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This simple rhubarb syrup recipe is a great way to add sweetness and delicious rhubarb flavor to a variety of spring drinks.
A tart, starchy vegetable that is not commonly eaten raw, rhubarb is delicious in baked goods as well as syrup for cocktails and mocktails. It’s unique and sharp flavor goes well with berries, honey, and lemon flavors.
What’s in Rhubarb Syrup?
- Sugar - Choose either white cane sugar or white beet sugar for this recipe. Both have a clean taste that will allow the rhubarb flavor to shine through. You can use other sugars in place of the white sugar, but using things like maple syrup, honey, or agave nectar will change the overall flavor of the rhubarb syrup.
- Rhubarb - Choose fresh or frozen rhubarb for this syrup recipe. Either one will work great. You only need the stems of the rhubarb. Do not use the leaves.
- Water - Filtered water from your tap will work perfectly here.
How to Make Rhubarb Simple Syrup
If needed, clean and chop your rhubarb stalks into 1-2 inch pieces.
In a medium sized pot over medium heat, combine sugar, rhubarb, and water.
Bring the mixture to a boil, reduce heat to simmer. Let the mixture simmer for five minutes, or until the rhubarb is soft and tender.
Remove the pot from the heat and let it sit for 10 to 15 minutes until the mixture has cooled.
Set a fine mesh strainer over a bowl and strain the cooled rhubarb mixture through the strainer.
Gently press all the liquid through to the bowl below using a spatula or wooden spoon.
Discard the cooked rhubarb and pour your syrup into a glass bottle or other glass airtight container for storing.
Store your syrup in the refrigerator for up to two weeks.
How to Use Rhubarb Syrup
- Pour over vanilla ice cream.
- Make a delicious Rhubarb Gin Gimlet cocktail.
- Combine 2 ounces of rhubarb syrup with 4 ounces of cold club soda or sparkling water for a delicious fizzy rhubarb soda.
- Make a delicious rhubarb strawberry cocktail by shaking up 2 ounces of strawberry vodka, 1.5 ounces of rhubarb syrup and 0.5 ounces of fresh lemon juice.
- Make a rhubarb margarita by combining 2 ounces of silver tequila, 1 ounce fresh lime juice, 2 ounce rhubarb syrup, 0.5 ounces orange liqueur. Shake with ice in a cocktail shaker and strain into a salt-rimmed rock glass filled with ice cubes.
- Add homemade rhubarb syrup into iced tea for a little sweetness.
More Easy Simple Syrup Recipes
Simple syrups are a quick and easy way to add delicious flavor and sweetness to a variety of cocktails and mocktails. Fresh basil syrup, homemade orange blue curaçao syrup, and citrusy hibiscus syrup all come together in minutes. Homemade strawberry syrup is my favorite thing to make with fresh Michigan strawberries and is ideal in a glass of lemonade.
Why is Rhubarb Syrup Pink?
Rhubarb has mostly green stalks with very red skin on part of them. Thanks to that red skin, rhubarb syrup is naturally a beautiful pink color, giving your cocktails and mocktails a fun spring look.
Variations on Rhubarb Syrup
Make this recipe your own by adding in additional ingredients alongside the rhubarb. Try fresh strawberries, raspberries, or vanilla beans for a delicious twist on rhubarb simple syrup.
What’s the best time of year to buy rhubarb?
Where I live in Michigan, rhubarb season is usually 3-4 weeks during mid-May and early June. It is easily grown in our area, so many people have it in their backyards. It is also one of the first crops to show up at the farmer's markets and in our local grocery stores.
Can you freeze rhubarb?
Fresh rhubarb can be easily frozen. Just chop it up into 1-2 inch pieces and place it in an airtight bag in the freezer for up to three months. It will lose its texture when it’s frozen, so keeping your rhubarb this way is best when using it for syrup.
Some grocery stores carry frozen rhubarb in their frozen fruit section, so keep an eye out for it if you're having trouble finding fresh rhubarb.
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How to Make Rhubarb Syrup
Ingredients
- 2 cups rhubarb, fresh or frozen chopped
- 1 ¼ cups white sugar
- 1 cup water
Instructions
- If needed, clean and chop your rhubarb stalks into 1-2 inch pieces.
- In a medium sized pot over medium heat, combine sugar, rhubarb, and water.
- Bring the mixture to a boil, reduce heat to simmer. Let the mixture simmer for five minutes, or until the rhubarb is soft and tender.
- Remove the pot from the heat and let it sit for 10 to 15 minutes until the mixture has cooled.
- Set a fine mesh strainer over a bowl and strain the cooled rhubarb mixture through the strainer gently pressing all the liquid through to the bowl below using a spatula or wooden spoon.
- Discard the cooked rhubarb and pour your syrup into a glass bottle or other glass airtight container for storing.
- Store your syrup in the refrigerator for up to two weeks.
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