Rhubarb & Rosewater Syrup

Perfect weekend to try this recipe. Simmering right now in fact! fyi – found a typo : ) “Carefully strain into a bowl through A of cheesecloth-lined strainer.”

HS: Thanks Ralph – fixing now 🙂

Try 2 oz. vodka + 1/2 oz sweet vermouth + 2 tsps syrup. Shaken over ice and strained into a martini glass with a lime twist. I call it a Rose & Ruby.

These are such pretty photographs and this recipe looks delightful. I absolutely love your gold rimmed glasses, where are they from? Best, Alison

Hi Alison – thanks! Those I picked up in a second-hand shop.

This is beautiful and so creative. The previous poster’s idea of ginger sounds invigorating!

Just made a batch of this but with grated ginger added to the rhubarb and without rosewater. Lovely as a spritzer!

Can’t wait to try this…it looks divine!
I’ve just recently purchased both your books…I LOVE the recipes. You said in the introduction to Super Natural Everyday that you didn’t include any of your more time consuming recipes. I hope those recipes will one day find their way into one of your books. I would love to give them a try.

Wonderful!
What can I do with the left over sugar filled rhubarb, seems like a waste to just toss it…

Looks so delicate and amazing. I love pink.

My daughter and I made this today. Was a fun thing to make for Mother’s Day. She had gone to a party where Rhubarb Mojitos were served and was raving about them. I told her about the syrup recipe I had seen here and since I had some rhubarb we made some.
I made a chia drink with the syrup. I also added some leftover rhubarb pulp to the second drink (had to have seconds!) and soda water. (I keep chia seeds soaked in water in the fridge for drinks.)
Thanks for the recipe !

Thanks for this great recipe! I used Orange flower instead of rosewater and the result was so great!!! thanks again

This looks like heaven, and I need it in my life asap.

Congrats on the Beard Award! Awesome!
Made this today & soon will be working the leftover solids into a quick bread, modifying an applesauce bread recipe. I think ground cloves will accent the flavor nicely… Thanks for this yummy recipe!

oooo, Rhubarb syrup sounds very interesting. can’t wait to try this one out. This website always proves good.

This is great! I was just thinking the other day that I needed more rhubarb in my life. I would totally invest in this flavor combination, both for sodas and for lip gloss. 🙂

This is terrific. I made it with Orange Water instead of Rose….can’t seem to get into eating roses. But, the orange water works well as does fresh mint in bubbly water – my evening cocktail! I take the leftover pulp and swirl it through a poundcake recipe before baking – that marbled effect. It would also work as the bottom of a caning jar with cake poured over and then baked – a cobbler or sorts. No waste on this one.

HS: Carla, I might just have to try the swirled pound cake idea with the rhubarb left-lovers. Really great idea. I bet a subtle rosewater icing would be just the thing to finish it with. Thanks for the inspiration!

I am trying to learn to love rhubarb, and this syrup really helps. It was simple to make and really delicious. I haven’t strayed from your suggestions… it’s perfect on yogurt and waffles.

This is FANTASTIC! I think 1 teaspoon on rosewater was the perfect amount for me. I ended up using one and a half and its a tad strong, but so good! I’ve been enjoying it with tonic water.

How long does the syrup keep in the fridge? I see the rose water keeps for a week.

This is such a beautiful blog. I love the way you take photos of the food. So lovely really!!

I just used this to flavor whipped cream for shortcake! What a delight!

this sounds amazing, i’m excited to play around with it in cocktails. maybe a splash in a gin and tonic?
and congratulations on your james beard win ! i was so thrilled to see it was you.

This idea of a homemade syrup in soda water is intriguing me lately. But I never would have dreamed up something so elegant!

Very nice pictures! I will definitely be making this soon. Thank you for your beautiful site. Best regrads from Iceland

It turned out great! A note to others that are planning on making it. I tasted the syrup after adding one tsp of rose water and found it to be plenty. So beware adding two tsp at once!

This is such a lovely recipe. Could you offer some suggestions on where we can purchase edible organic rosewater from?
Tks

You WON!!!! Congratulations!
This is my first comment, though I’ve been hovering around this blog regularly since last summer. I picked up this book in January and have hardly put it down since. Your writing is warm and engaging, and I find your recipes walk this line to be both simple and revelatory. I am using new ingredients in ways that feel familiar, intuitive.
All that to say, a well-deserved award, Heidi. Thank you for your vision for natural, healthy food. It is making a difference our lives, and I guess that is really what the award says when it comes down to it.

