Rhubarb & Rosewater Syrup

Rhubarb & Rosewater Syrup Recipe

This, my friends, is how you want to use that rhubarb you've been seeing at the market lately. It's a syrup, sure, but I'd venture to guess it's a syrup unlike any you've tasted. It has a lot going on, tartness from the rhubarb, tang from fresh lime juice, a backdrop of sweetness that's anything but shy, and the wildcard finish - rosewater. The resulting syrup is strong, and lovely, and a kiss of it is just what a bowl of yogurt, or glass of soda water needs.

Rhubarb Rosewater Syrup RecipeRhubarb Rosewater Syrup Recipe

And it really couldn't be simpler to make. Chop a few stalks of rhubarb, toss with sugar, then let it sit around until everything settles into a cold, sweet stew. Fire up your burner, and simmer until the rhubarb breaks down, then strain out the solids. You're left with a vibrant rose-hued liquid. When you cook this down with a bit of fresh lime juice you end up with a fragrant, beautiful gem of a syrup. A finishing splash of rosewater is the final surprise - the je ne sais quoi factor.

Rhubarb Rosewater Syrup Recipe
Rhubarb Rosewater Syrup RecipeRhubarb Rosewater Syrup Recipe

As I mention up above, I use this syrup in simple spritzers, and as a way to add a bit of flair to plain yogurt. I imagine it would be amazing over cornmeal waffles or pancakes, or in place of a drizzle of honey over certain cheeses - good, soft goat cheese comes to mind. It's just one of those simple, homemade things that is nice to have on hand. And come to think of it, it'd be a nice lip gloss flavor as well ;)

Rhubarb Rosewater Syrup RecipeRhubarb Rosewater Syrup Recipe

Let me know if you do something fun with this, or if you give it your own twist. xo -h


Rhubarb Rosewater Syrup

HS: I use lime here, I think it really adds something, a needed edge. That said, lemon is quite nice as well.

4 large / 500 g / 1 pound rhubarb stalks, chopped
2 cups / 400 g granulated sugar
2 cups / 475 ml water
2-3 tablespoons freshly squeezed lime juice, or to taste
scant 2 teaspoons rosewater, or to taste
rose petals, optional

Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.

Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.

Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.

Serve over yogurt, in soda water, or drizzled over waffles.

Makes one medium jar of syrup.

Prep time: 45 min - Cook time: 30 min

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Your Comments

stacey snacks
May 3, 2012

I am always looking for rhubarb recipes since there is such a short window!


I love the tartness of rhubarb. What a gorgeous colour that syrup is! I like all your ideas on what you can do with it, too.


I've been itching to try rhubarb! Somehow I've get to get around to it. This looks wonderful.


May 3, 2012

I just made rhubarb syrup last weekend- actually rhubarb and ginger syrup. It made one heck of a pretty spritzer. I ate the leftover rhubarb solids spooned over some yogurt with a sprinkle of pistachios for a pretty and simple breakfast.

And then there were those rhubarb and ginger mojitos... yum.


Oh, that syrup is such a gorgeous shade of pink! (and that aside about the lip gloss- do you make your own?!)


May 3, 2012

I love your rosewater/rhubarb idea - next time I make rhubarb syrup I'll definitely have to try that out! I made a very similar rhubarb syrup for cocktails a couple weeks ago, except rather than rosewater I simmered a few sprigs of rosemary with the rhubarb, which I loved! It made some great (and beautifully pink) cocktails when mixed with gin and grapefruit juice.


May 3, 2012

A few years ago I created a Rhubarb and Guava Sorbet recipe which is just to die for. It contains Rosewater and Cardamom, so I know that the flavors go really well together!


Hari Chandana
May 3, 2012

Awesome shots :)
Indian Cuisine


May 3, 2012

Oh, this is so pretty!


I love the idea of rhubarb syrup. And the color pink it turns out is so pretty! Maybe I will use it to make some "pink" lemonade or mix in with champagne for a refreshing cocktail


Kir Jensen
May 3, 2012

This sounds delish. I would drizzle this over my citrus almond tea cakes, or spoon on top of Greek yogurt panna cotta with candied pistachio crunch. I heart rhubarb and all it's sweet, vegetale nuances.


May 3, 2012

This is such a great idea. I've been roasting rhubarb and using it on top of yoghurt or rice pudding. It's nice to see something a bit different. Thanks!


