Honey Child’s Rhubarb & Vanilla Syrup


Honey Child’s Rhubarb & Vanilla Syrup


  • 2 oranges
  • 2 lbs of rhubarb chopped into 1 inch pieces
  • 4-5 cups sugar
  • 2 TBS of Vanilla Bean Paste the best you can find
  • ….and a pinch of salt


  • Method:
  • Cut thick strips of orange zest then squeeze the juice into a saucepan.
  • Place the rhubarb with the sugar and orange zest in the pan with the juice and set over a high heat.
  • Bring to a simmer and cook for 10 minutes.
  • Place a sieve over a mixing bowl.
  • Carefully press the rhubarb through the sieve with a wooden spoon, pressing down to extract as much of the juice as possible.
  • Discard the solids. Then stir in Vanilla Past and a pinch of salt and allow the juice to cool before pouring it into a sterilised bottle.
  • This will last for 2 months in the fridge or 6 months in the freezer.
  • Chill, then enjoy.


I serve it like this……..
To drink stir into Soda water &Gin or Vodka, or mineral water, or Lemonade.
Or on top of Apple Pie, Vanilla Poundcake or Ice cream

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