Rhubarb Syrup

Rhubarb Syrup


June 30, 2011

Thanks to the foxiest lady I know.


4 cups chopped rhubarb

1 cup water

Sugar to taste (up to 1 cup, depending on your taste and how tart the rhubarb is)


1Bring everything to a simmer in a saucepan. Cook until the fruit is very soft. Taste it and add more sugar if it needs it. As Gwendolyn says, it should be a little tart. (That is, your Foxy Lady should be a little tart. Ha!)

2Set a fine strainer over a bowl, pour in the rhubarb and let it sit to drain off the liquid.

3 Once it's done, scoop the stewed fruit into a container and eat or refrigerate for later.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.