Recipe: Rhubarb Ginger Syrup

Cheryl Paff

Cheryl Paff › Cheryl Paff is the owner of Black-Eyed Suzie’s Upstate, a catering company and traveling food ...


Rhubarb season is definitely winding down around the country, but some folks are still seeing the brightly colored stalks at their farmers market and in their gardens.

A great way to savor the tart, unmistakable taste of rhubarb past the end of its season is with a gorgeous rhubarb ginger syrup. Vibrantly pink and full of flavor, this syrup is a wonderful addition to summer cocktails, iced teas or a simple glass of sparkling water.


Rhubarb Ginger Syrup

2 Cups Sliced Rhubarb

3 Thin Slices of Fresh Ginger

1 Cup Sugar

1 Cup Water


Combine the rhubarb, ginger, sugar and water in a saucepan and bring to a boil. Reduce heat and simmer until the rhubarb has softened and is falling apart, about 15 minutes. Strain into a bowl pressing on the rhubarb and ginger to release the juices. Then pour the strained rhubarb-ginger syrup into a bottle or jar and refrigerate.

*Save the rhubarb pulp for making Rhubarb Oat Squares.


Rhubarb – Joan Reynolds, Bearsville, NY

This recipe originally appeared It is re-posted here with permission of the author.

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