Rhubarb Syrup for Cocktails

Growing up, I only ever thought of rhubarb as something to pair with strawberries since I had only ever heard of it in reference to strawberry-rhubarb pie or crumble. Not big on crumble or pie (though apple galettes were a constant last fall), I figured why bother? I guess its not great on its own if it has to be paired with something else. Well, was I ever wrong. After picking some up  at my local farmers market out of curiosity a few years ago, I realized just how amazing it is–paired with other fruit (like blueberries or strawberries) or simply on its own. Since rhubarb season is now upon us and warm weather arriving, so is my desire for lighter brunchy drinks. This simple syrup is great for adding to: various cocktails; prosecco or cava for a rhubarb bellini; lemonade to make a diabolo; or even just sparkling water for a rhubarb soda.

  • 200 grams of rhubarb stalk, sliced thinly (absolutely no leaves!)
  • 1 1/4 cups of cane sugar (I buy fair trade from Oxfam as a result of this documentary)
  • 1 1/2 cups of water

Add all of the ingredients into a sauce pan and bring to a boil. Once it begins boiling, reduce the heat to a simmer and cook until it thickens, about 20 minutes.

Once thickened, strain the rhubarb out (but don’t throw away! It’s compote! Use it as a topping for pancakes or ice cream, custard, really anything!) and set the syrup aside to cool. Transfer to a resealable jar and store in the fridge for no more than 3 weeks. If it even lasts that long…..



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