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rhubarb peel syrup on the table with leaves behind

Rhubarb Simple Syrup (with Leftover Peel)

Rhubarb simple syrup made with the leftover peel. A great and easy method of preserving rhubarb and making use of leftovers.
Course Preserves/Canning Recipes
Cuisine German
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 -3 small bottles
Calories 1308kcal
Author Adina


  • 8.8 oz rhubarb peel
  • 5 cups granulated sugar
  • 2 ¼ teaspoons citric acid
  • 4 1/3 cups water


  • Wash the rhubarb thoroughly before peeling it. Measure the peel and place it in a pan. Add the rest of the ingredients and bring everything to a boil.
  • Cook: Turn the heat down to low and let the syrup cook, uncovered for 20-25 minutes, depending on the pot you are using. If the pot is very wide, the cooking time is shorter. The liquid should be slightly thickened, but not too thick.
  • Rest: Take the pot off the heat, let cool down and keep in the fridge or cellar for 24 hours.
  • Strain the syrup and discard the peel.
  • Cook again: Pour the syrup back into the clean pot, bring to a boil and simmer, uncovered for 6-8 minutes.
  • Store: Pour into the sterilized bottles and seal.


Serving: 1small bottle | Calories: 1308kcal | Carbohydrates: 337g | Protein: 1g | Sodium: 20mg | Fiber: 2g | Sugar: 334g