Today I am making something that is not usual for us to make at home. Simple syrup! And not just any simple syrup it’s Rhubarb Simple Syrup. I have plans to make a Spring White Wine Sangria for Easter Sunday brunch. This is going to be the perfect addition to make our party cocktail pop!
You won’t typically see a simple syrup up on the blog because the main ingredient tends to be white sugar. Eek!! We only have that in the craft studio and it’s strictly meant for crafts. For all the family and friends that come to visit and wake up craving coffee in the morning, I refuse to serve them their coffee with white sugar. Sorry, I’m not sorry.
What is your preferred natural sweetener? We offer a variety of different options at home: raw honey, coconut sugar, agave nectar, maple syrup, stevia—which we used in this recipe—but never ever white sugar. It might annoy them in the moment, I am sure. I just know for a fact that when they leave there is a possibility they will realize they don’t need sugar and there are actual substitutes that are good for you and are just as sweet.
For reasons such as that, there are recipes that I simply have not wanted to try and perfect when the main ingredient is sugar. This is a perfectly bittersweet Rhubarb Simple Syrup made with anything but sugar and you would never guess it if you tried. Trust me.
Sometimes Stevia can be versatile yet sometimes it can fail miserably. Not in this recipe. Stevia came through like a bandit in this Rhubarb Simple Syrup. The color is perfect. It’s just a bit tart and sweet enough to make you smile. You can replace your typical pancake and waffle syrup, which I hope is pure maple syrup, and top it off with your new homemade Rhubarb Simple Syrup. It’s the perfect mix-in for your morning coffee or your afternoon tea. It will also make nice for a drizzle over a Greek yogurt & granola parfait or maybe just dip your finger in it because it is that good. I would not limit this to our upcoming post of Spring White Wine Sangria. You can basically pour this onto anything you’d want to and don’t forget to tell me all about it, too.
XO
- 1 cup rhubarb, sliced
- ¼ cup stevia, divided
- 3 cups water
- Dash of sea salt
- Wash rhubarb stalks. Remove ends. Cut in slices. Toss them into a medium sized bowl. Sprinkle 2 tbsp stevia over them. Let them sit for 15 minutes.
- Spray pot with coconut oil. Turn up to medium-high heat. Throw in sweetened rhubarb. Cover with water. Boil for 10 minutes. Sprinkle with salt and stir. Whisk as the rhubarb disintegrates. Boil for 10 minutes. Top with 2 tbsp stevia. Boil for 10 minutes.
- Remove from heat.
- Strain the simple syrup using a mesh strainer. Make sure you get every last drop.
- Using a funnel, pour into a mason jar with a spout.
- Refrigerate.
- Lasts up to two weeks.
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