![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/06\/Rhubarb-Parsley-Syrup-783x1024.png\")
Rhubarb Parsley Syrup<\/p>\nRhubarb Parsley Syrup<\/p>\n
Makes 4 (half-pints\/250 ml) jars<\/p>\n
<\/p>\n
11\/2\/ pounds\/680 g rhubarb stalks, roughly chopped<\/p>\n
3 cups\/710 ml filtered water<\/p>\n
1\/2 cup packed parsley leaves and stems<\/p>\n
11\/2 cups\/510 g honey<\/p>\n
2 T. bottled lemon juice<\/p>\n
<\/p>\n
Prepare a boiling water bath and 4 half-pint\/250 ml jars.\u00a0 Combine chopped rhubarb, parsley, and filtered water in a medium pot. Bring to a boil and let simmer for 15 minutes until the parsley has wilted and the rhubarb is soft enough to be easily mashed with a wooden spoon. Place a fine mesh sieve over a large bowl and strain the rhubarb and its juice through the sieve. Let it drip undisturbed. Do your best to resist the urge to press the pulp to help it release its liquid as this will result in cloudy syrup. \u00a0\u00a0Return the strained juice to the pan. Add the honey and lemon juice and bring to a boil. Skim any foam that appears on the top.\u00a0 Pour the hot syrup into the prepared jars, leaving a 1\/2 inch of headspace. Wipe the rims, apply the lids and rings, and process in a hot water bath for 10 minutes.<\/p>\n
<\/p>\n