Comments on: Rhubarb Syrup Recipe

By: Merry Christmas! | The Green Dragonfly

Merry Christmas! | The Green Dragonfly — Sat, 24 Dec 2011 07:58:52 +0000

[...] made two batches of this with all the rhubarb we have growing, and this for dessert tonight. And one of these, really if you [...]

By: Rhubarb Syrup « Putting By

Rhubarb Syrup « Putting By — Tue, 26 Jul 2011 12:13:13 +0000

[...] followed the instructions from Marissa adjusted to the amount of rhubarb I had. I also canned it in the end into two pint [...]

By: Sour & sweet

Sour & sweet — Fri, 17 Jun 2011 09:26:39 +0000

[...] all love rhubarb here. Last week we ate rhubarb-crumble for desert, drank rhubarb-syrup with iced tea and made rhubarb-chutney to accompany the meat in a few weeks. Use rhubarb now or put [...]

By: Sweet, savory, pie filling and pickles – six recipes for rhubarb.

Sweet, savory, pie filling and pickles – six recipes for rhubarb. — Tue, 07 Jun 2011 19:02:57 +0000

[...] toiling in the kitchen, this rhubarb syrup from Food in Jars was just the ticket. A tablespoon or two in a glass of seltzer was refreshing and not too sweet. [...]

By: Rhubarb Syrup with Whole Wheat Carrot Pancakes and Fruit Leather « Holy Crap! That's Delicious!

Tue, 07 Jun 2011 06:41:50 +0000

[...] love the pink of the syrup, it is so light and wonderfully satisfying on the pancakes. I used this recipe from Food in Jars. I have fallen in love with this site. So excited to use it over and over [...]

By: Marisa

Marisa — Wed, 01 Jun 2011 13:37:31 +0000

Yes, you can preserve it. Process in either pints or half pints for 10 minutes.

By: Karla

Karla — Tue, 31 May 2011 16:39:05 +0000

Can you can/perserve this – or is it just a refrigerate item?

By: Julie

Julie — Mon, 30 May 2011 16:29:36 +0000

Just made this. It’s so pretty!! Thanks so much for the recipe–I plan on making some non-alcoholic spritzers with it for a cookout today. Love your website.

By: Balsalmic Reduction

Balsalmic Reduction — Sun, 08 May 2011 13:21:16 +0000

I actually made this same syrup last week and it is great as the simple syrup for a Pimm’s Cup! One part rhubarb syrup, one part lemon juice, 3 parts Pimm’s #1, muddle that with some orange, cucumber and a bit of mint and finish with ginger ale. Super tasty.

By: Ted Fristrom

Ted Fristrom — Sun, 08 May 2011 05:04:45 +0000

This past week we had the “Richter Farms Rhubarb-Swirl Ice Cream & Jam, Creme Fraiche Parfait, and Pickled Rhubarb. I don’t normally think of myself as a rhubarb kind of guy, and I wouldn’t have ordered it except that it came with the tasting menu. But I’m now a convert to all ways that one might use and abuse rhubarb.