Recipe courtesy of The Kitchen
Show: The Kitchen
Rhubarb Simple Syrup
Total:
55 min
Active:
5 min
Yield:
4 cups
Level:
Easy
Total:
55 min
Active:
5 min
Yield:
4 cups
Level:
Easy

Ingredients

Directions

Add the sugar and rhubarb to a pan with 3 cups of cold water. Bring to a boil over high heat, then reduce to a simmer. Simmer, uncovered, until the rhubarb softens and the syrup thickens slightly, 15 to 20 minutes.

Strain the syrup through a fine-mesh strainer, making sure to press all of the liquid out of the rhubarb (see Cook's Note). Allow the syrup to cool completely, then pour into an airtight container. Store in the refrigerator for up to 2 weeks.

Cook's Note

The smashed rhubarb can be reserved for later use as a jam or spread!

More from:

The Kitchen

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Simple Syrup

Recipe courtesy of Jacques Torres

Simple Bolognese

Recipe courtesy of Giada De Laurentiis

Strawberry Rhubarb Pie

Recipe courtesy of Nancy Fuller

Simple Perfect Enchiladas

Recipe courtesy of Ree Drummond

Strawberry Rhubarb Pie

Recipe courtesy of Ina Garten

Battered Fried Chicken and Waffles with Bourbon-Tangerine Syrup

Recipe courtesy of Bobby Flay

Super Simple Succotash

Recipe courtesy of Nancy Fuller

Simple Sesame Noodles

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking