Rhubarb Simple Syrup

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.

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 recipes like this, you will love my homemade cranberry syrup and this pineapple simple syrup. My pumpkin syrup is extremely popular too.

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.

If you love recipes like this homemade rhubarb syrup, you may also enjoy my homemade rhubarb jam or these strawberry rhubarb muffins.

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.

Check out this watermelon syrup and my butter pecan syrup if recipes like this really excite you. My strawberry simple syrup is noteworthy as well.

Rhubarb Simple Syrup

Karin and Ken

Rhubarb Simple Syrup recipe is quick and easy to make. If you love rhubarb, you need to try this recipe. It's made with just a few simple ingredients, too.

5 from 2 votes

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Course Condiment

Cuisine American

Calories 874 kcal

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.

Nutrition

Calories: 874kcalCarbohydrates: 222gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 33mgPotassium: 1415mgFiber: 9gSugar: 205gVitamin A: 498IUVitamin C: 41mgCalcium: 429mgIron: 1mg

Keyword Rhubarb Simple Syrup, Rhubarb Syrup

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