May 3, 2012

Spritzers and yogurt? I see a cocktail in the making....


May 3, 2012

I love this, it would work so well in cocktails, go thing the rhubarb is coming into season. I think I'll have to give this a try for my next party.


May 3, 2012

This is great! I was just thinking the other day that I needed more rhubarb in my life. I would totally invest in this flavor combination, both for sodas and for lip gloss. :)


Absolutely so beautiful, Heidi! This is something my grandmother would have loved; the flavors, the colors, the delicate nature of it. Your posts always put me in another era, especially because of your photos. Just stunning!


This looks so pretty, and I love the idea of it being used as a lipgloss flavour too. I love rhubarb.


The color is amazing! Thank you so much for sharing.


May 3, 2012

How long do you think the syrup can be kept around?


Romance syrup, that's what I'm naming it.

I want to try this dribbled over raspberries and topped with a spoonful of lightly whipped cream. Thanks Heidi. :)


May 4, 2012

Yes please! The kind of heat-wave that's been blowing through our house, I think I could do with those softly pinks!
And just the idea or rhubarb and rose is cooling me down.

Do you think adding a few crushed mint leaves would be a good addition? Or maybe a spoonful of gulkand [rose petal jam]?


May 4, 2012

How long will this keep outside the fridge?


Gwyneth Genevieve
May 4, 2012

This looks fantastic! I haven't seen any fresh rhubarb in the UK yet, but I noticed some canned rhubarb in the store the other day; would that work, instead?


May 4, 2012

You are right: this is exactly how I want to use the rhubarb at my local market. I'll get to it this weekend.

Rhubarb really is nice to look at. I can't wait to add it to soda water.


May 4, 2012

This is a really fancy recipe! I'm definitely going to try it as I never had rhubarb + rosemary syrup in my life!


May 4, 2012

I've got a big bunch of rhubarb at home and I've been wondering just what to use it for. This sounds utterly delightful.


This sounds perfect to add to my pellegrino on these hot days we have been having.


May 4, 2012

Thank you, Heidi!
I just got 5 pounds of maple sugar. I will try that as well as your version so I can compare. I love maple syrup Grade B not only for the taste but it is the blood of the tree and full of minerals and other healthful things. I make berry gallettes so I will try this syrup in place of maple syrup. I may just bathe in it.
It could happen...


May 4, 2012

This looks divine. I love the pink in the glasses: makes me feel like all is summer. Well done!


May 4, 2012

I'm going to make this and add it to my homemade Meyer Lemonade.

HS: Brilliant.


This is absolutely stunning! Beautiful photos, and great recipe :)


Muma Avocado
May 4, 2012

THIS is going to make great mothers day presents! Thankyou :)


May 4, 2012

into my prosecco it will go. :)


May 4, 2012

Gosh, your syrup sounds and looks nice. What a beautiful colour. Your idea of the syrup on goat cheese sounds lovely. My mom used to make strawberry rhubarb pie at this time of year. You've stirred up childhood memories.


May 4, 2012

I've been playing in the kitchen with both rhubarb and rosewater, now this is beautiful recipe that I must try. I hope i can present as elegantly as you have too.


May 4, 2012

I'd love to try this as I love rhubarb, but I'm allergic to roses. Would you pair it with another flavor or is it just as good on its own?

HS: it's still really good. But I'm thinking that orange blossom could work if you want to avoid roses and still want the fragrance / flower notes.


May 4, 2012

What wonderful flavors together, tart with floral and sweetness... a nice dry Champagne perhaps?
Beautiful pics Heidi.


bettye rainwater
May 4, 2012

oh! how lovely this sounds! i immediately thought of a simple little plain cookie recipe i have, almost more of a tea biscuit/cracker really...it's a perfect conveyance for other flavors, sometimes i grate in a little orange or lemon zest, or if i have some fancy liqueur around, I'll add a spoonful of that. but a rhubarb rosemary tea biscuit?! oh my! now I'll have to have a tea party :-)



May 4, 2012

I'm on an inti-inflammatory diet, so no sugar for me, however I will try these with pineapple essence made by Wax Orchards, which I often use as a sweetener. I love the idea of little bottles of the syrup as gifts.


