Rating: 3 stars
44 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 25
  • 2 star values: 5
  • 1 star values: 4
  • 44 Ratings

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

Martha Stewart Living, May 2013

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Recipe Summary test

prep:
15 mins
total:
30 mins
Yield:
Makes 2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

44 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 25
  • 2 star values: 5
  • 1 star values: 4