A simple syrup is infused with fresh rhubarb so that it’s perfect to put on your next batch of homemade waffles.
Rhubarb doesn’t always have to be paired with strawberries. It can shine on it’s own too. Like in this rhubarb syrup I made for these waffles. And look pretty while it’s at it:
This syrup is super easy to make and has so much flavor. Rhubarb is so tart on it’s own than when you pair it with sugar you have the perfect sweet-tart balance. Oh it’s so good. Here is what your official taste tester had to say about this recipe.
Ingredients
What you are making here is a simple syrup that includes rhubarb. So all you are going to need is
- 3 cups rhubarb
- 2 cups water
- 2 cups sugar
You can get fresh rhubarb in season from around early spring to the start of summer. Rhubarb doesn’t like super hot weather so it will stop producing when the mercury rises. Frozen rhubarb in some stores year round. Not every store has it but you should be able to spot it somewhere. You can easily make this syrup with frozen rhubarb as the texture of the rhubarb is not important in this recipe so freezing rhubarb won’t effect it. You could freeze your own in season rhubarb and use it later for this recipe.
Equipment
In terms of the tools you will need I like a wide large pot. Like this one:
A wide pot will give you more surface area which will help with evaporation as you want a syrup not just sweet rhubarb water. A lid isn’t needed in this recipe, in fact you don’t want a lid on at all as you trying to reduce the liquid to the texture of a syrup.
You will need a spoon for stirring it and a way to strain the rhubarb out. I use a sieve for this.
You are just boiling the rhubarb in the sugar water until it has softened and the liquid has some texture to it. You should be thick enough to coat the back of a spoon.
Never walk away from the stove area when you are making this syrup as you don’t want to burn it.
How to Store the Syrup
What I have found to be the best containers for storing syrup is these glass containers with the plastic lids that you get from milk. Typically in stores you will pay a deposit for the containers so that you are motivated to return them. Or you could keep them yourself and never get your deposit back.
I found a bunch of these black raspberry milks at a store when we were camping in Ohio. They put them on clearance as they were near the sell by date and there was no charge for the deposit. Great deal and we enjoy the milk that night with dinner.
Once the milk was gone, we just cleaned it out and now we have something that is perfect for putting homemade syrup in.
What Else to Use this Syrup For?
Besides waffles of course you can also use it in on pancakes. We like to make our own homemade yogurt in the Instant Pot as it’s super cheap way to get a gallon of whole milk yogurt. I tried drizzling some of this into my bowl of yogurt one morning and it was amazing.
Rhubarb Syrup for Waffles
Ingredients
- 3 cups rhubarb
- 2 cups water
- 2 cups sugar
Instructions
- Roughly chop the rhubarb into chunks. Doesn't need to be perfect.
- Combine water, sugar, and the chopped rhubarb in a large wide pan. Stir to combine.
- Bring to a boil. Reduce to a gentle boil.
- Cook until the syrup has thicken enough to coat the back of a spoon.
- Strain out the rhubarb using a sieve. Allow syrup to cool and then pour it into what you want to store it in. Can be served warm or chilled.
More Waffles to Try
Here are some more different syrup recipes you can try out. Your waffles will thank you!
Blood Orange Syrup for Waffles
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