#BreakfastforDinner: Pancakes with Rhubarb Syrup

The time of year that it is leads to dinners made on the run and using the last bit of steam that you’ve got.

Life is great but a break is muchly needed.

Small one has soccer on Wednesdays and for the past couple of weeks I’ve been making a quick dinner out of breakfast foods before we run out the door.

I had the last of my rhubarb hanging about and decided that a nice treat for our weekly ‘breakfast’ would be a rhubarb syrup to slather our pancakes with.

This syrup would be amazing with just about anything and I am thinking that some summer cocktails are in the offing.  

Syrups are so fun but also so easy.  Just flavourings and an equal mix of water and sugar.  I tend to like to use raw sugar as it gives a extra caramel taste to what I’m making.  I think that rhubarb’s best friend is ginger so I stuck a big chunk in with the mix.


Boil everything up until quite thick and take your chunk of ginger out.


Pour into a pretty bottle and enjoy hot or cold.


Fluffy pancakes at the ready and a hungry kiddo ready for soccer.


Hot or cold this syrup is something to totally indulge in.



#BreakfastforDinner: Pancakes with Rhubarb Syrup
  • 2 cups rhubarb
  • 2 inches ginger
  • 2 cups water
  • 2 cups raw sugar
  1. Combine ingredients and boil until thickened (about 30 minutes), funnel into a bottle. Serve with pancakes or combine with soda water for a fabulous drink.

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  1. says

    Sounds yummy. I found a rhubarb plant in my garden (not sure where it came from)…I need a strawberry rhubarb jam recipe for Ben, that’s the only jam he’ll eat right now

  2. Kim says

    Don’t have rhubarb but I gotta say those pancakes look tempting. I usually make sourdough multigrain waffles but I may have to think about pancakes next time.


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