• 4 cups rhubarb
  • 1 cup water
  • 1 cup sugar
  • 1 tbsp lemon juice


Combine all ingredients and bring to a boil. Continue boiling for approximately 20 minutes until rhubarb is mushy and has lost most of its colour. Strain rhubarb through a fine mesh strainer. Allow to cool completely and pour into a glass container. Seal and refrigerate. Add concentrate to iced teas, lemonade or ginger ale for a refreshing summer drink.

The syrup should last in the fridge for several weeks.