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We learned about Cheong Syrup from Johnny Kyunghwo Sheldrick who posted a fabulous Pineapple Cheong Reel on Instagram. Cheong is a Korean technique of making syrups and fruit preserves. It's incredibly easy and the result is great. Like for everything good in life, you only need one thing: time. The syrup should sit in the fridge for at least three weeks so that the sugar can extract all the juices from the fruit. Since it's rhubarb season, we wanted to try a Rhubarb Cheong Syrup and what can we say: the result is a delicious, intense syrup and we will definitely be making a lot of Cheongs now.

Makes 1 bottle or jar of syrup

500 g Rhubarb, peeled and cut into small pieces

500 g raw cane sugar

optional: a few raspberries for color

Peel the rhubarb and cut it into small pieces. Measure it in a large bowl (plus the raspberries if using) and add the same amount of sugar. Mix with a spatula, put in a jar and press everything down firmly with a spoon. A little liquid should already come out of the rabarber. Seal the lid and put the jar in the fridge. Leave it there for at least three weeks. We shook the jar from time to time to distribute the remaining sugar, but you don’t necessarily have to.

After three to four weeks, the syrup can be strained. Use a sieve and a large bowl to collect the syrup. Firmly squeeze the rhubarb in the sieve so that all the remaining juices are released. Then pour your rhubarb syrup into a jar or bottle. We made compote from the remaining rhubarb pieces, but you can also dehydrate them and add them to desserts or granola.


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