Rhubarb syrup: Simple and good recipe

Perfect for making a summer spitzer: rhubarb syrup. Photo: FotoHelin / shutterstock.com

In this article, we have a simple and good recipe for rhubarb syrup as well as a sugar-free and an alternative to Thermomixen.

Rhubarb syrup is not only a booster in combination with sparkling water, it is also particularly suitable for mixing cocktails, milkshakes or as a flavor enhancer for sparkling wine and wine spirits. You can also try the syrup in desserts (eg vanilla ice cream or pudding) and salad dressings. We show you how you can easily make rhubarb syrup yourself.

Make your own rhubarb syrup (optional with raspberries or strawberries)

You need this for about 1 liter of syrup:

  • 1.5 kg rhubarb (preferably with a red stem)
  • Optional: 150g fresh or frozen raspberries / strawberries
  • 500 ml of water
  • 450 grams of sugar
  • Clean, sealable jars for filling and storage
  • Optional: juice of one lemon

Here’s how it works:

  1. Thoroughly clean and wash the rhubarb. The rhubarb is not peeled, as the red peel gives the syrup its color afterwards.
  2. Remove the base of each leaf and stem.
  3. Cut the rhubarb into about 1 cm wide pieces and put everything in a large saucepan.
  4. Optional: Add the raspberries / strawberries and the water.
  5. Bring to the boil and stir 1-2 times during this time.
  6. After cooking, reduce the heat to medium-low heat.
  7. Let the mixture simmer gently for 20 minutes with the pot closed (with lid).
  8. Take another saucepan and place a strainer over (buy on Amazon / DISPLAY).
  9. Pour the mixture over the strainer (as much as can fit).
  10. Take a spatula and squeeze out the meat completely.
  11. Discard the remaining mass in the strainer and repeat the process until the entire amount has been processed.

If the juice still contains leftover pieces, take another strainer with a saucepan, place a cotton cloth over it and slowly pour the juice into the cloth. To drain the juice completely into the pot, move it slowly back and forth. You can then wash the cloth with warm water.

  1. Add the sugar (and possibly lemon juice) to the juice and bring to the boil again while stirring.
  2. Simmer gently for another 3 to 4 minutes on low heat, stirring occasionally.
  3. Take a slotted spoon (buy on Amazon / AD) or similar and use it to remove the foam that is on the surface.
  4. Pour the hot syrup into the bottles using a funnel (buy on Amazon / AD) and close them immediately.

Also good: make elderflower syrup yourself

Make rhubarb syrup yourself in the Thermomix

Take the ingredients from the recipe above.

Here’s how it works:

  1. Put rhubarb (optionally with strawberries or raspberries) and water in the mixing bowl and simmer for 15 min / Varoma / speed 1.
  2. According to the instructions in the recipe above, squeeze the pulp through a sieve and collect the juice in a saucepan or bowl.
  3. Pour the juice back into the mixing bowl and add the sugar (and any lemon juice). Boil 3 min / Varoma / speed 2.
  4. Pour the hot syrup into the bottles using a funnel (buy on Amazon / AD) and close them immediately.

How long does the syrup last?

The syrup then has a shelf life of about 10 to 12 months if it is stored unopened in a dark and cool place. Once opened, store the syrup in the refrigerator.

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Rhubarb syrup without sugar

If you want to enjoy your sugar-free syrup, you can simply replace it with xylitol (buy on Amazon / AD). The quantity remains the same. If the syrup does not contain a substitute for sugar, it will taste sour. So do not just omit the sugar. By the way: Xylitol can be fatal to dogs – be extra careful if you own a dog.


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