May 4, 2012

I would love to give a try to this recipe, but I live in Brazil, and rhubarb aren't common around here, by any chance do you have some tip to substitut it?
So very tks for your recipes, I've cooked your cauliflower soup (from your book) yesterday - just perfect!!
xoxo Nina


May 4, 2012

This is so gorgeous - where did you get those glasses?! They are stunning!


la domestique
May 4, 2012

As I read this, I'm enjoying homemade rhubarb clafoutis for breakfast. I cannot get enough of rhubarb's tart flavor, and look forward to visiting the Boulder farmers market tomorrow to get more rhubarb and make this lovely syrup!


Hi Heidi, rose water and rhubarb, what a wonderful, fragrant combination - we use rose water a lot in Turkish cooking; it adds a lovely, floral aroma to baked goods and beverages. I also add it on the syrup for baklava, and it is lovely when making Turkish Delight too.
Love rhubarb, can't wait to try your recipe!:)


May 4, 2012

Hi Heidi - what line of stainless cookware do you use?

HS: Hi Paula - That is Le Creuset.


May 4, 2012

I would use it to flavor a fresh fruit salad.


May 4, 2012

Lovely idea! My son requests rhubarb juice every spring. I can it so we have it all year long. We add it to 7up or Sprite. I think I'll try your version this year, I like the idea of a syrup instead. Pancakes here I come!!


May 4, 2012

Gorgeous combination of colour and tastes. I will be using this syrup instead of pomegranate molasses as a sheep yogurt topping with pistachio nuts (a fav & fast desert).
BTW Rhubarb makes an exquisite handmade paper additive, the shade is from pale celadon green to light rose and the fiber curls in the sheet looking like shadow calligraphy


May 4, 2012

This sounds like a lovely use for the rhubarb growing in my garden. But a quick question about the water – do you mean 2 cups (~500 ml) or 1 cup (240 ml)?


I *love* this recipe Heidi. I'm certainly going to try it and I think this one's going on my blog with your link :). The photos are absolutely beautiful.


May 4, 2012

Thanks Heidi - another creative recipe for those of us who are always at a loss for how to use that beautiful rhubarb, not to mention those lingering drops of rosewater :)


Joan K
May 4, 2012

Where do you get rosewater? I've got plenty of red roses now. Canning the syrup sounds like a great idea.


KJaren Goodwin
May 4, 2012

Can this syrup be frozen ? Would love to have extra to use throughout the year!


amy chaplin
May 4, 2012

Really beautiful and inspired photos! A perfect spring drink and so pretty!


Oh lovely recipe! I might switch the sugar out for honey -- but as the commenter above said: into my prosecco it goes!


May 4, 2012

What a lovely post, from the visuals to the fascinating (and useful) content. Always enjoy your pieces.


beth vlasich pav
May 4, 2012

a wonderful recipe. so looking forward to trying it - martini! thanks for sharing.


May 4, 2012

What a beautiful blog. I love clean design coupled with mouthwatering ideas. I look forward to trying this syrup.


May 4, 2012

Rhubarb is so good in summer compote, it has a delightful pink color and refreshing slightly tangy taste. Just what is needed to cool you down. But the season is short, and this idea of a syrup can solve the problem. I think it can be stored much longer in the fridge.
I've never used rose water in cooking (only on my face:), now I have a reason to try it. Thanks for sharing this!


May 4, 2012

I would love to try this....I GROW rhubarb so it would be from my yard to the bowl. Where the heck to you get rosewater...I have not heard of its use before.


Cookie Maker
May 4, 2012

Coincidentally, I had exactly one pound of last season's stalks in my freezer, looking for some inspiration. Immediately grabbed the bag and made your lovely sauce! My twist: simmered the rhubarb with 2 star anise pods and 3 cardammom pods for some unusual hints of spice. Also used orange blossom water instead of rose water. Delicately floral, with warm, exotic notes. Can't wait to drizzle this on some homemade vanilla ice cream! Thanks for a beautiful project to brighten my morning.


May 4, 2012

Ahhmmm......how about in a cocktail!!


Ann P.
May 4, 2012

What a perfect Spring beverage! So gorgeous!


Lee F
May 4, 2012

There was beautiful rhubarb at the market today and I came home and made this syrup. AMAZING!! And the solids left over went on a bowl of oatmeal, which was also killer. Thank you for the amazing recipe. Tonight, rhubarb bellinis!!!


