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Rhubarb Rosemary Syrup


  • 1 cup sugar
  • 1 cup water
  • 2-3 rhubarb stalks
  • 1-2 rosemary sprigs


  1. Once you've dissolved the sugar in the water in a small pot on the stove, add in the rhubarb and rosemary. Take off the heat and let sit for 30 minutes. Store in an airtight container for up to 1 month.