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Rhubarb Syrup

This syrup, used in Rhubarb Fizz, is also delicious in lemonade or straight Prosecco, folded into whipped cream, or over ice cream.

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

Source: Martha Stewart Living, May 2013


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


  1. Combine sugar, water, vanilla pod and seeds, and rhubarb in a medium saucepan and bring to a boil, stirring to dissolve sugar. Simmer until rhubarb is tender, about 3 minutes. Let cool completely. Remove vanilla pod before serving, if desired.

Cook's Notes

Syrup (with vanilla pod) can be stored in refrigerator up to 1 week.


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