Rhubarb Simple Syrup II

A simple syrup for making refreshments.


3 pounds fresh or frozen rhubarb, chopped (about 10 cups)
2 quarts water
1 tablespoon grated orange peel
2 cups granulated (white) sugar
1/2 cup lemon juice
1/2 cup orange juice
1/8 teaspoon salt


In a Dutch oven, bring rhubarb, water and orange peel to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until rhubarb is very tender. Cool slightly. Strain through cheesecloth; discard pulp.

Return liquid to the pan. Stir in the sugar, lemon juice, orange juice and salt. Cook and stir over medium heat until sugar is dissolved. Cover and refrigerate until chilled.

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