May 4, 2012

Hello Heidi,
I wonder if you could please tell me about your marble counter? What kind of marble is it and do you like it? I have an older house and am thinking of putting in a new kitchen counter. Sorry about being off topic. I LOVE your blog, and try lots of your recipies, but I always look at your beautiful kitchen and wonder about the counters. Thanks!

HS: Hi Greta - It's clear I need to do a post about the marble counters. I get an astonishing number of questions about them. The quick answer is - I love them. I think it might be carrera marble (it was there when we moved in)....but I don't seal them. Promise to post on this in more depth at some point.


May 4, 2012

I haven't seen any rhubarb at the market for 4 years...


May 4, 2012

Would it work to put the rhubarb through the juicer first to get rid of the fiber and cook it down afterwards? I'm just thinking it would be a lot less messy.


May 4, 2012

In your picture you have it in a canning jar. Do you think it could be water bath canned? (the acidity of rhubarb?). Ive made a rose petal jam before so probably?


May 4, 2012

Where can you buy rosewater?


May 4, 2012

To Gwyneth Genevieve who posted earlier about not seeing rhubarb in the UK yet: It's been available in my local supermarket (Morrisons) for months, since the first forced rhubarb of the season in late winter, so it must be available somewhere near you. In fact I've seen it for sale in several different places, but then I do live in the "rhubarb triangle"!


Azia Graham
May 4, 2012

Yummy in my tummy


This is perfect! I've been meaning to try a rhubarb recipe (have never cooked with it, if you can believe it!) and something creative like this that can be used in many ways just looks like so much fun. I'd probably put a little of it in salad dressing to sweeten up a vinaigrette. And in yogurt. And on ice cream....probably on a biscuit to. Looks awesome!


Emma Galloway
May 4, 2012

Now that's what I'm talking about! Yumo!


May 4, 2012

Maybe it's because I've JUST unpacked after staying in a hotel all week and driving several hundred miles home today, that all I can think of to do with this lovely syrup, is to ammend your recipe with the addittion of a couple of juniper berries, and then when it's ready, mix it with gin. Lots, and lots, of gin.


May 4, 2012

Yes, gin! I can't wait to try this with gin; especially Hendricks with its hints of rose. Brilliant! I love both rhubarb and rosewater, and can't wait to give this a try.

In a recipe for rhubarb consomme in The Sweet Life: Desserts From Chanterelle, the author saves her strained rhubarb pulp to use in a strawberry-rhubarb crisp. She says that the pulp keeps to filling perfectly thick and concentrated in flavor. Yet another reason to make this syrup. : )


May 5, 2012

Thanks Heidi! I have some rosewater I've been meaning to incorporate into something sooner or later! I'm waiting for rhubarb to come into season here and I'm going to give this a whirl. I'll have to figure out what to put it on, but I'll make it happen! As always, your photos are so inspiring. I feel calm just looking at them.


Tracy A.
May 5, 2012

So up my alley!


May 5, 2012

Looks so refreshing and light. I have never tasted Rhubarbs though and I think it's high time that I did:)


It looks great. Love the colors, the glasses are perfect for this, so cute!


Maureen Abood
May 5, 2012

I just cannot wait to make this.


Bellissimo! Rosewater can be used as a mild cologne also.


May 5, 2012

Mother's Day gift: check! Packaged in a box with pretty tissue, rose petals, soda water, and lime shortbread. Your timing is perfect. Thanks!


May 5, 2012

I just saw you won an award, congrats, I'm a long time lurker and I'm really pleased for you. I just wanted to let you know. Enjoy.


I has been looking for a good recipe to try rhubard for the first time. this is one seems easy and delicious. Will try!


I love the colors. Pink and white together are gorgeous and the food looks incredible!


May 5, 2012

I think I just figured out my Mother's Day gifts....lovely!!!


May 5, 2012

I have been listening to my friends further south gloat about all the fresh rhubarb for weeks, but spring has finally arrived in the frozen north, and the first red stalks were in at the market today. I'll definitely be using some of it for this!


Big News! I'm thrilled that you won the 2012 James Beard Award in the Focus on Health category! Well deserved, Heidi. Big congrats! http://bit.ly/KokNIu


May 5, 2012

Love the pictures!


May 5, 2012

What a lovely rhubarb recipe, this sounds gorgeous.


May 5, 2012

Lovely! Do you think it would work to freeze this for a couple weeks and then defrost it? I'm getting married in a few weeks and I'd love to make a batch of this to serve in spritzers at the wedding, but I'm trying to make things in advance as much as possible. Thanks!


