Fresh rhubarb gives this easy simple-syrup recipe a bright and beautiful color. Try it topped with Champagne or prosecco for a quick cocktail.

Breana Killeen
Source:, February 2017


Recipe Summary

10 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Combine rhubarb, sugar and water in a medium saucepan. Split vanilla bean, scrape out the sticky black seeds with the tip of a small, sharp knife and add them and the pod to the pan. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the rhubarb is very soft, 15 to 25 minutes. Strain the mixture through a fine-mesh sieve into a bowl, pressing on the rhubarb to extract all the syrup.


Nutrition Facts

89 calories; protein 0.4g 1% DV; carbohydrates 22.4g 7% DV; exchange other carbs 1.5; dietary fiber 0.9g 4% DV; sugars 20.7g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 49.8IU 1% DV; vitamin c 3.9mg 7% DV; folate 3.4mcg 1% DV; calcium 42.9mg 4% DV; iron 0.1mg 1% DV; magnesium 6.1mg 2% DV; potassium 141.3mg 4% DV; sodium 2.9mg; added sugar 20g.