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Rhubarb Simple Syrup


This rhubarb simple syrup is great when mixed into mocktails or cocktails, but it can also lend a unique flavor to sparkling water or juice. When reduced to a thicker syrup it can be served over spring fruit salads, yogurt, pancakes, waffles, oatmeal or ice cream. The syrup should last for several weeks in the refrigerator.

2 pounds rhubarb, ends removed and discarded and stalks chopped
4 cups water
1 ¾ cups sugar


  1. Place the chopped rhubarb in a medium saucepan. Cover with water and bring to a boil. Reduce to a medium simmer and let the rhubarb cook for about 20 minutes. Skim any foam that rises to the top.
  2. After about 20 minutes, remove from heat. Strain the rhubarb liquid through a fine mesh strainer into another clean pot, separating the rhubarb from the liquid.
  3. Once the rhubarb liquid has been strained, discard the rhubarb. Add 1 ¾ cups of sugar to the rhubarb liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.
  4. Remove from the heat and allow to cool completely. Pour into a glass container, seal and refrigerate.

Note: To make a thicker syrup for use on pancakes or waffles, simmer it for several minutes longer until the liquid reduces and gets thicker.