarb
- 2 cup of water
- Sugar as needed (roughly 1-2 cups)
yield = roughly 16oz
- Combine rhubarb and water, bring to a boil. Reduce heat allowing rhubarb to simmer gently for about 20 minutes. Stirring occasionally, until the fruit is soft.
- Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more liquid.
- Now we will add 1 cup of sugar for every cup of rhubarb liquid.
- Dissolve sugar into the rhubarb liquid with a whisk (see photo below).
- Pour the syrup into a clean bottle or canning jar and refrigerate.
- Not sure what to do with your leftover rhubarb? Save it! It should be good for roughly a week if refrigerated. Goes well over ice cream, yogurt, or even on toast!
In the meantime, enjoy your rhubarb simple syrup in the following:
- Vodka Soda with Rhubarb Simple Syrup
- Rhubarb Basil Lemon Drop
- Rhubarb Bellinis
- Rhubarb Gimlet (simple syrup, vodka, and ice… keep it simple)
- Drizzle over ice cream or yogurt
Thank you for reading! If you found this of value, please consider leaving us a comment and/or donating. How have you been using your rhubarb simple syrup? Take any pictures? Tag us on instagram @two_of_a_tribe!
Left Over Rhubarb: What Do To Do?
Y’all… Take your left over rhubarb mush (let’s be real – that’s what it is!), and put it over vanilla yogurt. We rock nonfat in our household, but greek, regular, whatever floats your boat! Just try it!
