Rhubarb Syrup

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

2 kg rhubarb, preferably red-stemmed variety, e.g. strawberry rhubarb
500 g suar
1 lemon (s), including the juice

Instructions

Clean, wash and cut the rhubarb into pieces. Bring to the boil with two liters of water in a large saucepan and cook on a low flame for about 30 minutes.
Line a sieve with a cotton cloth, pour rhubarb into it, collect juice. Squeeze the rhubarb well in the cloth.
Put the rhubarb juice back into the saucepan, add the sugar and lemon juice, and let it boil down again to 750 ml for approx. 30 minutes.
Pour hot syrup into a well-cleaned and sterilized bottle (750 ml).
If left unopened and dark, the syrup will keep for about ten months. Keep in the refrigerator after opening.
The rhubarb syrup tastes good with chilled mineral water or sparkling wine (mix ratio two to three tablespoons of syrup to 300 ml of liquid) or with vanilla ice cream or pudding.
Tip:
Depending on the taste, the syrup can also be varied with cinnamon, vanilla or star anise.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.