May 5, 2012

I made this last night and couldn't stand the thought of throwing all the rhubarb away, so I saved it and today blended it into a cream cheese frosting that's going to fill the chocolate cake I have in the oven.


May 5, 2012

Hi Heidi, is this syrup going to be fine if I was raw cane sugar? or will it be too 'brownish'? May I use other natural sweeteners as agave syrup instead?
Many thanks


May 5, 2012

I made this today and it's wonderful. For those who were wondering where to get rosewater, I found it at my local health food store.


May 5, 2012

Just finished a batch, and tried it out over some lovely Bellweather Farms Ricotta. Delicious. It takes putting it with something to see how it really tastes. Might want to add some lime zest next time, it will be fun to play with. One note: I make jam, and when you make jam you are skimming 'scum' that forms around the edges. I found myself doing that with this batch. It can (with jam) affect the clarity of the jam. Not sure if this is the case with this, but I think I removed it just out of habit.


The Healthy Apple
May 5, 2012

What a lovely post; so beautiful!


Jill Brown
May 5, 2012

I don't eat rhubarb - bad childhood memories, I think. But the photographs in this post are just ravishing!


May 6, 2012

Lovely post. I would love to make this. One clarification, does the rosewater keep for a week, or the syrup?


This looks incredible. I can't wait to try it. Thank you!


May 6, 2012

Oh, what a lovely pink color! I would love to try this if any cafe serves this!! Perfect for upcoming summer time:-)


May 6, 2012

This looks so sublime & elegant! I love rosewater. I know this might sound a little crazy but right now I'm on a Japanese Knotweed foraging kick which I'm using in lieu of rhubarb in a whole bunch of recipes. The taste is similar. I've had some successes and some failures which I just wrote about on my blog. I know I shouldn't go there because this recipe looks like pure perfection with the rhubarb, but my knotweed-obsessed brain can't help but wonder... Japanese Knotweed & rosewater syrup??? I may just have to try it... thank you for the lovely recipe, as always.


May 6, 2012

Serendipitous! We're getting married in September and are making a series of syrups with seasonal fruits to use in cocktails and spritzers. I noticed you mentioned this would last 1 week in the fridge. Any ideas on freezing or canning this? Lovely pics!


May 6, 2012

Here in Norway there is a farm that sells "rhubarb juice" and this looks like a variety of what they sell. I had been wanting to make it myself - and now I can. Thank you!


May 6, 2012

This is wonderful--I had it over my yogurt and muslei this morning. Thanks for the recipe, and congrats in the James Beard award! You deserve it. :)


May 6, 2012

This is what my panna cotta has been waiting for!


You are right about the taste of rhubarb. It is so unlike anything and like a temptress it subtly teases before unleashing the power of its amazing flavour. I made this over the weekend and added a touch of pure vanilla extract. It was beautiful! Thanks Heidi.


Alessandra Zecchini
May 7, 2012

I have an old recipe here for Rhubarb agar agar if you like to see it, a bit different because I cut it into cubes, but the colour is very delicate.


I like to use agar agar so that you don't need too much sugar, in fact I used 200 g of sugar for a liter of water and 600 g or rhubarb stalks.

Not sure about the rose flavoring, I would be to scared of loosing the rhubarb aroma, which is not exactly 'strong'.

Let me know what you think of my version



May 7, 2012

Congratulations on your Beard award!! Truly well-deserved.


May 7, 2012

Such beautiful pictures! I'll definitely be making this soon.


Ana Sofia
May 7, 2012

So happy I saw this before hitting the market this weekend because for once the rhubarb I bought isn't waiting it out in the fridge. The syrup is wonderful, love the color, and I boiled down the drained off rhubarb a little further for jam. Congratulations on your win!


Forgot to say in my post that I have a rhubarb syrup too (that is the version I wanted you to look at... not the agar agar...sorry, I must have written too much in a harry!). Anyway, my recipe is in the side bar of my blog, here http://alessandrazecchini.blogspot.co.nz/

it downloads as a PDF since it was published in a magazine, the image on the side bar is of named "Feijoa and Rhubarb Cordials"



May 7, 2012

So simple and lovely. Must try this soon!


sally cameron
May 7, 2012

This looks amazing Heidi. The color, the flavors. I love rosewater and finding new ways to use it. Il'l pick up some rhubarb at the store and give this a whirl. Thanks for a beautiful post, and as always lovely photos. I've been trying to minimize sugar usage, but just have to make this. Hmm, what about a rhubarb-rosewater sorbet?


