Rhubarb Syrup
A vibrant rhubarb syrup infused with raspberry jello, perfect for pancakes, ice cream toppings, or refreshing beverages, appealing to those who love fruity, tangy flavors.
Ingredients
Instructions
- Cut the rhubarb into pieces.
- Cover the rhubarb with water.
- Cook until the rhubarb is tender.
- Strain the mixture and save the juice.
- Combine the rhubarb juice, water, and pectin.
- Bring to a boil and cook for 1 minute. Remove from heat.
- Add the 3-ounce package of raspberry jello to the hot mixture.
- Stir well to dissolve the jello.
- Pour the hot syrup into sterilized jars to seal.
Tips & Substitutions
To enhance the flavor of your rhubarb syrup, consider adding a splash of lemon juice or zest while cooking. If you don’t have raspberry jello, any fruit-flavored gelatin can work as a substitute. For a more natural sweetener, try using honey or agave syrup instead, adjusting the quantity to taste. Ensure your jars are properly sterilized to prolong shelf life.
Serving Suggestions
This rhubarb syrup is delicious drizzled over pancakes or waffles and pairs beautifully with Applesauce Lemon Salad. You can also mix it into cocktails or sparkling water for a refreshing drink. For a delightful dessert, use it as a topping for ice cream or yogurt.
Storage & Reheating
Store the rhubarb syrup in airtight sterilized jars in the refrigerator for up to a month. For longer storage, consider freezing the syrup in ice cube trays and transferring the cubes to a freezer bag. To use, simply thaw the cubes in the fridge or microwave for a few seconds until pourable.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Syrup contains roughly 35 calories, with 7g carbohydrates. It is an excellent source of dietary fiber (24% of the Daily Value). It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rhubarb instead of juice?
Yes, you can make your own rhubarb juice by simmering fresh rhubarb pieces in water until tender, then straining. This will yield a fresh and vibrant juice for your syrup, allowing you to control the sweetness.
How long does the syrup last?
When stored in the refrigerator, the rhubarb syrup can last up to a month. If you want to keep it longer, freezing is a great option. Just remember to leave some space in the container for expansion when freezing.
Can I adjust the sweetness of the syrup?
Absolutely! You can adjust the sweetness by adding more or less sugar or sweetener based on your preference. Taste the syrup after adding the jello, and if desired, add more sweetener gradually until you reach your desired flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).