Rhubarb Syrup



  • 1 cup sugar
  • 1 cup water
  • 1/2 vanilla bean pod, split and scraped
  • 6 oz rhubarb, finely chopped (about 1 1/4 cups)


  1. Combine all ingredients in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Simmer until rhubarb is tender about 3-5 minutes. Let cool completely. Remove vanilla pod before serving.

    You can add this to sparkling water or drizzle over angel food cake or pound cake with whip cream as a topping.