Rhubarb Syrup

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  • 1Servings


  • 1 cup coarsely chopped rhubarb
  • 1 1/2 cups maple syrup
  • 3/4 teaspoon grated fresh ginger
  • Pinch salt


In small saucepan, combine all ingredients with 1 cup water. Bring to a boil, reduce to a simmer and cook until fruit breaks down and syrup thickens, about 30 minutes. Pour over vanilla ice cream, yogurt, pound cake or pancakes.