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Red Wine Rhubarb Syrup

Candied rhubarb adapted from James Beard Foundation
Servings: 1 cup


  • 2 c/475ml red wine
  • 2 c/250g thinly sliced rhubarb
  • 1 c/200g granulated sugar

Candied rhubarb

  • 1 lg stalk/200g rhubarb
  • 1 c/200g sugar
  • ½ c/120ml water


  • Combine ingredients in a medium sauce pan. Heat over low for 45 min – 1 hour not quite simmering.
  • Strain liquid from rhubarb. Squeeze or press to extract all liquid. Keep rhubarb pulp to use as a jam.
  • Reheat syrup at a simmer on med-low for 10-15 minutes until slightly reduced and at desired consistency.
  • Store in a closed container in the fridge for up to 2 weeks.

For candied rhubarb:

  • Preheat oven to 225F.
  • Thinly slice rhubarb across the grain (1/8” slices or leson a diagonal.
  • Bring ¾ c sugar and water to boil in saucepan. Boil for 30 seconds and then remove from heat.
  • Add rhubarb and stir gently to ensure all slices are submerged. Allow to sit for 15-20 minutes.
  • Drain rhubarb slices (but keep the syruand spread out on a parchment lined baking sheet.
  • Dry in oven for 30-40 minutes, until slightly tacky to the touch. Remove from oven and allow to cool.
  • Once cool toss slices in remaining sugar and store in an airtight container.