3rd of August 2020

Rhubarb Syrup


Rhubarb Syrup


Makes about 2 - 3 Liters of Syrup

1 kg rhubarb, preferably the red ones because it makes the syrup wonderfully pink

1, 5 kg sugar or Xylitol

1,5  litres of water

Juice and peel of 2 organic lemons





  1. Wash the rhubarb, cut it into small pieces of about 2-3 cm in size and place them in a large pot or bowl
  2. Gradually add the 1,5 kg sugar and mix well
  3. Add the lemon zest and lemon juice of the two lemons
  4. If possible, leave the rhubarb with the sugar overnight and  stir occasionally
  5. The next morning, about one liter of fruit juice should have been formed
  6. Now add 1,5 litres of water
  7. Now bring everything to the boil and simmer for about 25 minutes
  8. In the meantime prepare the bottles by sterilizing them with boiling hot water
  9. Line a pointed sieve with a clean tea towel or a rather coarsely woven cloth and hang over another pot
  10. As soon as the rhubarb mass boils, gradually filter through the cloth and finally squeeze the cloth once - but be careful, the mass is still hot
  11. Boil the syrup at medium heat for about 5 minutes and then pour the syrup into the distilled bottles, put the lid on it, turn it upside down for a moment and that's it


When left unopened and dark, the syrup keeps about ten Months. Store in the refrigerator after opening. The rhubarb syrup tastes good with chilled mineral water or sparkling wine (mixing ratio two to three tablespoons of syrup to 300 ml liquid) or to vanilla ice cream or custard.

Tip: Depending on taste, the syrup can also be enriched with cinnamon, vanilla or star anise vary.



Tags: rhubarb, syrup