Rhubarb Syrup

This rhubarb syrup is sure to tantalise your taste buds! Pour over ice cream or custard, use at the breakfast table in yoghurt, oatmeal or over pancakes, add to soda water for a delicious drink, or use as an addition to your favourite cake recipe by pouring over the cake while it is still hot.


250mL water

1 cup sugar

4 cups of Top Taste rhubarb, chopped


  1. Place all ingredients in a saucepan and bring to the boil
  2. Reduce heat and simmer for 25 minutes, or until fruit is soft and liquid is syrupy
  3. Strain into a bowl through a fine strainer, softly pressing pulp until all liquid is in the bowl
  4. Bottle syrup and set aside to cool.


You can jar the left over rhubarb pulp and use it as jam, or bake it into a cake or muffins.