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Rhubarb Simple Syrup

Martha makes this versatile simple syrup for use in Prosecco or over ice cream.

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/4 cups

Photography: Keith Leighton / Alamy Stock Pho

Source: Martha Stewart Living, May 2016


  • 1 cup sugar
  • 1/2 vanilla bean, pod split and seeds scraped
  • 6 ounces rhubarb, finely chopped (about 1 1/4 cups)


  1. Combine sugar, 1 cup water, vanilla pod and seeds, and rhubarb in a medium saucepan; bring to a boil, stirring until sugar is dissolved. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Syrup (with vanilla pod) can be stored in refrigerator up to 1 week. Remove pod before serving.

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