A glass of ice water with rhubarb and redcurrant syrup is a perfect drink for a warm summer day. Both rhubarb and redcurrant are known for their tartness, that together with sugar creates a refreshing syrup to use to flavour your drinking water.
This rhubarb and redcurrant syrup embraces 2 distinctive fruits available during the summer. Rhubarb (that is actually a vegetable) is harvested in late spring-early summer. Redcurrant season is around mid-late summer. While the 2 may not overlap where you live, you can always store some in the freezer for later use. So you can take advantage of this glorious combination at any time.
For example, I made the latest batch of this syrup when my neighbour generously gave me a share of her plentiful rhubarb harvest. Redcurrant is not in season yet, but I still had some frozen berries from last year in the freezer. At the same time I have saved some chopped rhubarb in the freezer for later. Redcurrant time is just round the corner.
Rhubarb and redcurrant syrup ingredients
- Rhubarb stalks, leaves removed (they’re poisonous so no leaves)
Step by step instructions
- Clean the rhubarb and chop it into 1-2 cm slices.
- Add the chopped rhubarb, redcurrants and sugar to a pot. Toss to combine and let sit for 30 minutes. Since we are using acidic ingredients, it is recommended to use a stainless steel or enameled pot – more info on reactive and non-reactive cookware here.
- Add the water and lemon juice and bring to a boil. When it boils, lower the temperature and simmer for 15 minutes. Remove from the heat and pour the mixture through a fine mesh sieve to retain cooked fruit bits. Transfer the syrup to a clean bottle and store refrigerated for up to a month.
How to use rhubarb redcurrant syrup
To make a refreshing drink, you can dilute this rhubarb and redcurrant syrup with water. A 1:4 proportion is in general a good guideline – one part syrup and 4 parts water. But you can add more or less water according to your preference.
If you prefer to use this for a hot drink, this fruit syrup is a great addition to black tea. It will supply the tea with its fruity flavour while also adding sweetness. For best results choose a plain black tea so the rhubarb and red currant flavour will be in the spotlight.
This red currant syrup is a delicious addition to cocktails, too! Try adding some to gin and tonic to enhance the bouquet of that aromatic cocktail. Alternatively, you can add a splash of this syrup to your favourite sparkling wine for a fun brunch drink option.
How to store
Store your rhubarb and redcurrant syrup in clean glass bottles or jars for 3-4 weeks in the fridge. If you wish to store your syrup at room temperature you need to sterilize the jars first. Sterilized it will keep up to a year, make sure to store it away from direct sunlight and in a cool place.
If you don’t feel like going through the hassle of sterilizing jars – it’s summer, it’s hot, I hear you – you can also freeze the syrup! You may prefer a plastic bottle for the freezer, and make sure not to fill it to the brim but leave some room to expand. Divide it into small bottles and thaw one at a time for easier use.
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Don’t forget to pin this recipe for later and if you made it hit me up with a comment and let me know your feedback! Thank you!
Rhubarb and redcurrant syrup
- 250 g rhubarb
- 250 g redcurrant
- 250 g sugar
- 1/2 lemon juiced
- 750 ml water
- Clean the rhubarb and chop it into 1-2 cm slices. Add the chopped rhubarb, redcurrants and sugar to a stainless steel or enameled pot. Toss to combine and let sit for 30 minutes.
- Add the water and lemon juice and bring to a boil. When it boils, lower the temperature and simmer for 15 minutes.
- Remove from the heat and pour the mixture through a fine mesh sieve into a clean bottle or jar. Discard cooked fruit bits.