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    Home » Drink Recipes » Rhubarb Simple Syrup

    Published: Jun 12, 2023 by Cheryl Norris · This post may contain affiliate links

    Rhubarb Simple Syrup

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    Homemade Rhubarb Simple Syrup might just be the best thing that's happened to your taste buds in a long time. This sweet, tangy, and delicious syrup is perfect for adding a pop of flavor to any drink or dish, from homemade soda to cocktails, to pancakes. Made with only 3 ingredients it's easy to make at home and adds a delightful touch of sourness to any dish.

    Rhubarb syrup in a glass jar with long stalks of fresh rhubarb in the front and to the left of the jar of the syrup. There is a small vase with pink flours in the background a bright pink linen behind the jar.
    Jump to:
    • What is Simple Syrup
    • What You'll Need for This Recipe
    • How to Make Rhubarb Simple Syrup
    • What to Do With Rhubarb Syrup
    • How Long Does Simple Syrup Last
    • Variations
    • Pro Tips for Making This Recipe
    • Recipe - Frequently Asked Questions
    • If You Like This Recipe, Try These Recipes
    • Rhubarb Syrup

    There’s just something special about rhubarb.  I discovered the flavor for myself just a few years ago and so every year I wait for rhubarb season and for it to appear in the local grocery stores. I love the tart flavor, and the crunch, and will sometimes just eat it plain.  And it can be used for both sweet and savory dishes.  

    This rhubarb simple syrup just hits all the right notes when it comes to flavor and color. It’s a great way to get all that delicious tart flavor of rhubarb in a simple recipe.  And if you’re a fan of rhubarb too check out my recipe for Rhubarb Crumble Tart and Rhubarb Crumb Cake.

    What is Simple Syrup

    This rhubarb syrup is basically a simple syrup.  A simple syrup recipe is usually made with equal parts of water and granulated sugar. The mixture is heated to dissolve the sugar which creates a sugar syrup that can be used to sweeten and flavor a variety of drinks and food.

    Rhubarb syrup is the same as simple syrup except you’re using fresh rhubarb in addition to some water and sugar. The extra water is needed to cook the rhubarb and draw out as much flavor and color as possible.  

    The final syrup has bright and delicious tart flavor, a gorgeous color and the right amount of sweetness.  For other simple syrups see my recipes for Lemon Simple Syrup and Lime Simple Syrup.

    What You'll Need for This Recipe

    Here is what you’ll need for this easy rhubarb simple syrup recipe:

    Rhubarb syrup ingredients with a top down view.  Fresh rhubarb, a bowl with granulated sugar, and a measuring cup with water
    • Rhubarb: Rhubarb is a tart and edible plant.   Thinner (no more than 1-inch thick) and darker stalks are the sweetest.  I recommend the Crimson Red variety or any variety that has a dark red color. 
    • Granulated Sugar: Make sure to use granulated sugar and not powdered sugar. 
    • Water: Filtered water is best for this recipe for taste reasons.

    Note: Look for stalks that are crisp, and bright red. Darker stalks are sweeter, lighter stalks will be more tart, so you may want to adjust the amount of sugar in this recipe accordingly.  The stalks should also have a slight shine to them. If they are shriveled or have any mold on them do not use them.

    Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

    How to Make Rhubarb Simple Syrup

    Step 1:  Cut off any green tops and the root end of the rhubarb stalks.  The leaves of the plant are poisonous and should not be consumed.  Wash the stalks to remove any loose dirt.

    Chopped rhubarb in a 4-quart saucepan.  The rhubarb is a combination of bright read and light green

    Step 2: Cut the rhubarb into 1-inch or smaller pieces and place the chopped rhubarb in a saucepan.  

    Chopped rhubarb in a 4-quart saucepan with water. The rhubarb is a combination of bright red and light green

    Step 3:  Add water and bring the rhubarb mixture to a boil, then reduce the heat to low and simmer the rhubarb for 10 minutes. 

    Rhubarb cooked with water in a 4-quart saucepan.  The rhubarb is dark pink and broken down

    Step 4: After 10 minutes remove the saucepan from the heat, place a lid on the pot and let it sit for 10 minutes.  The goal is to get as much flavor and color out of the rhubarb stalks as possible.

    Cooked rhubarb in a fine mesh strainer.  The rhubarb is drained into a bowl.

    Step 5:  Strain the rhubarb liquid through a fine mesh strainer into a bowl or measuring cup, separating the rhubarb from the liquid. Do not press down on the solids.  We don’t want pieces of rhubarb in the syrup.  

    Unsweetened rhubarb syrup in a medium-sized white bowl

    Because the rhubarb breaks down more than raspberries or strawberries, the resulting liquid will be slightly more opaque and thicker.

    Rhubarb syrup in a 4-quart saucepan with sugar added

    Step 6:  Pour the liquid back into the saucepan and add the sugar.  

    A close up image of sweetened rhubarb syrup in a 4-quart saucepan

    Step 7: Heat the rhubarb liquid on medium-high heat until the sugar is dissolved.  The finished syrup will become clear and less opaque.

    You should have two (2) cups of delicious rhubarb syrup.  Cool the syrup to room temperature.  Once it is cool pour it into a clean glass jar with a lid and store it in the refrigerator.

    Rhubarb syrup in a glass jar with long stalks of fresh rhubarb in the background and a small vase with pink flowers

    What to Do With Rhubarb Syrup

    There are many things that you can do with this tart and sweet syrup.  My favorite way is to make homemade rhubarb soda.  

