Rhubarb Syrup

from Miche Genest

Rhubarb Syrup — an essential pantry item.


4 cups (1L) frozen rhubarb
1 tbsp (15 mL) low bush cranberries, for colour if your rhubarb is of the green variety
2 cups (480 mL) water
¼ cup honey or birch syrup


  1. Combine rhubarb, cranberries and water in a medium saucepan, adding more water as necessary to just cover the rhubarb.
  2. Bring to the boil over medium heat. Reduce heat to medium low, cover and simmer for 10 minutes.
  3. Pour rhubarb and juice through a strainer into a clean saucepan. Reserve rhubarb pulp and set aside.
  4. Whisk honey or birch syrup into the rhubarb juice. Taste and add more sweetener as necessary. (Note that the birch syrup has a stronger flavour, and will be more noticeable in the final product; for a more rhubarb-y result use honey instead.)
  5. Bring to the boil over medium heat, stirring occasionally.
  6. Once syrup has boiled remove from heat, pour into hot, sterilized jars and process in a hot water bath for 10 minutes.
Makes about 2 cups (480 mL)