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Rhubarb Ginger Simple Syrup

Yield: 1 cup/8 oz


  • 4 cups rhubarb/16 oz
  • 1” ginger, sliced
  • Zest from 1 orange
  • 2 cups sugar
  • 2 cups water


  1. In a small saucepan combine all ingredients and boil over high heat, stirring to dissolve sugar. Reduce to a simmer and continue to cook until rhubarb begin to break down, about 20 minutes.
  2. Remove from the heat and let cool slightly.
  3. Using a fine mesh strainer, strain the rhubarb mixture and extract as much of the syrup as possible.
  4. Reserve the cooked rhubarb mixture for another use.
  5. Keep in an airtight container in the refrigerator for up to 2 weeks.


What do you do with all of that leftover goodness? Rhubarb Honey Butter

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