April 22, 2014

As promised more rhubarb recipes. My favorite is my mums rhubarb compote. But since I started my obsession with making syrups out of literally everything I had to try a rhubarb syrup. I was surprised by the taste. But not a bad surprise at all. 


  • 1 cup water
  • 2 cups sugar
  • 2 lemons
  • 4 cups chopped fresh rhubarb

_ heat sugar and water in a saucepan

_ add lemon juice

_ skin rhubarb – cut into small pieces

_ add rhubarb to the saucepan

_ cook until rhubarb is soft

_ strain into sterile bottles

[a fine meshed sieve should do the trick – if you want it clear use a coffee filter or a cheese cloth]

You can store the syrup in the fridge for up to a month. 


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