May 7, 2012

I never used rhubarb ! But i am curious to try this for sure :)


Nina Molayem
May 7, 2012

I made it yesterday- substituted ginger syrup for the rose water because I didn't have rose water. It makes the most BEAUTIFUL color, but the flavor is too subtle. Today I bought the rose water and added it and suddenly the flavor of the rhubarb came through. I happen to love raw rhubarb; we used to grow it. I didn't even know you could bake it until I was much older.


May 7, 2012

The syrup looks gorgeous and absolutely delightful. I'd love it drizzled over yogurt! And where did you get those lovely glasses? I'm looking for glasses just like those! :)

HS: I picked those up in an antique store - in a set of four. Keep your eyes peeled :)


May 7, 2012

Those are such beautiful photos! I love those little glasses. I made this with pomegranate molasses instead of rose water and it was pretty phenomenal, if I might say!


May 7, 2012

Beautiful and delicate and delicious. Enjoying my first batch as soda right now.


May 7, 2012

Ooohh.reminds me of the rose water syrup we use to add to milk for "Rose Milk" during hot Indian summers.

I cannot wait to add it to my morning oatmeal routine.

Lovely shots...i like your lip gloss flavor idea ;)


May 8, 2012

Congratulations on your James Beard win!


May 8, 2012

I have been a big fan of your blog for a long time. After much delay and hesitation (I rarely buy cookbooks) I have ordered your book 2 days ago, then that book receives a JB award.. How serendipitous! My warmest, deepest congratulations :)


Linda NYC
May 8, 2012

Hi Heidi!,

Congratulations on the Beard award! That is HUGE! I love your work and am so happy that you've been recognized on such a scale - well deserved.


May 8, 2012

You WON!!!! Congratulations!

This is my first comment, though I've been hovering around this blog regularly since last summer. I picked up this book in January and have hardly put it down since. Your writing is warm and engaging, and I find your recipes walk this line to be both simple and revelatory. I am using new ingredients in ways that feel familiar, intuitive.

All that to say, a well-deserved award, Heidi. Thank you for your vision for natural, healthy food. It is making a difference our lives, and I guess that is really what the award says when it comes down to it.

HS: Thanks Joel - it was a huge thrill and surprise.


Julius Juliusson
May 8, 2012

Very nice pictures! I will definitely be making this soon. Thank you for your beautiful site. Best regrads from Iceland


This idea of a homemade syrup in soda water is intriguing me lately. But I never would have dreamed up something so elegant!


May 8, 2012

CONGRATS! You won a James Beard! THAT IS SO FANTASTIC!!!!!!!!!!!!!!!!!!!!!


May 8, 2012

This is such a lovely recipe. Could you offer some suggestions on where we can purchase edible organic rosewater from?


May 8, 2012

this sounds amazing, i'm excited to play around with it in cocktails. maybe a splash in a gin and tonic?

and congratulations on your james beard win ! i was so thrilled to see it was you.


May 8, 2012

It turned out great! A note to others that are planning on making it. I tasted the syrup after adding one tsp of rose water and found it to be plenty. So beware adding two tsp at once!


Katie K
May 9, 2012

I just used this to flavor whipped cream for shortcake! What a delight!


May 9, 2012

This is such a beautiful blog. I love the way you take photos of the food. So lovely really!!


May 9, 2012

How long does the syrup keep in the fridge? I see the rose water keeps for a week.


May 9, 2012

This is FANTASTIC! I think 1 teaspoon on rosewater was the perfect amount for me. I ended up using one and a half and its a tad strong, but so good! I've been enjoying it with tonic water.


May 10, 2012

I am trying to learn to love rhubarb, and this syrup really helps. It was simple to make and really delicious. I haven't strayed from your suggestions... it's perfect on yogurt and waffles.


