Rhubarb Syrup

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Total Time:
1 hrs
12 ounces


  • 8 ounces water

  • 1/2 pound chopped rhubarb

  • A pinch of salt

  • 1 cup sugar


  1. In a glass baking dish, combine the rhubarb with the sugar, water and salt. Bake in a preheated 325° oven for 1 hour, stirring every 15 minutes, until the rhubarb is very tender. Let cool, then press through a fine strainer. Refrigerate for up to 1 week.

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