{"id":22247,"date":"2017-05-15T05:57:26","date_gmt":"2017-05-15T09:57:26","guid":{"rendered":"http:\/\/willceau.com\/news\/?p=22247"},"modified":"2019-11-26T07:24:36","modified_gmt":"2019-11-26T12:24:36","slug":"rhubarb-syrup","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2017\/05\/15\/rhubarb-syrup\/","title":{"rendered":"Rhubarb Syrup"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"22249\" data-permalink=\"https:\/\/willceau.com\/news\/2017\/05\/15\/rhubarb-syrup\/rhubarbsyrup-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/05\/RhubarbSyrup-1.jpg?fit=640%2C853&amp;ssl=1\" data-orig-size=\"640,853\" data-comments-opened=\"1\" data-image-title=\"RhubarbSyrup\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/05\/RhubarbSyrup-1.jpg?fit=640%2C853&amp;ssl=1\" class=\"aligncenter wp-image-22249\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/05\/RhubarbSyrup-1.jpg?resize=500%2C666&#038;ssl=1\" alt=\"\" width=\"500\" height=\"666\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/05\/RhubarbSyrup-1.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/05\/RhubarbSyrup-1.jpg?resize=225%2C300&amp;ssl=1 225w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>I made a rhubarb pie, cut up enough to freeze for a future pie, and made syrup!\u00a0I used one part syrup to five parts seltzer, although it would be good in lemonade or with champagne. \u00a0Recipe under the cut.<!--more--><\/p>\n<ul>\n<li>4 cups sliced rhubarb<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>1 cup water<\/li>\n<\/ul>\n<ol>\n<li>Add all ingredients to a medium sauce pan, and bring to a boil. Lower heat to medium, and let simmer for 20 to 25 minutes, stirring occasionally.<\/li>\n<li>Pour through a strainer into a bowl, pressing the solids with the back of a spoon. Pour syrup into a bottle and refrigerate.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I made a rhubarb pie, cut up enough to freeze for a future pie, and made syrup!\u00a0I used one part syrup to five parts seltzer, although it would be good in lemonade or with champagne. \u00a0Recipe under the cut.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238],"tags":[4144,1648,4145],"class_list":["post-22247","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-drinks","tag-rhubarb","tag-syrups"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-5MP","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":43290,"url":"https:\/\/willceau.com\/news\/2024\/05\/20\/rhubarb-sour-cream-pie\/","url_meta":{"origin":22247,"position":0},"title":"Rhubarb Sour Cream Pie","author":"Tina Garceau","date":"May 20, 2024","format":false,"excerpt":"This rhubarb sour cream pie has just four ingredients - plus an unbaked pie crust. Fill the crust with sliced rhubarb, whisk sugar, sour cream, and flour together, pour over the rhubarb and bake. It's simple and delicious! 4 cups rhubarb, thinly sliced 1 1\/3 cups granulated sugar 1 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/RhuPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/RhuPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/RhuPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":16360,"url":"https:\/\/willceau.com\/news\/2014\/05\/12\/strawberry-rhubarb-crumb-pie\/","url_meta":{"origin":22247,"position":1},"title":"Strawberry Rhubarb Crumb Pie","author":"Tina Garceau","date":"May 12, 2014","format":false,"excerpt":"Yep, another post about rhubarb - my obsessions drive me!\u00a0At the market on\u00a0Saturday, my friend John had rhubarb, and two stands down, another vendor had big, gorgeous, ripe strawberries. I made two pies - one for my fellas and one for John!\u00a0 Crust: 1 1\/3 cups flour 1\/2 teaspoon salt\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/StrawRhuCr.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/StrawRhuCr.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/StrawRhuCr.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43171,"url":"https:\/\/willceau.com\/news\/2024\/04\/16\/strawberry-rhubarb-pie-6\/","url_meta":{"origin":22247,"position":2},"title":"Strawberry Rhubarb Pie","author":"Tina Garceau","date":"April 16, 2024","format":false,"excerpt":"Strawberry rhubarb is my favorite pie, the perfect combination of tart and sweet. It's the classic summer pie, and wonderful when served with a scoop of vanilla ice cream! 2 pie crusts 4 cups strawberries, quartered 2 cups rhubarb, cut into thin pieces 1\/2 cup light brown sugar 1\/2 cup\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/04\/StrawberryRhu.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/04\/StrawberryRhu.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/04\/StrawberryRhu.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":12898,"url":"https:\/\/willceau.com\/news\/2013\/05\/07\/strawberry-rhubarb-apple-pie\/","url_meta":{"origin":22247,"position":3},"title":"Strawberry Rhubarb Apple Pie","author":"Tina Garceau","date":"May 7, 2013","format":false,"excerpt":"I had planned for a lazy Sunday - a load of laundry, a little time in the studio, a walk around the neighborhood with my camera. My game plan drastically changed when I discovered that one of the vendors on 9th Street had rhubarb. Around these parts, rhubarb has a\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2013\/05\/RSASlice.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45405,"url":"https:\/\/willceau.com\/news\/2025\/07\/28\/raspberry-rhubarb-pie\/","url_meta":{"origin":22247,"position":4},"title":"Raspberry Rhubarb Pie","author":"Tina Garceau","date":"July 28, 2025","format":false,"excerpt":"There is still rhubarb in the market, along with enormous raspberries - so I thought I'd shake things up and combine them in a pie. Instead of a top crust, I made a crumble topping with light brown sugar and quick cooking oats. The tartness of the rhubarb merged with\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/07\/RaspRhuPie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/07\/RaspRhuPie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/07\/RaspRhuPie.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":45249,"url":"https:\/\/willceau.com\/news\/2025\/06\/16\/sour-cream-strawberry-rhubarb-pie\/","url_meta":{"origin":22247,"position":5},"title":"Sour Cream Strawberry Rhubarb Pie","author":"Tina Garceau","date":"June 16, 2025","format":false,"excerpt":"I'm a big fan of all things strawberry\/rhubarb. For Father's Day, I made this strawberry rhubarb crumb pie with sour cream. The sweet and tart fruit compliment each other, while the sour cream makes a perfect custard type filling in the pie. 1 unbaked pie shell 2 cups strawberries, sliced\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/StrawRhubSC.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/StrawRhubSC.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2025\/06\/StrawRhubSC.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/22247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=22247"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/22247\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=22247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=22247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=22247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}