Oxbow Farm & Conservation Center

Rhubarb-tall

Vanilla Rhubarb Syrup

From my kitchen, inspired by a recipe in the New York Times Style Magazine

I have made this at home a few times this summer and it is great in water, wine spritzers, a cocktail, or on a cold day as a tea. A new favorite cocktail I make with this is a Rhubarb Negroni, see below. The left over pulp is wonderful spread on toast, stirred into yogurt or served over ice cream.


  • 1 lb rhubarb stalks
  • 1/2 vanilla pod, split lenghtwise
  • 2 T sugar (optional)
  • 2-3 C water

  • Wash the rhubarb in cold water, trim the ends, and cut into 1/2-inch pieces there’s no need to peel them or worry about the fibers, as these simply melt down). Place the rhubarb, vanilla bean and sugar (if using) in a 6 to 8-quart pot and add cold water to cover. Bring to a boil, immediately reduce the heat to a low simmer, and cover, stirring occasionally. When all the chunks have broken down into a uniform soup, 20 minutes or so, remove it from the heat. Uncover and allow to cool. When cool enough to handle, ladle into a fine-mesh strainer over a collecting bowl, push the pulp with a wooden spoon to encourage all the liquid out. Once it’s drained, put the pulp and the syrup into separate containers and refrigerate immediately, will keep for 1-2 weeks refrigerated. Or freeze the syrup in ice cube trays for a special treat in sparkling water.

     

     

  • RHUBARB NEGRONI
    From my bar

    • 1 ½ oz Gin (I really like Voyager from Woodinville)
    • 1 ½ oz Sweet Vermouth
    • 1 ½ oz Campari
    • 1 ½ oz Vanilla Rhubarb Syrup

    Stir in an iced mixing glass. Strain into a cocktail glass.