Oma's Rhubarb Syrup Recipe (German Rhabarbersirup)

Method5 steps · about 30 min

1. 1

   Step 1: Combine the chopped rhubarb stalks (About 900 g), water (480 ml) and sugar (400 g) in a deep saucepan and bring to a boil. Lower to a simmer and stir occasionally for about 20 minutes, until the rhubarb is soft and the liquid begins to thicken.

   Soften rhubarb and begin thickening syrup · 20 minUses About 900 g chopped rhubarb stalks (8 cups) · 480 ml water (2 cups) · 400 g white sugar (2 cups)

2. 2

   Step 2: Set a strainer lined with cheesecloth, or a fine mesh sieve over a large bowl. Carefully pour the rhubarb from the pot through the strainer to strain the liquid syrup into the bowl.

   Uses Cooked rhubarb-sugar mixture

3. 3

   Step 3: Allow the cooked pulp to cool enough to handle, then gently squeeze the cheesecloth to collect the remaining syrup into the bowl. Keep the soft cooked pulp as rhubarb butter; it contains no dairy butter.

   Uses Drained rhubarb pulp in cloth · Strained rhubarb syrup in bowl

4. 4

   Step 4: Pour the syrup into a clean jar or bottle and put the pulp butter in a separate clean airtight container. Cool and refrigerate both. This is a refrigerator preparation.

   Uses Collected rhubarb syrup · Soft cooked rhubarb pulp butter

5. 5

   Step 5: Use the syrup to flavour sparkling water or drizzle over a separately prepared dessert. Spread the pulp butter on bread or another accompaniment if desired.

   Uses Prepared rhubarb syrup · Prepared rhubarb pulp butter