Rhubarb simple syrup

I can’t help being seduced by rhubarb. Every time. Any time.

It’s the colour. A beautiful strip of neon pink coming to brighten up my day, and my kitchen.

But, despite how beautiful it is, I sometimes struggle with the bitterness – which is why I’m so pleased to present to you this lovely, sweet, rhubarb syrup.

This syrup is so multi-talented. Mix it with lemonade or tonic for a picnic when the sun comes out, drizzle it over ice cream, or add a twist to cocktails – the world is your rhubarb oyster.


What you need:

  • 200g sugar
  • 200g rhubarb, cut into small pieces
  • 250ml water
  • 2 tsp vanilla extract

It couldn’t be easier:

  • Put the sugar, rhubarb, vanilla and water into a saucepan on a high heat and bring to the boil
  • Once it’s boiled lower the heat and simmer for 25 minutes. Check occasionally to make sure it’s not drying out – it should reduce down a little, but it shouldn’t become thick like a jam!
  • Strain through a sieve and decant into a mason jar or a bottle.
  • Keep in the fridge and enjoy!

2 Comments Add yours

  1. Babette says:

    Thanks for sharing this! Looks very interesting indeed…

    Liked by 1 person

    1. Thank you! Let me know if you give it a go! x

      Liked by 1 person

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