I shot this a couple of weeks in the past however after all forgot to add it right here. It’s rhubarb season right here, and after watching a couple of folks overthink rhubarb syrup I assumed I’d share how I do it at dwelling (and on the bar) – it’s insanely straightforward. Some ideas on rhubarb syrup.

I’ve by no means favored this methodology I see folks utilizing the place you cook dinner the rhubarb for a very long time on the stovetop, for a number of causes:

1. Rhubarb will get that actual stewed, vegetal taste once you cook dinner it over warmth. I prefer it in pies, the place you’re often combining it with the brightness of strawberries. However in cocktails I don’t really need an overcooked vegetable word in drinks I affiliate wiith springtime.
2. It takes a very long time and isn’t crucial if you’d like rhubarb taste in your cocktails.
3. The cleanup sucks.

So what I do is simply wash and rough-chop the rhubarb and measure the quantity. Then, I simply mix it with equal volumes of each scorching water and sugar. Throw all of it within the blender for a couple of seconds after which pressure out the solids. VOILA.

In order for you a very strongly-flavored rhubarb syrup (as we use on the bar in our Strawberry-Rhubarb Aperol Spritz on draft) then I recommend you juice your rhubarb in a masticating juicer after which use the Common Syrup Calculator to make an ideal 2:1 compound syrup. Are you not utilizing the syrup calculator but? Why not?!

Anyway right here’s the video under, give it a attempt someday and tell us what you assume!