HS: Thanks Joel – it was a huge thrill and surprise.

Hi Heidi!,
Congratulations on the Beard award! That is HUGE! I love your work and am so happy that you’ve been recognized on such a scale – well deserved.

Ooohh.reminds me of the rose water syrup we use to add to milk for “Rose Milk” during hot Indian summers.
I cannot wait to add it to my morning oatmeal routine.
Lovely shots…i like your lip gloss flavor idea 😉

I have been a big fan of your blog for a long time. After much delay and hesitation (I rarely buy cookbooks) I have ordered your book 2 days ago, then that book receives a JB award.. How serendipitous! My warmest, deepest congratulations 🙂

Beautiful and delicate and delicious. Enjoying my first batch as soda right now.

Congratulations on your James Beard win!

I never used rhubarb ! But i am curious to try this for sure 🙂

This looks amazing Heidi. The color, the flavors. I love rosewater and finding new ways to use it. Il’l pick up some rhubarb at the store and give this a whirl. Thanks for a beautiful post, and as always lovely photos. I’ve been trying to minimize sugar usage, but just have to make this. Hmm, what about a rhubarb-rosewater sorbet?

So simple and lovely. Must try this soon!

Those are such beautiful photos! I love those little glasses. I made this with pomegranate molasses instead of rose water and it was pretty phenomenal, if I might say!

The syrup looks gorgeous and absolutely delightful. I’d love it drizzled over yogurt! And where did you get those lovely glasses? I’m looking for glasses just like those! 🙂

HS: I picked those up in an antique store – in a set of four. Keep your eyes peeled 🙂

I made it yesterday- substituted ginger syrup for the rose water because I didn’t have rose water. It makes the most BEAUTIFUL color, but the flavor is too subtle. Today I bought the rose water and added it and suddenly the flavor of the rhubarb came through. I happen to love raw rhubarb; we used to grow it. I didn’t even know you could bake it until I was much older.

Such beautiful pictures! I’ll definitely be making this soon.

So happy I saw this before hitting the market this weekend because for once the rhubarb I bought isn’t waiting it out in the fridge. The syrup is wonderful, love the color, and I boiled down the drained off rhubarb a little further for jam. Congratulations on your win!

Congratulations on your Beard award!! Truly well-deserved.

This is what my panna cotta has been waiting for!

You are right about the taste of rhubarb. It is so unlike anything and like a temptress it subtly teases before unleashing the power of its amazing flavour. I made this over the weekend and added a touch of pure vanilla extract. It was beautiful! Thanks Heidi.

This is wonderful–I had it over my yogurt and muslei this morning. Thanks for the recipe, and congrats in the James Beard award! You deserve it. 🙂

Here in Norway there is a farm that sells “rhubarb juice” and this looks like a variety of what they sell. I had been wanting to make it myself – and now I can. Thank you!

This looks so sublime & elegant! I love rosewater. I know this might sound a little crazy but right now I’m on a Japanese Knotweed foraging kick which I’m using in lieu of rhubarb in a whole bunch of recipes. The taste is similar. I’ve had some successes and some failures which I just wrote about on my blog. I know I shouldn’t go there because this recipe looks like pure perfection with the rhubarb, but my knotweed-obsessed brain can’t help but wonder… Japanese Knotweed & rosewater syrup??? I may just have to try it… thank you for the lovely recipe, as always.

Oh, what a lovely pink color! I would love to try this if any cafe serves this!! Perfect for upcoming summer time:-)

This looks incredible. I can’t wait to try it. Thank you!

Serendipitous! We’re getting married in September and are making a series of syrups with seasonal fruits to use in cocktails and spritzers. I noticed you mentioned this would last 1 week in the fridge. Any ideas on freezing or canning this? Lovely pics!

What a lovely post; so beautiful!

I made this last night and couldn’t stand the thought of throwing all the rhubarb away, so I saved it and today blended it into a cream cheese frosting that’s going to fill the chocolate cake I have in the oven.

What a lovely rhubarb recipe, this sounds gorgeous.

