➤ by Lydia Fulson
Here's a rhubarb recipe that's surely unique. The best part? You get two in one with this recipe. Syrup and butter. Both equally as lecker as the other. Never heard of them, or have no clue where to start, or even how to serve or use them???
You'll find it all here! Don't worry, Oma never lets you go into a recipe without handy hints and spreading some of her Oma kitchen knowledge to you!
This recipe is a wonderful way to bring a new variety of unique flavor and gorgeous color to the table.
Making rhubarb syrup has never been so easy, or so tasty. Follow this recipe along with its hints and tricks to make this delicious summertime treat.
Wait until you hear the best part. It is made using only THREE ingredients! It's as simple as that.
Oma made this using freshly chopped rhubarb from her garden. Of course, she had me try some of her homemade syrup and butter, and I ate SO much of it. The butter, I tried on a few different things to give you all some ideas.
First I tried it on these spectacular salted caramel cookie crisps. The salty flavor with the sweet and sour taste of the rhubarb was the perfect pair.
Then... I know it sounds odd, but next, I tried this on a slice of watermelon. Oma, Opa, and I were having a Kaffeeklastch coffee break and Oma cut us up a crisp watermelon to enjoy with our tea. I spread some on my slice and it was so dreamy! It was my favorite combination yet.
When trying the syrup itself, I loved it on its own. But I can see how adding ginger ale would make a refreshingly lovely sparkling treat as well.
To try with the Syrup:
Make some sweet drinks!
To try with Rhubarb butter:
The tough thing about making rhubarb recipes are that rhubarb doesn't grow year-round. So the best time to make it is, well, during rhubarb season. You can get the best of your homemade or market-bought rhubarb from mid-spring to mid-summer.
There are a few ways to know when your rhubarb is ready for picking, but the best way to tell, is by the length of the rhubarb stalks. The stalks should be around 12 inches long. The amount of stalks is important as well. Ten is the usual amount when ready for picking.
But don't forget the rule of thumb for eating homegrown rhubarb. DO NOT eat rhubarb leaves! They can be toxic to humans. So it's best to leave them out of your favorite homemade rhubarb recipes. No one wants a chewy leaf in their strawberry rhubarb crisp!
While fresh rhubarb is preferred for rhubarb syrup, and it is difficult to find during the winter months, it isn't impossible. It just won't be as fresh as you'd like it to be. That's why rhubarb syrup is best as a spring and summer treat.
Is it really all that easy to make? Absolutely. Here's all it takes.
Simply add your chopped rhubarb and other two ingredients into a big pot, simmering and stirring until your mixture goes from this..
To this! The process to get to this really doesn't take long at all. Next up is the fun part of butter and syrup making.
Draining all the yummy goodness.
Using a cheesecloth over a fine mesh strainer and bowl, pour the mixture into the cloth. This is how you separate the liquid syrup from the butter. The syrup will fall through the cloth into the bowl below.
Now, you can lift up your cheesecloth containing the rhubarb, and slowly squeeze to get any remaining juice out of there and into the bowl of goodness below.
From here, take the rhubarb from the cheesecloth and put it in its own bowl for use. Take the liquid syrup that was drained and put it in a jar or bottle and admire your beautifully yummy creation. Then of course, try them both!
Maybe this rhubarb syrup recipe looks somewhat similar to something you've seen on here before. Well, you're kind of right! There is another lecker dessert made with the lovely rhubarb. Rhubarb pudding is the name!
Rhubarb pudding is made very similarly to rhubarb syrup, but as you can see, it's served a little differently, and has a few other key ingredients.
Rhubarb pudding, syrup and butter are all great spring/ summer treats. Especially if you're looking for something new to serve your guests. When Oma first had me try these, I was in awe.
Once I had that rhubarb butter on watermelon, I've craved it again ever since. I just might have to whip some together soon! Yep, I can whip it together super quick because it takes no time at all and simple ingredients. Now that's wunderbar!
Alright, let's dive into how to make your very own delicious syrup.
* * * * *