Rhubarb Syrup


4 cups rhubarb, washed and cut into 1/2-inch chunks
2 cup granulated sugar
2 cups water
Combine all ingredients in a heavy bottomed saucepan and stir. Place over high heat and bring to a boil. Once mixture boils, reduce heat to low and simmer until rhubarb is falling apart and color has bled into the syrup, about 20 to 25 minutes.
Remove from heat and, using a fine mesh strainer, strain rhubarb solids (this makes a nice “jam”). Let syrup cool to room temperature, then transfer to a resealable container and store in the refrigerator


Make sure you clean all the green leaves off! And wash really well.





I don’t have a fancy mesh strainer, so I used cheesecloth.

Also the “jam” or the leftover mush that once was rhubarb is really good, a little ugly, but still yummy. It can live in your frig for about a week. But you’ll probably use it all on toast by then.

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