Red Wine Rhubarb Syrup

A tasty red wine and rhubarb syrup for pouring on ice cream or waffles or to use in drinks. And some crystallized rhubarb for good measure.

With spring nearly ending I was intent on making a rhubarb syrup to share. But I wanted something different than my typical fruit and spices or herbs. Well I did just pick up a wine club shipment. And who doesn’t like a red wine reduction? I suggest a fruity red for this rather than something dry. I used one of our California fruit bomb cabernets.

And because I had a bit of extra rhubarb, I made some crystallized rhubarb to top the ice cream I was going to pour the syrup on. I used the recipe from James Beard Foundation, though there were some other interesting ones, just more fussy. I adapted them a bit, not cooking them completely dry and dousing in sugar.

Definitely save the extras from making the syrup – the rhubarb red wine pulp makes a great jam and the syrup from the candied rhubarb is great in drinks.

Print Pin

Red Wine Rhubarb Syrup

Candied rhubarb adapted from James Beard Foundation

Servings 1 cup

Ingredients

• 2 c/475ml red wine
• 2 c/250g thinly sliced rhubarb
• 1 c/200g granulated sugar

Candied rhubarb

• 1 lg stalk/200g rhubarb
• 1 c/200g sugar
• ½ c/120ml water

Instructions

• Combine ingredients in a medium sauce pan. Heat over low for 45 min – 1 hour not quite simmering.
• Strain liquid from rhubarb. Squeeze or press to extract all liquid. Keep rhubarb pulp to use as a jam.
• Reheat syrup at a simmer on med-low for 10-15 minutes until slightly reduced and at desired consistency.
• Store in a closed container in the fridge for up to 2 weeks.

For candied rhubarb:

• Preheat oven to 225F.
• Thinly slice rhubarb across the grain (1/8” slices or leson a diagonal.
• Bring ¾ c sugar and water to boil in saucepan. Boil for 30 seconds and then remove from heat.
• Add rhubarb and stir gently to ensure all slices are submerged. Allow to sit for 15-20 minutes.
• Drain rhubarb slices (but keep the syruand spread out on a parchment lined baking sheet.
• Dry in oven for 30-40 minutes, until slightly tacky to the touch. Remove from oven and allow to cool.
• Once cool toss slices in remaining sugar and store in an airtight container.