I don’t eat rhubarb – bad childhood memories, I think. But the photographs in this post are just ravishing!

Love the pictures!

I have been listening to my friends further south gloat about all the fresh rhubarb for weeks, but spring has finally arrived in the frozen north, and the first red stalks were in at the market today. I’ll definitely be using some of it for this!

I love the colors. Pink and white together are gorgeous and the food looks incredible!

Just finished a batch, and tried it out over some lovely Bellweather Farms Ricotta. Delicious. It takes putting it with something to see how it really tastes. Might want to add some lime zest next time, it will be fun to play with. One note: I make jam, and when you make jam you are skimming ‘scum’ that forms around the edges. I found myself doing that with this batch. It can (with jam) affect the clarity of the jam. Not sure if this is the case with this, but I think I removed it just out of habit.

I made this today and it’s wonderful. For those who were wondering where to get rosewater, I found it at my local health food store.

I has been looking for a good recipe to try rhubard for the first time. this is one seems easy and delicious. Will try!

Lovely! Do you think it would work to freeze this for a couple weeks and then defrost it? I’m getting married in a few weeks and I’d love to make a batch of this to serve in spritzers at the wedding, but I’m trying to make things in advance as much as possible. Thanks!

Bellissimo! Rosewater can be used as a mild cologne also.

I just cannot wait to make this.

It looks great. Love the colors, the glasses are perfect for this, so cute!

Looks so refreshing and light. I have never tasted Rhubarbs though and I think it’s high time that I did:)

So up my alley!

Thanks Heidi! I have some rosewater I’ve been meaning to incorporate into something sooner or later! I’m waiting for rhubarb to come into season here and I’m going to give this a whirl. I’ll have to figure out what to put it on, but I’ll make it happen! As always, your photos are so inspiring. I feel calm just looking at them.

I think I just figured out my Mother’s Day gifts….lovely!!!

I just saw you won an award, congrats, I’m a long time lurker and I’m really pleased for you. I just wanted to let you know. Enjoy.

Mother’s Day gift: check! Packaged in a box with pretty tissue, rose petals, soda water, and lime shortbread. Your timing is perfect. Thanks!

Now that’s what I’m talking about! Yumo!

This is perfect! I’ve been meaning to try a rhubarb recipe (have never cooked with it, if you can believe it!) and something creative like this that can be used in many ways just looks like so much fun. I’d probably put a little of it in salad dressing to sweeten up a vinaigrette. And in yogurt. And on ice cream….probably on a biscuit to. Looks awesome!

Yes, gin! I can’t wait to try this with gin; especially Hendricks with its hints of rose. Brilliant! I love both rhubarb and rosewater, and can’t wait to give this a try.
In a recipe for rhubarb consomme in The Sweet Life: Desserts From Chanterelle, the author saves her strained rhubarb pulp to use in a strawberry-rhubarb crisp. She says that the pulp keeps to filling perfectly thick and concentrated in flavor. Yet another reason to make this syrup. : )

Maybe it’s because I’ve JUST unpacked after staying in a hotel all week and driving several hundred miles home today, that all I can think of to do with this lovely syrup, is to ammend your recipe with the addittion of a couple of juniper berries, and then when it’s ready, mix it with gin. Lots, and lots, of gin.

Yummy in my tummy

What a perfect Spring beverage! So gorgeous!

Rhubarb is so good in summer compote, it has a delightful pink color and refreshing slightly tangy taste. Just what is needed to cool you down. But the season is short, and this idea of a syrup can solve the problem. I think it can be stored much longer in the fridge.
I’ve never used rose water in cooking (only on my face:), now I have a reason to try it. Thanks for sharing this!

What a beautiful blog. I love clean design coupled with mouthwatering ideas. I look forward to trying this syrup.

a wonderful recipe. so looking forward to trying it – martini! thanks for sharing.

What a lovely post, from the visuals to the fascinating (and useful) content. Always enjoy your pieces.

Oh lovely recipe! I might switch the sugar out for honey — but as the commenter above said: into my prosecco it goes!

Really beautiful and inspired photos! A perfect spring drink and so pretty!

Where do you get rosewater? I’ve got plenty of red roses now. Canning the syrup sounds like a great idea.

I *love* this recipe Heidi. I’m certainly going to try it and I think this one’s going on my blog with your link :). The photos are absolutely beautiful.

