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A wooden table with a glass bottle of rhubarb simple syrup.
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Rhubarb Syrup

Rhubarb syrup is the perfect balance of tart and sweet. It's simple to make and adds a tasty seasonal twist to your drinks and desserts.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Condiments
Cuisine: American
Servings: 10
Calories: 85kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $7

Equipment

  • Pot
  • Fine Mesh Strainer

Ingredients

  • 3 cups chopped rhubarb 300g, approx 3 stalks
  • 1 cup granulated sugar 200g
  • 1 cup water 235ml

Instructions

  • Wash the rhubarb and cut into chunks.
  • Add the rhubarb, sugar and water to a small pot and place over a medium/low heat. Bring nearly to the boil, then reduce the heat and simmer for 20 minutes.
  • Allow the rhubarb syrup to cool slightly, then strain through a fine mesh strainer over a bowl.
  • Tip: Save the rhubarb solids - they’re like a sweet compote and great on yogurt or ice cream.
  • Pour the simple syrup into a bottle or jar and store in the fridge for up to 2 weeks.

Nutrition

Calories: 85kcal | Carbohydrates: 22g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 106mg | Fiber: 1g | Sugar: 20g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 0.1mg