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Rhubarb Cherry Syrup

I love rhubarb and I love that rhubarb grows abundantly in my neck of the woods in Montana. This chunky rhubarb cherry syrup is delicious drizzled over waffles, swirled into oatmeal or vegan yogurt, and poured over dairy-free vanilla ice cream.

I love rhubarb and I love that rhubarb grows abundantly in my neck of the woods in Montana. This chunky rhubarb cherry syrup is delicious drizzled over waffles, swirled into oatmeal or vegan yogurt, and poured over dairy-free vanilla ice cream.
I love rhubarb and I love that rhubarb grows abundantly in my neck of the woods in Montana. This chunky rhubarb cherry syrup is delicious drizzled over waffles, swirled into oatmeal or vegan yogurt, and poured over dairy-free vanilla ice cream.

Rhubarb Cherry Syrup

Ingredients:

  • 1 cup diced rhubarb

  • 1 cup sugar

  • Juice of a small lemon

  • 1 cinnamon stick

  • 2 (1/4-inch thick) sliced fresh peeled ginger

  • 1 cup light corn syrup

  • 1 cup pitted cherries, chopped

  • 1/4 cup cornstarch mixed with 2 tablespoons cold water


Directions:

  1. In a large saucepan over medium heat, combine the rhubarb, sugar, lemon juice, cinnamon, ginger and corn syrup.

  2. Bring mixture to a simmer, stirring to dissolve the sugar, and cook until rhubarb is tender, about 5 minutes.

  3. Add cherries, stirring to combine, and bring mixture back to a simmer.

  4. Stir in the cornstarch mixture and continue to stir until cornstarch has dissolved and mixture thickens slightly.

  5. Allow to cool completely and refrigerate in a mason jar for up to 1 week.


More tasty vegan recipes! 
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