Pop Goes the Rhubarb

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Pop Goes the Rhubarb

We’re rather lucky here in Newfoundland.  We don’t get all of the same holidays as some of the other provinces, but in the summer, we get extra — especially if you live in St. John’s, where the first Wednesday in August is a municipal holiday.  Anyway, this year in particular we have lucked in.  Last Monday was our Discovery Day holiday, celebrating the arrival of Europeans on our rocky coast.  Today is the bank holiday for Canada Day, which was yesterday (or Memorial Day, as it is also known here).  And then next Monday is Orangemen’s Day.  So we get three long weekends and three four-day weeks in a row.  You really can’t beat that.

So why not celebrate this summer bounty with a refreshing beverage?

Pop Goes the Rhubarb

When my mother was here (and we were in Portland) she bought me some fresh rhubarb and was going to process it and make something out of it but she ran out of time.  It was starting to look a little woebegone after she left so I figured I should bite the bullet and git ‘er done. And yes, rhubarb can be woebegone. I swear.

Pop Goes the Rhubarb

This is a simple syrup made from rhubarb that you can add to any fizzy drink for a sweet and tart kick.  And by simple I mean it’s really freaking easy.

Start with some fresh rhubarb.  Wash it and dice it up.  You’ll need about 1 1/2 cups diced rhubarb for this one.

Pop Goes the Rhubarb

Grab a small saucepan and toss in 1/2 cup granulated sugar and 1/2 cup water.  I added in a teaspoon of vanilla as well.

Pop Goes the Rhubarb

Bring that to a boil, stirring constantly.

Pop Goes the Rhubarb

Chuck in the rhubarb and stir to coat before removing from the heat.

Pop Goes the Rhubarb

Cover the rhubarb and leave it to steep (like a tea!) for an hour.

Pop Goes the Rhubarb

Strain the steeped rhubarb over a cup or bowl.

Pop Goes the Rhubarb

I kept the steamed rhubarb for snacking.  Neither the Pie nor Gren were impressed with it, but that just means more for me.

Pop Goes the Rhubarb

Add 2 teaspoons lemon juice to the syrup and stir.

Pop Goes the Rhubarb

You can keep the syrup in the fridge for about a week, if you cover it.

Pop Goes the Rhubarb

Use about an ounce of the syrup in a small glass with ice, and add soda water or gingerale for a fruity fizz.  This makes about six drinks if you use small glasses, about three if you use big ones.

Pop Goes the Rhubarb

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

57 thoughts on “Pop Goes the Rhubarb”

  1. It was going so well…. then I saw the plastic lemon!!!! Get some real lemon in there and it’s a winner!!!! 😉

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  2. Rhubarb is just plain lovely. I made a strawberry rhubarb compote – uber typical rhubarb use – just the other day to put on pancakes but I’ve never tried a dink with it. Great idea! Thanks for sharing.
    http:dyefeltsool.com

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  3. Sounds great, will try that immediately.
    Don’t forget that Rhubarb contains poisonous oxalic acid. I think it is mostly destroyed when cooking it, thought. Theoretically, 1 kg of uncooked Rhubarb can kill… but who can eat 1kg of raw Rhubarb 🙂

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    1. Blech, and who would want to — it’s so sour! The leaves are also toxic, and you shouldn’t put them in your compost bin because they can poison the resulting soil — make sure to throw them in the garbage.

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  4. I miss the rhubarb that my Adopted Mom made every Summer from the farm we visited where she grew up. The current owners were pleased to have Betty visit just to pick through the rhubarb. At home it was transformed into pie, of course, but there was a place for rhubarb in just about everything she made – not just delicious jams and jellies. I’ll try some of this. Thanks!

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  5. Can you freeze the syrup? I’m thinking tart ice cubes in soda water… Thanks for sharing this recipe, I have a rhubarb forest in my back yard. We’re getting a little weary of strawberry/rhubarb pie and rhubarb/sour cream coffee cake.

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  6. Ah, rhubarb the lovely weed. He makes a rhubarb compote with sugar, water, rhubarb, grated ginger root, crushed fennel seeds and some honey.

    Discovery Day sounds more exciting….than Family Day in Alberta (Feb.) and also in Ontario.

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  7. I made rhubarb slush last night, this reminded me, I should have taken pictures, and posted the recipie, next time, for sure, I made a 1/2 batch, so I’ll be making it again soon, I’m sure, though this sounds just as delicious.

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  8. Rhubarb is one of the things I miss most about a “real” garden – there’s just no space for it on my little balcony. And it’s so hard to get in stores here (and now the season for it is over anyway).
    But one day, one day I will have my garden, and enormous rhubarb plants like my grandad had!

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  9. I’ve been so obssessed with rhubarb lately. I’ve made compote, curd, and ice cream and loved each one of them. This will be on my list of things to make this weekend.

    daisy

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  10. Woebegone! How is it that you lucky easterners get 3 long weekends in a row? On the west coast we are so slow to catch on. I’m going to try some of this rhubarb delight and pretend it’s the weekend anyhow.
    Cheers!
    irunibreathe.wordpress.com

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  11. My favorite fruit! Yet, I always live where it does not grow… Yet as a child, I would visit my grandmother in Canada and YUMMY!!! I can still taste that pie! 🙂

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