Fresh rhubarb gives this easy simple-syrup recipe a bright and beautiful color. Try it topped with Champagne or prosecco for a quick cocktail. Source:, February 2017

Breana Killeen


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; 0.1 g total fat; 3 mg sodium. 141 mg potassium; 22.4 g carbohydrates; 0.9 g fiber; 21 g sugar; 0.4 g protein; 50 IU vitamin a iu; 4 mg vitamin c; 3 mcg folate; 43 mg calcium; 6 mg magnesium; 20 g added sugar;