To Gwyneth Genevieve who posted earlier about not seeing rhubarb in the UK yet: It’s been available in my local supermarket (Morrisons) for months, since the first forced rhubarb of the season in late winter, so it must be available somewhere near you. In fact I’ve seen it for sale in several different places, but then I do live in the “rhubarb triangle”!

In your picture you have it in a canning jar. Do you think it could be water bath canned? (the acidity of rhubarb?). Ive made a rose petal jam before so probably?

Hi Heidi, rose water and rhubarb, what a wonderful, fragrant combination – we use rose water a lot in Turkish cooking; it adds a lovely, floral aroma to baked goods and beverages. I also add it on the syrup for baklava, and it is lovely when making Turkish Delight too.
Love rhubarb, can’t wait to try your recipe!:)

As I read this, I’m enjoying homemade rhubarb clafoutis for breakfast. I cannot get enough of rhubarb’s tart flavor, and look forward to visiting the Boulder farmers market tomorrow to get more rhubarb and make this lovely syrup!

Would it work to put the rhubarb through the juicer first to get rid of the fiber and cook it down afterwards? I’m just thinking it would be a lot less messy.

I would love to give a try to this recipe, but I live in Brazil, and rhubarb aren’t common around here, by any chance do you have some tip to substitut it?
So very tks for your recipes, I’ve cooked your cauliflower soup (from your book) yesterday – just perfect!!
xoxo Nina

oh! how lovely this sounds! i immediately thought of a simple little plain cookie recipe i have, almost more of a tea biscuit/cracker really…it’s a perfect conveyance for other flavors, sometimes i grate in a little orange or lemon zest, or if i have some fancy liqueur around, I’ll add a spoonful of that. but a rhubarb rosemary tea biscuit?! oh my! now I’ll have to have a tea party 🙂
bettye

I haven’t seen any rhubarb at the market for 4 years…

What wonderful flavors together, tart with floral and sweetness… a nice dry Champagne perhaps?
Beautiful pics Heidi.

I’d love to try this as I love rhubarb, but I’m allergic to roses. Would you pair it with another flavor or is it just as good on its own?

HS: it’s still really good. But I’m thinking that orange blossom could work if you want to avoid roses and still want the fragrance / flower notes.

I’ve been playing in the kitchen with both rhubarb and rosewater, now this is beautiful recipe that I must try. I hope i can present as elegantly as you have too.

Gosh, your syrup sounds and looks nice. What a beautiful colour. Your idea of the syrup on goat cheese sounds lovely. My mom used to make strawberry rhubarb pie at this time of year. You’ve stirred up childhood memories.

There was beautiful rhubarb at the market today and I came home and made this syrup. AMAZING!! And the solids left over went on a bowl of oatmeal, which was also killer. Thank you for the amazing recipe. Tonight, rhubarb bellinis!!!

Ahhmmm……how about in a cocktail!!

Coincidentally, I had exactly one pound of last season’s stalks in my freezer, looking for some inspiration. Immediately grabbed the bag and made your lovely sauce! My twist: simmered the rhubarb with 2 star anise pods and 3 cardammom pods for some unusual hints of spice. Also used orange blossom water instead of rose water. Delicately floral, with warm, exotic notes. Can’t wait to drizzle this on some homemade vanilla ice cream! Thanks for a beautiful project to brighten my morning.

I would love to try this….I GROW rhubarb so it would be from my yard to the bowl. Where the heck to you get rosewater…I have not heard of its use before.

THIS is going to make great mothers day presents! Thankyou 🙂

This is absolutely stunning! Beautiful photos, and great recipe 🙂

This looks divine. I love the pink in the glasses: makes me feel like all is summer. Well done!

Can this syrup be frozen ? Would love to have extra to use throughout the year!

Thanks Heidi – another creative recipe for those of us who are always at a loss for how to use that beautiful rhubarb, not to mention those lingering drops of rosewater 🙂

This sounds perfect to add to my pellegrino on these hot days we have been having.

Gorgeous combination of colour and tastes. I will be using this syrup instead of pomegranate molasses as a sheep yogurt topping with pistachio nuts (a fav & fast desert).
BTW Rhubarb makes an exquisite handmade paper additive, the shade is from pale celadon green to light rose and the fiber curls in the sheet looking like shadow calligraphy

I’ve got a big bunch of rhubarb at home and I’ve been wondering just what to use it for. This sounds utterly delightful.

