Rhubarb syrup

Rhubarb syrup

30 min. Active
30 min. Total
165 kcal per dl
vegan, lactose-free, gluten-free
Nutritional value / dl: , Carbohydrate: 40 g

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  • Pan
  • Sieve
  • Kitchen scales
  • Glass bottle


7 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rhubarb juice

400 g rhubarb
5 dl water


300 g sugar
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How it's done

The kids can help at the marked areas .

Rhubarb juice

400 g rhubarb
5 dl water

Chop the rhubarb into pieces, mix the rhubarb and water in a pan, bring to the boil, simmer for approx. 20 minutes reducing the liquid to approx. 400 ml, pour through a fine sieve, retain the juice.


300 g sugar

Pour the rhubarb juice back into the pan, add the sugar, bring to the boil while stirring constantly, simmer over a low heat for approx. 5 minutes. Remove the pan from the heat, pour the boiling hot syrup into clean, warmed bottles and fill to just below the rim, seal immediately, leave to cool.

Good to know
Serve: with slices of lime and water.
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