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🥤 Homemade Rhubarb Syrup

224 kcal · 30 min · 4 servings

Homemade Rhubarb Syrup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the rhubarb thoroughly.
  2. 2. Cut the rhubarb into pieces about 2 centimeters in size.
  3. 3. Cut the lemon in half.
  4. 4. Squeeze the juice from the lemon.
  5. 5. Put water and the rhubarb pieces into a pot.
  6. 6. Bring the mixture to a boil over medium heat.
  7. 7. Reduce the heat to a low setting.
  8. 8. Let the rhubarb steep for about 20 minutes.
  9. 9. Strain the rhubarb through a sieve.
  10. 10. Catch the drained juice in a pot.
  11. 11. Add the lemon juice to the rhubarb juice.
  12. 12. Add cane sugar and vanilla sugar.
  13. 13. Bring the mixture to a boil again over medium heat.
  14. 14. Let the syrup simmer for about 10 minutes.
  15. 15. Pour the hot syrup into sterilized jars or bottles.
  16. 16. Seal the containers immediately.
  17. 17. Store the syrup in a cool, dark place until you need it.
  18. 18. Consume opened bottles within 6 months.

Nutrition per serving