Description

A vibrant, tart-sweet rhubarb syrup made with fresh rhubarb, sugar, and water, perfect for cocktails, drizzling over pancakes, or glazing desserts. Infuse with cinnamon, vanilla, or citrus for added depth.

Ingredients

Scale

4 cups chopped fresh rhubarb (or thawed frozen rhubarb)
2 cups water
2 cups granulated sugar
1 cinnamon stick (optional)
1 vanilla bean or 1 tsp vanilla extract (optional)
1 inch fresh ginger slice (optional)
Citrus peel (lemon, lime, or orange, optional)
Fresh mint leaves (optional)

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Instructions

Wash and chop rhubarb into small pieces, discarding leaves.
Combine rhubarb and water in a saucepan; bring to a boil, then simmer for 20–25 minutes until rhubarb is soft.
Strain the mixture through a fine mesh strainer without pressing the fruit to keep syrup clear.
Return strained liquid to saucepan; stir in sugar and bring to a boil again.
Cook for 5 minutes until sugar dissolves completely.
Remove from heat and add optional flavorings (cinnamon stick, vanilla, ginger, citrus peel, mint leaves).
Let steep as syrup cool for 10–30 minutes depending on desired flavor intensity.
Remove flavorings; cool syrup completely.
Transfer to an airtight container and refrigerate up to 1 week or freeze up to 3 months.

Notes

Use deep red rhubarb stalks for best color. Avoid pressing rhubarb when straining to keep syrup clear. Adjust sugar to taste for desired sweetness. Add flavorings after boiling to preserve aroma. Cool completely before storing.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Condiment
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 2 tbsp
Calories: 100
Sugar: 25g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg