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Rhubarb Syrup Recipe

Rhubarb Syrup
Difficulty: Easy | Total Time: | Makes: 1 1/2 cups

This is merely a flavored simple syrup. Use it to spruce up everything from cocktails, punch, and iced tea to fruit salad or plain yogurt.

INGREDIENTS
  • 5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
  • 1 cup granulated sugar
  • 1 1/4 cups water
INSTRUCTIONS
  1. Combine all of the ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes.
  2. Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, then transfer it to a resealable container and store in the refrigerator for up to 3 weeks.
    Write a review | 6 Reviews
  • Rhubarb Syrup Recipe
    4

    I've done a similar one - with 2 cups chopped rhubarb, 1 cup water & 1 cup sugar. It makes both a delicious syrup and a great not-too-sweet rhubarb mash that I've been eating with Greek yoghurt and granola. I used the syrup to make a rhubarb-limede on Mother's Day - beautiful color and just the right sweet tart flavor.

  • This is good. I might cut back a bit on the sugar though; it's pretty sweet.

  • I used the leftover rhubarb mush as a substitution for heavy cream in the "Tasty Blueberry Muffins" recipe on this site. They turned out fantastic! My directions for that are in the comments of that recipe.

  • Wow. This sounds great. I also love the idea of using everything for syrup and for preserves. I mean why let those tasty rhubarby bits go to waste?

  • To be clear: instead of discarding the rhubarb solids, I kept them and mixed them in with a little marmalade. I don't even think that it was necessary to mix it in with the marmalade...it was delicious all on its own.

  • I made this, and let it cook probably a little longer than suggested. I caught it before it burned, and ended up with about 3/4 of a cup of syrup after I strained out the "rhubarb solids"...but instead of discarding it, I tasted it and discovered that it was delicious and beautiful, a bright fuscia color. I mixed it in with about 2 tablespoons of orange marmalade I had on hand (I was just looking for something to put it in and found that) and have had it with my morning toast for the last couple of mornings. Delicious. I plan on making a larger batch next time.

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