May 10, 2012

Sounds good! Just wanted to share this amazing recipe as well: http://bit.ly/INIWHw


May 11, 2012

This is great! I was just thinking the other day that I needed more rhubarb in my life. I would totally invest in this flavor combination, both for sodas and for lip gloss. :)


Carla Savage/Rollins
May 11, 2012

This is terrific. I made it with Orange Water instead of Rose....can't seem to get into eating roses. But, the orange water works well as does fresh mint in bubbly water - my evening cocktail! I take the leftover pulp and swirl it through a poundcake recipe before baking - that marbled effect. It would also work as the bottom of a caning jar with cake poured over and then baked - a cobbler or sorts. No waste on this one.

HS: Carla, I might just have to try the swirled pound cake idea with the rhubarb left-lovers. Really great idea. I bet a subtle rosewater icing would be just the thing to finish it with. Thanks for the inspiration!


David Head
May 12, 2012

oooo, Rhubarb syrup sounds very interesting. can't wait to try this one out. This website always proves good.


Nicole Franzen
May 13, 2012

This looks like heaven, and I need it in my life asap.


May 13, 2012

Congrats on the Beard Award! Awesome!

Made this today & soon will be working the leftover solids into a quick bread, modifying an applesauce bread recipe. I think ground cloves will accent the flavor nicely... Thanks for this yummy recipe!


May 13, 2012

Thanks for this great recipe! I used Orange flower instead of rosewater and the result was so great!!! thanks again


May 13, 2012

My daughter and I made this today. Was a fun thing to make for Mother's Day. She had gone to a party where Rhubarb Mojitos were served and was raving about them. I told her about the syrup recipe I had seen here and since I had some rhubarb we made some.

I made a chia drink with the syrup. I also added some leftover rhubarb pulp to the second drink (had to have seconds!) and soda water. (I keep chia seeds soaked in water in the fridge for drinks.)

Thanks for the recipe !


Ivona Poyntz
May 14, 2012

Looks so delicate and amazing. I love pink.


May 14, 2012

What can I do with the left over sugar filled rhubarb, seems like a waste to just toss it...


Fat Burner
May 14, 2012

This is fun and exciting to make! Not only that it would be best for drinks, yogurt or waffles, but perfect for some muffins too! Will the rose water achieve its flavor if its less than a week, say a few days before using?


May 14, 2012

Can't wait to try this...it looks divine!

I've just recently purchased both your books...I LOVE the recipes. You said in the introduction to Super Natural Everyday that you didn't include any of your more time consuming recipes. I hope those recipes will one day find their way into one of your books. I would love to give them a try.


May 22, 2012

Just made a batch of this but with grated ginger added to the rhubarb and without rosewater. Lovely as a spritzer!


marla latinakova
May 23, 2012

This is beautiful and so creative. The previous poster's idea of ginger sounds invigorating!


May 23, 2012

These are such pretty photographs and this recipe looks delightful. I absolutely love your gold rimmed glasses, where are they from? Best, Alison

Hi Alison - thanks! Those I picked up in a second-hand shop.


May 25, 2012

Try 2 oz. vodka + 1/2 oz sweet vermouth + 2 tsps syrup. Shaken over ice and strained into a martini glass with a lime twist. I call it a Rose & Ruby.


May 26, 2012

Perfect weekend to try this recipe. Simmering right now in fact! fyi - found a typo : ) "Carefully strain into a bowl through A of cheesecloth-lined strainer."

HS: Thanks Ralph - fixing now :)


Lovely! I love a recipe that suits beverages and food ;)
Heidi xo


May 28, 2012

I sat on this one for awhile, waiting for the right day to try it. I can report back now: it is delicious! I added a few bay leaves to the cooking liquid, and it paired well with the rose (2t is just right). We used the syrup in light cocktails with Averna, Hendricks, and water, then later over coconut milk ice cream with fresh mango on the side. The pulp is delicious too! it doesn't have the rose, and is begging for the addition of a bit of ginger. Then I will fill little toaster pastries with it. Thanks for a great recipe and inspiration for more!


May 29, 2012

I am a rose freak and tend to go heavy on the rosewater. One teaspoon was plenty rosy. Its so good.


May 30, 2012

A perfect warm weather drink! I spread the leftover pulp on the millet muffins from SNE. So good!

HS: Love this idea Nicole.


June 4, 2012

I've become obsessed with egg creams after a recent dinner at Eleven Madison Park. I turned this syrup into an egg cream tonight. Delicious! Thanks!

HS: Recipe please Kami! Sounds amazing. :)


June 5, 2012

Just wanted to thank you for the wonderful syrup. Delicious!