This is the perfect syrup for making our rhubarb margarita, rhubarb mojito, and rhubarb lemonade. If you’re wondering what else to do with rhubarb syrup, it also makes a great substitute for maple syrup. Serve it over sweet breakfasts like pancakes, waffles, oatmeal, or even over ice cream (our favorite). Rhubarb’s growing season is short, so use the stalks to make a big batch of this syrup and keep its taste alive. Leftovers keep well in the fridge for up to a month!
Rhubarb – fresh or frozen both work in this recipe! Water Sugar
Tip: Look for stalks that are crisp, bright pink, and thin. Thinner and darker the stalks are the sweetest. Lighter stalks will be more tart, so you may want to adjust the sweetness of this recipe accordingly. You’ll also need a fine-mesh sieve for straining.
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