This Rhubarb Blueberry Syrup was a last minute inspiration on one of my “what to make in the kitchen days” and I’m so glad it was to create this wonderful, fresh syrup from our alien rhubarb plant we have in our yard. Rhubarb is so crisp, and has a very tart flavor that once it’s sweetened up, it’s amazing! Oh, and I’m also a big fan of doing what we call the rhubarb pucker (eating it raw with just a tough of salt)!
As a gift my father in law gave us a cutting for the yard nine years ago when we bought our home. This cutting came from his mother’s house, who received hers from her mother, so I would guess you could call it a family tradition to give a rhubarb plant once you have a place to grow it. The original plant dates back over one hundred years ago! Wow, to think I can go out into my yard and pick something, that is more than three generations old. It’s mind boggling! I feel honored to have been given this rhubarb cutting, and just as amazed that I haven’t killed it off yet!
With Rhubarb season in full bloom I’ve used most of the plant in all kinds of recipes, pancakes, muffins, breads, and this wonderful Rhubarb Blueberry Syrup I created. Every ingredient in this recipe (except for the sugar) comes from our local area! There’s not too many times that happens – though I do try to buy and use locally whenever possible! The rhubarb is from my yard, the blueberries are from a friend who grows them each year (I was lucky enough to still have a couple quarts in my freezer from last year’s harvest), and the raw honey came from just down the road where I live!
Rhubarb Blueberry Syrup will give those pancakes, biscuits, and refreshing drinks an added sweetness that everyone will be raving about! You can add this syrup to just about anything!
- 8 cups – Rhubarb – peeled and chopped
- 1 cup – Blueberries*
- ½ cup – Raw Honey**
- ¼ cup - Water
- 1 cup – Sugar
- In large stock pot, combine rhubarb, blueberries, honey, sugar, and water. Bring to a boil. Once boiling turn down to medium low and allow this to simmer for about 30 minutes.
- Pour mixture through cheese cloth and metal strainer into a large glass or stainless steel bowl. Allow mixture to set and drain for about 15 minutes until cool.
- Press mixture with large spoon to drain out as much of the liquid as possible. Throw out strained rhubarb and pour syrup into jars. You can heat seal to preserve on a shelf or store in refrigerator.
- It doesn’t last long around here for heat sealing, so I store mine in the refrigerator.
*if you don’t have fresh, frozen will work just fine. **I love to by local. It’s the best tasting and it helps to support your local vendors. Time stated does not included cooling and jarring time.
On your first taste of this Rhubarb Blueberry Syrup you will get that sweetness from the honey and blueberries, combined with the tartness of the rhubarb that will be tantalizing to your taste-buds. This syrup can be used on almost anything that you want to add an extra zing to! I’ve also incorporated this syrup into some tasty refreshing drinks that are sure to cool you on those hot summer days. You can’t go wrong using this Rhubarb Blueberry Syrup in any recipe that requires a little bit of something special.
Now that I’ve harvested our alien rhubarb plant, I can’t wait to share some more tasty creations with you.
From my kitchen to yours,