Recipe By France C
Published Jun 11th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 3 cups Calories 68.8

The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.

Recipe Ingredients

  • 4 cups chopped rhubarb
  • 2 cups water
  • 2 cups white sugar, or as needed

Cooking Directions

  1. 1 Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
  2. 2 Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
  3. 3 Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

Nutrition Facts

  • Calories 68.8
  • Carbohydrate 17.6 g
  • Fiber 0.4 g
  • Protein 0.2 g
  • Sodium 1.4 mg
  • Sugar 16.9 g

Chef's Notes

Four cups of chopped rhubarb is about 5 to 6 thin stalks; If you like things a little less sweet like I do, use 1 1/2 cups of sugar instead of 2; Instead of discarding the pulp, I like to sweeten it with a bit of sugar and eat it on top of yogurt or oatmeal.


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