Homemade rhubarb syrup

Simple rhubarb syrup recipe to use on dessert or as a cocktail ingredient.

Course Drinks

Cuisine Scandinavian

Keyword fresh rhubarb, rhubarb syrup

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings portions

Calories 54kcal

Author Eva | Electric Blue Food

Ingredients

500 g rhubarb stalks, leaves removed
250 g sugar
1/2 lemon juiced
750 ml water

Metric - US Customary

Instructions

Clean the rhubarb stalks and trim the root end. Chop the rhubarb stalks into 1-2 cm thick slices. Add to a stainless steel or enameled cast iron pot (non-reactive cookware) and toss with sugar. Rest 30 minutes.
Add the water and lemon juice and place on medium heat. Bring to a boil then lower the heat and simmer for 15 minutes, until the rhubarb is soft and the water becomes light pink.
Strain the syrup through a fine mesh sieve and into a clean glass bottle or jar. Keep refrigerated.

Notes

The nutritional information provided is only meant as a guideline and takes into account only a small serving of syrup if enjoyed with water. If adding the rhubarb syrup to a different drink (like a cocktail) the final calorie count will be higher.

Nutrition