    • Use it to make cocktails for a party.
    • Because it’s naturally thick you can serve it for breakfast over french toast and pancakes
    • Serve it as a topping for strawberry or vanilla ice cream or my rhubarb ice cream.
    • Pour it over a slice of lemon or vanilla pound cake.

    How Long Does Simple Syrup Last

    Rhubarb simple syrup will last up to two (2) weeks in the refrigerator stored in an airtight container.

    Variations

    There are many ways to flavor this delicious syrup:

    • For a little heat and spice cut a 1-inch piece of peeled ginger, cut it into 3 pieces. Add it to the chopped rhubarb and water at the beginning of the recipe.
    • Take the seeds from half a vanilla bean and rub them into the sugar before adding the sugar to the unsweetened rhubarb syrup.
    • For a citrusy flavor add the zest of one large orange to the chopped rhubarb and water at the beginning of the recipe.

    Pro Tips for Making This Recipe

    • Remove the green leaves before consuming rhubarb.  The leaves are poisonous
    • Look for stalks that are bright red, thin, and have a slight shine to them.  The thinner and darker the rhubarb the sweeter it will be.
    • Adjust the amount of sugar according to your own personal tastes and the tartness of the rhubarb. 

    Recipe - Frequently Asked Questions

    Can I freeze rhubarb syrup?

    Yes, you can freeze rhubarb syrup. Pour it into a freezer-safe container or into an ice cube tray. Rhubarb syrup ice cubes make a nice addition to any drink or cocktail.

    What do I do with the leftover rhubarb pulp?

    Store the rhubarb pulp in the refrigerator in a container and use it your breakfast smoothie. The rhubarb adds a nice tart flavor to the smoothie.

    Can I use a different sweetener other than granulated sugar?

    I haven't tried this recipe with other sweeteners. If you use a different sweetener you may need to adjust the amount. Also, if you use a sweetener like honey, it will affect the final taste of the rhubarb syrup.

    If you make this tart and tangy rhubarb syrup recipe please leave a rating and a comment below.

    Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.

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    Rhubarb syrup in a glass jar with long stalks of fresh rhubarb in the background and a small vase with pink flowers

    Rhubarb Syrup

    Whip up this delightful rhubarb simple syrup. If you love rhubarb you'll love adding this sweet-tart syrup to drinks and desserts. It's a breeze to make and tastes absolutely delicious!
    5 from 1 vote
    Print Pin Comment
    Course: Drinks
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Cooling Time: 1 hour hour
    Total Time: 1 hour hour 35 minutes minutes
    Yield: 8
    Author: Cheryl Norris

    Ingredients

    • 16 ounces (454 grams) fresh rhubarb
    • 2 cups (472 grams) distilled or filtered water
    • 1 cup (200 grams) granulated sugar

    Instructions

    • Place a 2 or 4-cup measuring cup with a fine mesh strainer next to the stove.
    • Wash the rhubarb. Cut off the root end and any green stem. Chop the rhubarb into 1 inch pieces.
    • Place the rhubarb and the water in a 3 or 4-quart saucepan. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. After 10 minutes remove the saucepan from the heat, put a lid on the pot, and let it steep for 10 minutes. (Simmering and then steeping the rhubarb will break down the rhubarb into a pulp and draw out the color and flavor.)
    • After about 20 minutes, the rhubarb will become mushy and lose most of its color. The water will be a bright pink/red. Strain the rhubarb liquid through a fine mesh strainer into a medium-sized bowl, separating the rhubarb from the liquid. Because the rhubarb breaks down more than raspberries or strawberries, the resulting liquid will be slightly more opaque and thicker
    • Rinse out the saucepan. Add the rhubarb liquid and the sugar to the saucepan. Stir the ingredients together. Heat the mixture over medium-high heat until it just begins to simmer in order to dissolve the sugar. Once it starts to simmer, remove the saucepan from the heat and let the rhubarb syrup cool to room temperature.
    • Pour the syrup into a clean glass jar or container that has a lid and store it in the refrigerator for up to 2 weeks. The syrup can also be frozen in a freezer-safe container for up to 3 months or as ice cubes that can be added to drinks.

    How to Use the Rhubarb Syrup

    • This syrup is great for drinks and cocktails. Increase the sugar to 1-1/2 cups (300 grams) for a thicker syrup for pancakes.

    How to Make Rhubarb Ice Cubes

    • Refrigerate the strawberry syrup overnight. Pour the syrup into an ice cube tray and freeze. Add the strawberry ice cubes to your favorite drinks or cocktails.

    Notes

    Rhubarb: For the best flavor make this syrup with rhubarb stalks that are bright red, thin (no more than 1-inch wide), and have skin that is smooth with a slight shine to it.
    Substitutions: This recipe can be made with frozen rhubarb. Use 1 pound (454 grams) of frozen rhubarb in place of the fresh rhubarb.

    Nutrition

    Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 5mg | Potassium: 164mg | Fiber: 1g | Sugar: 26g | Vitamin A: 58IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 0.1mg
    PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!
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    Welcome to Bakes by Brown Sugar!

    I'm Cheryl, an engineer by day, and a baker by night. My goal is to be your go-to resource for creating the best versions of your favorite desserts. As a baking science geek, I am passionate about understanding what makes a recipe work and sharing that info with you. I love finding new recipes to share, and I hope you join me on this journey of deliciousness. Read more!

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