« Back to recipes

Rhubarb Syrup

Chef Lisa Kalabokis


Rhubarb Syrup Yield:

approximately 8 oz


4 cups chopped rhubarb

1 cup raw sugar

1 cup water


  1. Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring

to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until

the fruit is soft and the liquid has thickened slightly about 20 minutes.

   2. Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a large

bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl.

Press the solids a little with the back of a spoon to extract more syrup.

   3. Carefully pour the syrup into a clean bottle. Cover or cork the bottle and


Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
N. Clark St & N. Lincoln Ave
Saturdays, 7am–1pm
June through October (Outdoors)
West Loop, Mary Bartelme Park
115 S. Sangamon St
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
2430 N. Cannon Dr.
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition