Rhubarb Syrup

Carolyn Haas


I needed 2 cups of rhubarb for a recipe and a friend gave me enough for 10 cups! Rhubarb syrup is an easy way to use and store this tart/sweet taste of spring. Plus it goes well in beverages... (This batch made about 1 1/4 cup of syrup.)


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5 Min
20 Min
Stove Top


How to Make Rhubarb Syrup


  1. Mix together the water, sugar and rhubarb (and optional vanilla bean) in a medium pot and place over medium heat until it boils. Reduce heat to a simmer and cook until the rhubarb has broken apart, about 15-20 min.
  2. Set aside to cool and then drain through a fine mesh strainer. Discard the solids and reserve the syrup. Can be refrigerated for a week.

Printable Recipe Card

About Rhubarb Syrup

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: American

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