This is a really fancy recipe! I’m definitely going to try it as I never had rhubarb + rosemary syrup in my life!

Lovely idea! My son requests rhubarb juice every spring. I can it so we have it all year long. We add it to 7up or Sprite. I think I’ll try your version this year, I like the idea of a syrup instead. Pancakes here I come!!

I would use it to flavor a fresh fruit salad.

You are right: this is exactly how I want to use the rhubarb at my local market. I’ll get to it this weekend.
Rhubarb really is nice to look at. I can’t wait to add it to soda water.

This looks fantastic! I haven’t seen any fresh rhubarb in the UK yet, but I noticed some canned rhubarb in the store the other day; would that work, instead?

Hi Heidi – what line of stainless cookware do you use?

HS: Hi Paula – That is Le Creuset.

This is so gorgeous – where did you get those glasses?! They are stunning!

I’m on an inti-inflammatory diet, so no sugar for me, however I will try these with pineapple essence made by Wax Orchards, which I often use as a sweetener. I love the idea of little bottles of the syrup as gifts.

Romance syrup, that’s what I’m naming it.
I want to try this dribbled over raspberries and topped with a spoonful of lightly whipped cream. Thanks Heidi. 🙂

The color is amazing! Thank you so much for sharing.

into my prosecco it will go. 🙂

This looks so pretty, and I love the idea of it being used as a lipgloss flavour too. I love rhubarb.

Absolutely so beautiful, Heidi! This is something my grandmother would have loved; the flavors, the colors, the delicate nature of it. Your posts always put me in another era, especially because of your photos. Just stunning!

This is great! I was just thinking the other day that I needed more rhubarb in my life. I would totally invest in this flavor combination, both for sodas and for lip gloss. 🙂

I love this, it would work so well in cocktails, go thing the rhubarb is coming into season. I think I’ll have to give this a try for my next party.

This is such a great idea. I’ve been roasting rhubarb and using it on top of yoghurt or rice pudding. It’s nice to see something a bit different. Thanks!

This sounds delish. I would drizzle this over my citrus almond tea cakes, or spoon on top of Greek yogurt panna cotta with candied pistachio crunch. I heart rhubarb and all it’s sweet, vegetale nuances.

I love the idea of rhubarb syrup. And the color pink it turns out is so pretty! Maybe I will use it to make some “pink” lemonade or mix in with champagne for a refreshing cocktail

I’m going to make this and add it to my homemade Meyer Lemonade.

HS: Brilliant.

Thank you, Heidi!
I just got 5 pounds of maple sugar. I will try that as well as your version so I can compare. I love maple syrup Grade B not only for the taste but it is the blood of the tree and full of minerals and other healthful things. I make berry gallettes so I will try this syrup in place of maple syrup. I may just bathe in it.
It could happen…

Oh, this is so pretty!

I love your rosewater/rhubarb idea – next time I make rhubarb syrup I’ll definitely have to try that out! I made a very similar rhubarb syrup for cocktails a couple weeks ago, except rather than rosewater I simmered a few sprigs of rosemary with the rhubarb, which I loved! It made some great (and beautifully pink) cocktails when mixed with gin and grapefruit juice.

Oh, that syrup is such a gorgeous shade of pink! (and that aside about the lip gloss- do you make your own?!)

I just made rhubarb syrup last weekend- actually rhubarb and ginger syrup. It made one heck of a pretty spritzer. I ate the leftover rhubarb solids spooned over some yogurt with a sprinkle of pistachios for a pretty and simple breakfast.
And then there were those rhubarb and ginger mojitos… yum.

I’ve been itching to try rhubarb! Somehow I’ve get to get around to it. This looks wonderful.

I love the tartness of rhubarb. What a gorgeous colour that syrup is! I like all your ideas on what you can do with it, too.

I am always looking for rhubarb recipes since there is such a short window!

How long do you think the syrup can be kept around?

Spritzers and yogurt? I see a cocktail in the making….

A few years ago I created a Rhubarb and Guava Sorbet recipe which is just to die for. It contains Rosewater and Cardamom, so I know that the flavors go really well together!