Tuesday, May 22, 2012

Rhubarb Syrup

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Rhubarb is back, and this syrup is a delightful way to start off the season. The lime really complements the strong tangy rhubarb flavor, and the rosewater is so subtle as to be more of a scent than a flavor. Absolutely lovely.

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If you're thinking that it's a lot of sugar, remember two things: this is rhubarb we're talking about, and we're trying to make a syrup. A lot of sugar is necessary. Here are some of my favorite ways to use this springy syrup!

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Rhubarb Italian Soda!

Rhubarb Italian Soda

Drizzled over yogurt and cereal in the morning...

Rhubarb Syrup on Yogurt 2

AND used in place of maple syrup on buckwheat pancakes. Genius!

Buckwheat cakes 2

Rhubarb Syrup

from 101 cookbooks

1 pound rhubarb, chopped
2 cups granulated sugar
2 cups water
2-3 tablespoons fresh lime juice (from one lime)
scant 2 teaspoons rosewater (more or less to taste)

Combine rhubarb and sugar in a medium saucepan and let rest for 45 minutes, stirring occasionally. Add the water and bring to a simmer over medium heat, stirring until sugar dissolves. Cook the rhubarb about 15-20 minutes, until it begins to break down. Strain through a fine mesh sieve, return to the saucepan, add the lime juice, and continue to cook until reduced and thickened quite a bit, about 15 minutes. Remove from heat and allow to cool completely.

When cool, add the rosewater a teaspoon at a time, being careful not to add too much - it's a very strong flavor, and you only want a whisper, not a scream. Store in a jar in the refrigerator - mine stayed good for about 2 weeks.

Yield: one pint jar.


  1. HOORAY! I was wondering when you post this recipe after I saw your pancakes and rhubarb syrup over the weekend! Can't wait to try it! xo

    1. Can't wait to hear what you think of it! I loved every last little drop :)

  2. What a great idea! Must get some to try syrup recipe too.
    Thanks for sharing.