rhubarb in maple syrup

rhubarb syrup

  • 500g (4 cups) fresh rhubarb, cut in 1 cm pieces
  • 1L (4 cups) water
  • 125 ml (½ cup) maple syrup
  • 1 ml (¼ tsp) mélilot (or vanilla) essence


  1. Add all ingredients into a medium saucepan with the other ingredients.
  2. Bring to a boil. Remove from heat.
  3. Refrigerate at least 1 hour.
  4. Strain and squeeze as much syrup as possible*.
  5. Serve with mineral water or lemonade. Use the same proportion of mineral water or lemonade and syrup (eg. 250 ml of water or lemonade for 250 ml rhubarb syrup).
*The solid rhubarb leftovers can reduced in purée.
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