Recipe Image

Rhubarb Simple Syrup

  • 10 m
  • 25 m
Breana Killeen
“Fresh rhubarb gives this easy simple-syrup recipe a bright and beautiful color. Try it topped with Champagne or prosecco for a quick cocktail.”


    • 2 cups chopped fresh rhubarb
    • ½ cup sugar
    • ½ cup water
    • ½ vanilla bean


  • 1 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.
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