Rhubarb & Rosewater Syrup
A beautiful ruby-hued rhubarb rosewater syrup. Perfect on (or in) everything from yogurt, spritzers, waffles, or oatmeal.
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.
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.
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 ;)
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.
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into my prosecco it will go. :)
This looks so pretty, and I love the idea of it being used as a lipgloss flavour too. I love rhubarb.
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 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. :)
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.
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!
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.
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
I'm going to make this and add it to my homemade Meyer Lemonade.
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...
Oh, this is so pretty!
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.
Oh, that syrup is such a gorgeous shade of pink! (and that aside about the lip gloss- do you make your own?!)
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.
I've been itching to try rhubarb! Somehow I've get to get around to it. This looks wonderful.
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 am always looking for rhubarb recipes since there is such a short window!
How long do you think the syrup can be kept around?
Spritzers and yogurt? I see a cocktail in the making....
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!