Rhubarb season is here, and this is the easiest way to make it feel a bit special. Soft, glossy, and just tart enough perfect for spooning over whatever you’ve got on hand.
Ingredients
200g rhubarb
50ml water
20–30g sugar (about 10-20% of the rhubarb weight, depending on how tart it is or how sweet you like it)
Optional: ½ tsp vanilla or a few strips of orange zest
Optional: squeeze of lemon juice
Method
Trim off the leaves and discard (they’re not edible) and wash the stalks well. Cut into even pieces, about 3–4cm long so they hold their shape.
Place the rhubarb in a wide pan in a single layer if possible. Add the water, sugar, and any flavourings.
Bring to a gentle simmer, then cook on low for 3–4 minutes, turning once. Keep an eye on it, rhubarb goes from perfect to mushy quickly. You’re looking for tender but still holding its shape.
Remove the rhubarb carefully with a slotted spoon into a shallow container.
Let the syrup cool, then taste, Pour the cooled syrup back over the rhubarb. Leaving the rhubarb sit in the liquid overnight will enhance the colour
To store
Keep in the fridge for up to 3 days.
Ways to use it
Spoon over yogurt or muesli, pancakes, porridge, or French toast.
Serve with ice cream or folded through whipped cream.
Perfect on porridge or layered into a simple dessert.
Zero-waste tip
Don’t waste that syrup, it’s liquid gold. Stir it through sparkling water for a quick refresher, add to cocktails, or drizzle into iced tea..