4.6 from 39 votes
Ruby Rhubarb Syrup
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!
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
Servings:
5
cups or 40 (2 tablespoon) servings
Calories:
126 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 6 cups rhubarb chopped, fresh or frozen; look for red/pink rhubarb for prettiest color
- 1½ cups water
- 3 cups sugar
- ½ cup lemon juice fresh squeezed
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.
Cup of Yum
Nutrition Information
Serving
1
Calories
126kcal
(6%)
Carbohydrates
32g
(11%)
Sodium
3mg
(0%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Nutrition Facts
Serving: 5 cups or 40 (2 tablespoon) servings
Amount Per Serving
Calories 126
% Daily Value*
| Serving | 1 | |
| Calories | 126kcal | 6% |
| Carbohydrates | 32g | 11% |
| Sodium | 3mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.