- 1 cup sugar
- 1 cup water
- 2 cups fresh rhubarb, washed and chopped
- red food coloring (optional, see notes)
Place all of the ingredients in a small saucepan on the stove over medium-high heat. Bring to a boil while stirring constantly.
Remove the pan from the heat and allow the mixture to steep as it cools completely (at least 1 hour). Strain the rhubarb pieces from the liquid into a sealable jar or bottle. If you are adding food coloring, add 1-2 drops to the bottle, seal the bottle and shake to combine. The syrup will last in the fridge in a sealed container for 1-2 weeks or can be frozen for up to 3 months.
- Adding food coloring is completely optional. I find that the rhubarb that grows in my garden does not give as much tint to the syrup as I would like. If your rhubarb has more red coloring in it, you may not need to add color. I like the brighter pink color.
Serving: 1tbsp | Calories: 50kcal | Carbohydrates: 13.2g | Protein: 0.1g | Sodium: 1mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 12.7g | Calcium: 14mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.