Ruby Rhubarb Syrup

Name: Ruby Rhubarb Syrup
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 5 cups or 40 (2 tablespoon) servings
Ingredients: 6 cups chopped fresh or frozen rhubarb - look for red/pink rhubarb for the prettiest color!; 1½ cups water; 3 cups sugar; ½ cup fresh squeezed lemon juice

User Reviews

4.6

39 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings
5 cups or 40 (2 tablespoon) servings
Calories
126 kcal
Course
Condiments
Cuisine
American

Ruby Rhubarb Syrup

Iris Warren

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With a sweet-tart flavor, Ruby Rhubarb Syrup is just the thing for the best cocktails and mocktails, and is a beautiful, delicious topping for pancakes, waffles, and desserts!

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Ingredients

Servings

6 cups chopped fresh or frozen rhubarb - look for red/pink rhubarb for the prettiest color!
1½ cups water
3 cups sugar
½ cup fresh squeezed lemon juice

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Instructions

In a medium saucepan over medium-high heat, bring the rhubarb and water to a boil. Lower the heat to medium-low, cover, and cook the rhubarb until it is tender, about 10 minutes. Stir to break up and release all of its juices.
Set a fine mesh strainer lined with a double layer of cheesecloth over a large bowl. Pour the rhubarb mixture through the strainer to remove the pulp. To get the most rhubarb juice out, pull up the corners of the cheesecloth and gently press on it with a wooden spoon to squeeze out the remaining juice. Measure the strained juice and add enough water to equal 3 cups.
Return the liquid to the saucepan over medium-high heat and stir in the sugar. Bring to a boil and cook until the sugar dissolves, about 8 minutes. Remove from the heat, stir in the lemon juice, and let cool. Strain again for the clearest ruby syrup, then pour into a container and refrigerate. Keeps well in the refrigerator for up to 3 weeks.