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Rhubarb Syrup

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 1 cup


  • 4 cups chopped rhubarb about 4-5 medium stems
  • 2 strips lemon zest
  • 1 cup sugar
  • 1 cup water


  • Chop the rhubarb into roughly 1/2 in pieces and combine the rhubarb, sugar, zest and water in a heavy-bottomed sauce pan and bring to a boil. Lower the heat to a simmer and cook very gently for 20 minutes, stirring occasionally, until the fruit is soft.
  • Set a fine-meshed strainer (or a coarse strainer lined with cheesecloth)over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Stir the solids around a little but don’t press down (so the syrup doesn’t get cloudy).
  • Carefully pour the syrup into a clean bottle, cover and refrigerate. It should keep for a few weeks.
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