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Rhubarb Syrup

Rhubarb Syrup image Author: Canadian Living Credits: Rhubarb Syrup image

This rosy syrup is a great way to enjoy fresh rhubarb in the spring, but it's also delish when made with frozen rhubarb year-round. Use the syrup as the base for a Rhubarb Mint Fizz  or mix it with club soda or your favourite sparkling water for a refreshing mocktail.

  • Portion size 2 servings

Ingredients

  • 4 cups sliced fresh or thawed frozen rhubarb
  • 1 cup granulated sugar
  • 1 strip lemon rind

Method

In saucepan over medium-high heat, bring rhubarb, sugar, 1 cup water and lemon zest to boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 5 minutes.

Strain into bowl, pressing solids gently to extract liquid; discard solids. Cover and refrigerate until chilled.

Make-ahead
: Refrigerate in airtight container for up to 5 days.

Nutritional facts per 1 tbsp: about

  • Fibre 0 g
  • Sodium 1 mg
  • Sugars 5 g
  • Protein trace
  • Calories 20.0
  • Total fat 0 g
  • Potassium 30 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 5 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rhubarb Syrup