Prep 10 mins
Cook 20 mins
This syrup can be used in ginger Ale or Martinis
- cook all ingredients for 20 minutes. Strain out the pulp and store the syrup in the refrigerator.
This didn't work for me at all. Hardly any rhubarb flavor and it turned into candy by 15 minutes of cooking. After straining, I put another three cups of rhubarb in 1 1/2 cups water in the pot and cooked it until soft, then added one cup of sugar and the rhubarb goo from this recipe and brought it to 200 degrees. Now I have an actual syrup. I would suggest you try another recipe for rhubarb syrup.
I really enjoyed this syrup, it was sweet, tart and very tangy, just perfect. I added the rhubarb syrup to gingerale for a lovely sweet drink. Next time, I am planning on adding it to club soda. This refreshing treat would be great with a shot of vodka. Thanks for sharing, I will be making this again for Thanksgiving dinner.