Tested till perfect Rhubarb Syrup
Rhubarb Syrup
Photography by Jeff Coulson

Rhubarb Syrup

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2014

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Portion size about 2 cups


  • 4 cups 4cupssliced fresh or thawed frozen rhubarb
  • 1 cup 1cupgranulated sugar
  • 1 strip 1striplemon rind
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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.

: Refrigerate in airtight container for up to 5 days.

Nutritional Information per 1 tbsp: about

cal 20 pro 0 total fat 0g sat. fat 0g
carb 5g dietary fibre 0g sugar 5g chol 0mg
sodium 1mg potassium 30mg


calcium 1 vit C 2
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