Rhubarb Syrup

Prep Time:
15 mins
Total Time:
30 mins
Makes 2 1/4 cups

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


  • 1 cup sugar

  • 1 cup water

  • ½ vanilla bean, pod split and scraped

  • 6 ounces rhubarb, finely chopped (about 1 ¼ 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.

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