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. But don't stop with just drinks, use it over ice cream, pancakes, or yogurt.
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Ingredients
- 2 cups rhubarb
- 1 cup sugar
- 2 cup water
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.
Notes
Yields 2½ cups
Nutrition information is automatically calculated, so should only be used as an approximation.
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.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.Nutrition
Calories: 328.5kcalCarbohydrates: 84.1gProtein: 0.9gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gSodium: 14.2mgPotassium: 282.7mgFiber: 1.8gSugar: 80.9gVitamin A: 99.6IUVitamin C: 7.8mgCalcium: 90.4mgIron: 0.3mg
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