This sweet and tart Rhubarb Syrup is easy to make and perfect for use in cocktails, mocktails, sodas and sweets!
- 454 grams (1 pound or about 6 – 8 thin stalks) fresh rhubarb, washed, medium diced
- 473 milliliters (2 Cups) water
- 200 grams (1 Cup) granulated sugar
- Gather, measure and prepare the ingredients as listed.
- Add the diced rhubarb and water to a medium sauce pot. Set the pot over high heat and bring to a boil. Once boiling, reduce to simmer.
- Simmer the rhubarb and water until the liquid has reduced by half, about twenty minutes. (See Note: a) The rhubarb should be soft and have lost it’s red coloring.
- Reserve the liquid in the saucepan by straining the rhubarb and liquid through a fine mesh strainer lined with a cheesecloth. With the back of a spoon, gently press on the rhubarb to expel as much liquid as possible. Discard the rhubarb.
- While still warm, add the sugar to the rhubarb liquid and stir to dissolve.
- Allow the Rhubarb Syrup to cool before using. Rhubarb Syrup can be made ahead of time and kept in the refrigerator for 7 – 10 days.
a. For an even thicker syrup that is suitable for serving with pancakes or waffles, further reduce the liquid to about 79 milliliters (1/3 Cup) before proceeding.
- Category: Syrup, Cordials
- Method: Stovetop
- Cuisine: American
Keywords: Rhubarb Syrup, Rhubarb Cocktail Syrup