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glass and bottle of rhubarb ginger syrup on railing of deck

Rhubarb Ginger Syrup

This Rhubarb Ginger Syrup is versatile for mocktails and cocktails.

Low FODMAP Serving Size Info: 3 quarts (2.8 L); serving size 1/2 cup (120 ml)

Course: Beverage, Drinks, Sauce
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 24 Servings
Calories: 182 kcal
Author: Dédé Wilson

Ingredients:

  • 5 cups (1.2 L) water
  • 4 1/2 cups (891 g) sugar
  • 5 1/2 pounds (2.5 kg) fresh rhubarb stalks, chopped
  • 3 ounces (85 g) fresh ginger root, peeled and chopped

Preparation:

  1. Place water and sugar in a large pot and stir together. Add rhubarb and ginger and bring to a simmer, covered. Cook for about 20 to 25 minutes, stirring once or twice, or until rhubarb is completely soft.
  2. Cool slightly, then strain through a fine wire-meshed strainer. Rhubarb Ginger Syrup will last in the fridge up to 2 weeks in an airtight container.

Notes:

Tips

  • Staying hydrated is important and sometimes it can be confusing as what to drink while following the low FODMAP diet. This Rhubarb Ginger Syrup is a perfect example of how you can keep it interesting, while still adhering to the diet. Take the time to make this syrup and you will feel like you are treating yourself to something special.
Nutrition Facts
Rhubarb Ginger Syrup
Amount Per Serving
Calories 182 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 3mg0%
Potassium 15mg0%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 45g50%
Protein 1g2%
Vitamin C 0.2mg0%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.
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