Rhubarb syrup

Easy to make, this homemade rhubarb syrup has so many uses! Rhubarb simple syrup can be poured over pancakes, made into cocktails and drinks, served over ice cream, added to pound cake, and more.

Make a simple syrup infused with springtime rhubarb for use in beverages and cocktails. Cook longer for a thicker syrup for pancakes and waffles.

A sweet simple syrup made with bright red rhubarb, sugar, and water.

Easy to make, this homemade rhubarb syrup has so many uses! Rhubarb simple syrup can be poured over pancakes, made into cocktails and drinks, served over ice cream, added to pound cake, and more.

Strawberry rhubarb is a classic combination, and tastes just like early summer! This strawberry rhubarb simple syrup recipe is the easiest way to use this classic combo and will add a gorgeous color and fresh flavor to homemade sodas, lemonades, desserts, and more.

This vibrant rhubarb simple syrup is great for mixing into cocktails and mocktails! It's sweet and tart, with lovely rhubarb and vanilla bean flavor. All real ingredients, easy to make in 30 minutes. Stir into sparkling water and lemonade, and or use for making margaritas, mimosas, and gin & tonics.

Growing-up in Minnesota, I took rhubarb for granted. My folks weren’t really into it. Rhubarb was this mysterious, sour pink stalky plant we dared each other to eat as kids. Jake remembers di…

When Spring time rolls around and the weather begins to warm up enough for us to spend evenings outside I get all inspired to fill our glass pitcher with fun spritzers - my favorites are the ones that we can flavor straight from the garden. Better yet is when they have the most beautiful colors. Whi

How to make rhubarb syrup, which is fantastic on pancakes, in soft drinks or cocktails, or as a glaze for chicken or other poultry.

We learned about Cheong Syrup from Johnny Kyunghwo Sheldrick who posted a fabulous Pineapple Cheong Reel on Instagram. Cheong is a Korean technique of making syrups and fruit preserves. It's incredibly easy and the result is great. Like for everything good in life, you only need one thing: time. The syrup should sit in the fridge for at least three weeks so that the sugar can extract all the juices from the fruit. Since it's rhubarb season, we wanted to try a Rhubarb Cheong Syrup and what…