Rhubarb Syrup with Vanilla


One of my favourite plants, in the early summer, is rhubarb. It is easy to grow, tastes great and fits perfectly into everything from muffins to different preserves. Last week I made a big batch of a dreamy rhubarb syrup that will put a nice silver lining on the next few weeks. This Rhubarb Syrup with Vanilla can be used in many different ways. It is great on your morning porridge, on pancakes or with ice cream. It is also a perfect base in refreshing summer drinks and I am sure you can come up with many more delicious ways of using it. Rhubarb Syrup with Vanilla is so good that I could easily drink it straight from the bottle!

Rhubarb Syrup with Vanilla

  • Servings: 4 glass containers
  • Print

  • 1 kg rhubarb
  • 10 dl / 4.2 cup sugar
  • 4 dl / 1.7 cup water
  • 2 vanilla pods


1. Clean the rhubarb stalks and then slice them in smaller pieces. Place them in a big saucepan then add sugar and water. Remove the vanilla seeds from the pod and add to the rest of the ingredients.

2. Bring to a boil and then lower the heat. Let it simmer for about 20 minutes then strain the rhubarb through a mesh strainer, separating the rhubarb from the liquid.

3. Pour the syrup into thoroughly cleansed and sterilized glass containers. Allow to cool before you store them in the refrigerator. The syrup will keep for about one month.

Note: The more red your rhubarb is, the more lovely reddish colour your syrup will get.



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