Easy Rhubarb Syrup Recipe

Make this easy rhubarb syrup recipe that’s perfect for mocktails, sodas, and desserts! It’s sweet and tart, with a lovely rhubarb flavor. Made with whole, real ingredients, and ready in 30 minutes. Add rhubarb simple syrup to sparkling water for a rhubarb soda, lemonade, or margarita, or on ice cream or over yogurt for an added freshness!

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Midwest’s early spring brings a much anticipated relief from the cold winter months. As the ground thaws, one of the first plants to burst through the earth is rhubarb, kicking off rhubarb season. Just like a kid in a candy store, my creative juices start to flow discovering new recipes to use it in.

Although technically considered a vegetable, rhubarb is often used as a fruit due to its tart flavor, which requires a good amount of sugar to balance it out.

What is Rhubarb Syrup?

A simple syrup recipe is pretty straightforward and consists of equal parts water and sweetener, typically sugar. You can adapt this sugar water ratio to make the syrup thicker or thinner, depending on your preference. In addition, there are a variety of ways to sweeten the simple syrup, such as honey, maple syrup, agave syrup, corn syrup, coconut sugar, maple sugar, and stevia. I usually use cane sugar because it has a neutral flavor. 

But why stop at just a basic recipe for simple syrup? Simmering different kinds of fruits will create a flavored simple syrup. In this recipe, rhubarb is simmered with the sugar and water until it’s soft, releasing all of its tart flavor into the syrup. The result is a pink, tart and sweet syrup.

Why You’ll Love Easy Homemade Rhubarb Simple Syrup

• Homemade rhubarb syrup is quick and easy to make.  
• Its made with just 3 simple ingredients: fresh rhubarb, water, and sugar. 
• With so many uses, it’s perfect to use in mocktails, cocktails, desserts, and breakfast foods.
• Enjoying rhubarb syrup is a great way to practice seasonal eating.

Equipment

• saucepan
• knife
• cutting board
• fine-mesh strainer
• Cheese cloth (optional for a finer strain)
• Glass bottle – Store the rhubarb syrup in a glass jar with a lid, like a mason jar. 

Rhubarb Syrup Ingredients

• Rhubarb – Choose rhubarb stalks that are firm and blemish free. Grab the stalk at the base of the plant and twist instead of cutting with a knife. Trim and discard the ends and rhubarb leaves. 
• Sugar – Use the sweetener of your choice. I use cane sugar, but you can use granulated sugar, honey, agave syrup, maple syrup, or stevia. Note that the flavors of these sweeteners will impart their flavor into the syrup. 
• Water – Use great-tasting water, whether that’s filtered or from the tap. 
• Optional Add-ins – Experiment with different add-ins to impart different flavors and add dimension to your syrup. Try lemon juice, infusing ginger root, berries, or scraping a vanilla bean into the syrup. 

Rhubarb differs slightly in color depending on the variety, with the stalks ranging from green, to pink and red. Because the color of rhubarb and its sweetness are not always related, there’s no need to choose color for taste. However, bright red stalk varieties do make the prettiest desserts and give this rhubarb syrup a beautiful pink color. 

How to Make Rhubarb Syrup Step-by-Step Instructions 

Prep

Wash the rhubarb stalks under cold water. Trim the ends and leaves, and discard. Cut the stalks into ½ inch pieces. Next, add the chopped rhubarb to a medium saucepan with water and sugar. 

Cook

Cook over medium heat until the mixture comes to a boil, then lower the heat to a simmer. Gently cook the rhubarb sugar mixture for 20 minutes, stirring with a wooden spoon, until it’s completely broken down and has released all of its juices. 

Strain

Strain the cooked rhubarb sugar syrup into a bowl through a fine mesh strainer. Gently press the solids with the back of a spoon to extract as much liquid as you can. 

Transfer the sweet syrup into a clean, airtight container.

A fine mesh stainer will allow a tiny bit of rhubarb through, and may cause the syrup to be a bit cloudy. If you want a clear syrup, line the strainer with a piece of cheesecloth to filter out more of the rhubarb. 

Storage Tips

Allow the rhubarb syrup to cool to room temperature before placing it into the refrigerator for 3-4 weeks. If it smells off or begins to grow mold, throw it out. 

To freeze leftover syrup, fill a freezer-safe container ¾ full, label it with the name and date, and place it in the freezer. Here, it will last for many months. 

To freeze individual servings, pour the syrup into an ice cube tray. When ready to use, add a frozen cube to sparkling water or lemonade for a quick, refreshing drink.

How to use Rhuarb syrup

There are a variety of ways to enjoy this delicious syrup, so be creative!

• Drinks – Use rhubarb syrup to create a variety of drinks. Add to your favorite cocktails, sparkling water, lemonade, mocktails, or iced tea.
• Desserts – Drizzle over vanilla ice cream, cake, or cheesecake.
• Breakfast – Stir into yogurt or oatmeal, or drizzle over pancakes, waffles, and a Dutch baby. 
• Savory – Create a vinaigrette or glaze for pork, shrimp, or chicken.

Rhubarb syrup variations

• Simmer a knob of ginger or a cinnamon stick for a touch of warmth.
• Add a cup of frozen or fresh strawberries to the pot to create a strawberry rhubarb syrup.
• Toss in a spent vanilla bean pod or two to flavor the syrup with a hint of vanilla.

FAQs

Can I make rhubarb syrup without sugar?

​Yes, swap out the sugar with stevia or monk fruit for a sugar-free simple syrup.

Can I double or triple the batch?

Yes, the recipe easily doubles or triples and is a great way to use an abundance of rhubarb.

Is rhubarb poisonous?

The rhubarb stalks are edible; however, the leaves contain a high level of oxalates and shouldn’t be consumed.

Why is my syrup not pink?

Rhubarb comes in a variety of colors, and so if you have green stalks, the syrup won’t have as deep a pink hue to it. If you want a more vibrant pink color, choose red rhubarb stalks. If you don’t have access to bright pink or red rhubarb, add a few red berries while it’s cooking to color the syrup.

Can I use frozen rhubarb?

Yes! I always harvest as much rhubarb as I can at the end of the season, cut it, and freeze it. Then I can use some throughout the fall and winter in this rhubarb recipe, or any of my other favorites.

Can rhubarb syrup be frozen?

It freezes well. To freeze, add to a freezer-safe container, filling ¾ full. Label with the name and date. If you want to freeze individual servings, freeze the syrup in an ice cube tray. Once frozen, pop out of the tray and store in a freezer-safe bag.

How long will rhubarb syrup last?

The syrup will last for 3 to 4 weeks in the fridge. It will last many months if frozen.

Try More Easy Rhubarb Recipes from Lockrem Homestead

• Rhubarb Spoon Cake
• Strawberry Rhubarb Pie
• Sourdough Rhubarb Muffins

I’d love to hear from you! Please leave a star rating and let me know your favorite way to use rhubarb syrup!

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