Persian Rhubarb Syrup

Recipe by breezee1984

Add some seltzer or ginger ale and ice and this drink is a winner! Also can be used as an ice cream topping!

Top Review by Chef Kate

Such a good syrup! Delicious used as suggested. Also delicious mixed with sparkling water and some gin (I suspect not at all a Persian use for it but very good indeed)

Ingredients Nutrition


  1. Put the rhubarb in a large stainless steel pan along with 3/4 cups water.
  2. Bring to a boil.
  3. Cover, turn heat down to low, and simmer for 30 minutes.
  4. Strain, saving only the juice.
  5. Put the rhubarb juice back into a clean stainless steel pan.
  6. Add the sugar and lime juice.
  7. Stir and bring to a simmer gently for 30 minutes or longer, until the juice turns slightly syrupy.
  8. Strain into a clean jug or pitcher, cover and cool.
  9. To make into a drink, pour 1/2 inch of syrup into a glass and add 4 ice cubes. Fill to top with seltzer or ginger ale and add mint sprig.

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