This Rhubarb Simple Syrup is one of a kind. I love a good slice of strawberry rhubarb pie, and this syrup captures the tart, almost sour flavor of rhubarb. I highly recommend you try it to balance out a scoop of ice cream or to jazz up your favorite cocktail.
Jump to:
The sugar helps to mellow out the sour flavor of the rhubarb just enough that it’s subtle yet still recognizable. I like to add a little bit of lemon to brighten the syrup, too. Trust me, it works perfectly!
If you like simple syrup recipes, you will love our homemade cranberry syrup, pineapple simple syrup, and this summery watermelon syrup.
Why You’ll Love This Recipe
- It’s only 3 ingredients: You only need 3 items to make this rhubarb syrup recipe. I also add lemon juice, but that’s optional.
- It’s simple: This is a simple, naturally sweet syrup. I love how the flavor, ingredients, AND process are all uncomplicated.
- It’s versatile: There are endless uses for this for rhubarb syrup! I love to use this rhubarb syrup for cocktails and to drizzle on sweets.
Ingredients
- Rhubarb: You may use fresh or frozen rhubarb here. It’s going to be cooked down and strained, so it doesn’t matter!
- Sugar: White granulated sugar works great here. It adds the perfect amount of sweetness to balance the tart flavor of the rhubarb.
- Lemon juice: I love the brightness and acidity of lemon juice in this simple syrup, but you may leave it out if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Strawberry rhubarb syrup: Strawberry and rhubarb are a classic combination, and they work well in this syrup. Add some fresh strawberries and let them cook down with the rhubarb.
- Cinnamon rhubarb syrup: Add some ground cinnamon or infuse flavor from cinnamon sticks to give it a warmth that’s great for fall.
- Mint rhubarb syrup: Steep fresh mint leaves in the syrup mixture to make it even better for cocktails.
How to Make Rhubarb Syrup
Here are the directions on how to make rhubarb syrup. All the ingredients are cooked down and then strained, which leaves behind a sweet syrup.
Step 1: Combine the ingredients. Add the rhubarb pieces, sugar, and water to a medium saucepan. Bring it to a boil over medium heat.
Step 2: Cook. Let it cook for about 15-20 minutes or the length of time it takes for the rhubarb to break down and soften. Then, allow it to cool for about 20 minutes or so. This is when I squeeze in some lemon juice.
Step 3: Strain. Pour the mixture into a fine mesh strainer over a bowl and gently push down on the pulp to get as much liquid out as possible.
Step 4: Enjoy. Pour the syrup into a jar and store it in the refrigerator or use it immediately.
Recipe Tips
- Freeze it in an ice cube tray: I like to freeze it in individual servings so I only thaw the amount that I need. You don’t have to, but it helps if I want just enough for one cocktail or scoop of ice cream.
- Don’t let it get too hot: Boil the simple syrup over medium heat. If you turn the heat up too high, the sugar will scorch and burn. Then, you’ll have to start over!
- Use cheesecloth: If you don’t have a fine mesh strainer, you may use cheesecloth instead. It works just as well!
If you love recipes like this homemade rhubarb syrup, you may also enjoy this homemade rhubarb jam.
Storage Directions
- Storing: Store your rhubarb syrup in an airtight jar in the refrigerator for up to 2 weeks. You may freeze it for up to 4 months.
- Reheating: Heat it over low heat on the stovetop for best results or in a microwave-safe container for 1 minute.
Serving Suggestions
- Make the ultimate rhubarb dessert by drizzling the simple syrup over a scoop of homemade rhubarb ice cream.
- This syrup makes a great soak for cakes, and the rhubarb flavor goes perfectly with this raspberry buttermilk cake.
- I love using rhubarb syrup for pancakes and waffles! Mango pancakes and air fryer frozen waffles are great choices. Use store-bought or homemade.
- Add this to a tequila berry cocktail for extra tart flavor.
Recipe FAQs
Nope! As it cooks down, the skin breaks down as well and doesn’t change the flavor or consistency of the rhubarb syrup.
You can adjust the ratios a bit to make it tangier. Reduce the sugar to ¾ cup so it’s less sweet.
Sure! It would be a great addition to oatmeal or to sweeten a homemade smoothie.
More Delicious Rhubarb Recipes
Do you like rhubarb recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Rhubarb Simple Syrup
Ingredients
- 4 cups chopped fresh or frozen rhubarb
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon lemon juice optional, brightens flavor
Instructions
- In a medium saucepan, combine rhubarb, sugar, and water.
- Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until the rhubarb breaks down completely.
- Stir in lemon juice, if using.
- Remove from heat and let cool for about 20 minutes.
- Strain through a fine mesh sieve into a clean jar or bowl, pressing down gently to extract the liquid (don’t force solids through).
- Using a funnel store syrup in jar or your favorite container.
- Discard or save the pulp for smoothies or oatmeal.
- Store syrup in an airtight container in the fridge for up to 2 weeks.
Notes
- There’s no need to peel the rhubarb as it will cool down just fine and will be strained out at the end anyway!
- Store your rhubarb simple syrup in a jar or an airtight container for up to 2 weeks in the fridge.
- Reduce the sugar used in this recipe to ¾ cup to make it tangier.
Leave a Reply