Rhubarb Plum Syrup

In APPETIZERS/COCKTAILS, Recipes by Frances Largeman Roth

Makes 2 Cups (500ml) Syrup

Rhubarb grew wild in my mother’s garden. Growing up, I remember plucking gigantic stalks and munching them right out of the ground while my mom laughed. Rightly so, I’m sure my face was twisted into a pucker from the vegetable’s significant tang. These days I prefer my rhubarb mixed with some sweetness. This pretty syrup makes a lovely spring spritzer with sparkling water or an elegant cocktail, like the Ruby Sparkler


  • 1 cup (122g) diced RHUBARB (from about 2 stalks)
  • 1 ripe PLUM, pitted and sliced into wedges
  • 1 cup (250ml) light AGAVE NECTAR


  1. In a medium saucepan, combine all of the ingredients. Add 1¼ Cups (300ml) of water and bring to a boil over high heat, stirring occasionally. Reduce to a simmer and cook until the syrup is bright red and the fruit has fallen apart, about 5 minutes.
  2. Pour the syrup through a fine-mesh sieve, catching the strained syrup in a bowl below. (The fruit can be discarded or eaten—I hate to waste!) Allow the syrup to cool and then transfer it to a clean glass jar with a tightly fitting lid. Refrigerate for up to 2 weeks.

(per 2 ounces)

  • Fat 0g (Sat 0g, Mono 0g, Poly 0g)
  • Protein 0g
  • Carbohydrates 17g
  • Fiber 0g
  • Cholesterol 0mg
  • Iron 0mg
  • Sodium mg
  • Potassium 28mg
  • Calcium 8mg