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–+ servings

Rhubarb Syrup Peppercorn

A tangy and slightly spicy syrup made from fresh rhubarb and peppercorns, perfect for cocktails or drizzling over desserts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Condiment, syrup
Cuisine: American
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Rhubarb Base
  • 2 cups fresh rhubarb, chopped
  • 1 cup granulated sugar
  • 1 cup water
  • 1 teaspoon black peppercorns lightly crushed

Method
 

Prepare the Syrup
  1. In a saucepan, combine the chopped rhubarb, sugar, water, and crushed black peppercorns.
  2. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves.
  3. Reduce the heat and let it simmer for about 20-30 minutes, or until the rhubarb is soft and the mixture has thickened.
  4. Remove from heat and let it cool slightly.
  5. Strain the syrup through a fine-mesh strainer into a clean bottle or jar, discarding the solids.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 13gSugar: 12gVitamin C: 1mg

Notes

This syrup can be stored in the refrigerator for up to 2 weeks. Use it in cocktails, over pancakes, or as a drizzle for desserts.

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