Ingredients
Scale
- 4 cups fresh rhubarb stalks, chopped into ½-inch pieces (about 1¼ lbs / 560 grams, leaves removed)
- 2 cups water (475 ml)
- 1 cup sugar (200 grams)
- 1 tbsp fresh lemon juice (15 ml, optional)
Instructions
- In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water. Stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is dissolved.
- Reduce the heat to low and simmer gently for 20 to 25 minutes, or until the rhubarb has completely broken down and the mixture has thickened slightly.
- Remove the pan from the heat and let the mixture cool for 10 to 15 minutes. Stir in the fresh lemon juice, if using.
- Strain the mixture through a fine-mesh sieve into a clean glass jar or container, pressing down gently on the solids with the back of a spoon to extract as much liquid as possible.
- Let the finished syrup cool completely before sealing the container and storing it in the refrigerator.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Fresh rhubarb can be substituted with frozen rhubarb if fresh is not available.
This syrup can be used to flavor cocktails, desserts, or even pancakes.
If you prefer a sweeter syrup, adjust the amount of sugar to your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Drinks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg