By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
28 cal · 25 min
Rhubarb Syrup
Recipe GLPR43c64f3e4e2f43
A tart and tangy Eastern European-style syrup made by simmering fresh rhubarb stalks with water and a touch of sugar. This vibrant condiment captures the natural tartness of rhubarb and creates a beautiful ruby-colored syrup perfect for drizzling over desserts, porridge, or yogurt. The simple preparation lets the bright rhubarb flavor shine through.
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Ingredients
½ pound fresh rhubarb stalks, cut into 1/2-inch pieces
1 cup water
2 tablespoons sugar
Directions
Rinse the fresh rhubarb stalks under cool running water and trim the ends. Cut the rhubarb into 1/2-inch pieces, discarding any leaves (which are toxic). You should have approximately 2 cups of chopped rhubarb.
Place the chopped rhubarb and water in a medium saucepan over medium-high heat.
Bring the mixture to a gentle boil, then reduce the heat to medium and simmer for 10-12 minutes, stirring occasionally, until the rhubarb breaks down into soft pieces and the liquid becomes infused with color.
Stir in the sugar and continue simmering for another 2-3 minutes until the sugar dissolves completely.
Remove from heat and allow the syrup to cool slightly. Pour the mixture through a fine-mesh strainer into a bowl, pressing gently on the rhubarb pieces to extract all the liquid. Discard the solids.
Transfer the strained syrup to a clean container and let cool to room temperature before serving or storing in the refrigerator for up to 2 weeks.
Comments
Rhubarb is barely seasonal in North Carolina—it peaks in spring (April to early June), so timing matters; outside that window, you'll hunt for it or pay premium prices at Harris Teeter or Kroger's produce section. The ingredient list is genuinely cheap: a pound of rhubarb, water, and sugar cost under $3 total, landing at roughly $1.50 per serving once reduced to syrup, but that assumes you already know what to do with rhubarb syrup (pancakes, yogurt, cocktails). The 25-minute stated time is honest for stovetop reduction, though cleanup of sticky sugar residue adds real work. This is a same-night preparation: the syrup keeps in the fridge for weeks, but it's not a dish that reheats—it's a condiment waiting for its moment.
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