Have lots of rhubarb? Make this delicious Rhubarb Syrup! This vibrant pink simple syrup is super easy to prepare and perfect for sweetening spring / summer drinks, drizzling over pancakes and ice cream, and so much more!
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It's my favorite time of year ... rhubarb season! I grew up in Wisconsin where almost everyone has a plant in their backyard. These days, I don't have that same easy access anymore, so I find myself stalking my grocery store for any sign of those colorful stalks every spring.
There are so many ways to use rhubarb. It's delicious in everything from crumble to cake. But if you're looking creative rhubarb ideas, you need to try this homemade Rhubarb Syrup! It's truly the perfect springtime treat.
You are going to love this tasty flavored simple syrup! It has a vibrant color that's so eye-catching and pretty, and its sweet-tart flavor is perfect for flavoring drinks, serving over pancakes or ice cream, and so much more! Best of all, it's incredibly easy to make, and you only need only three ingredients.
Ready to get started? Keep reading for the simple recipe, plus lots of helpful tips!
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Ingredients
Rhubarb Syrup is made of three simple ingredients! You'll need:
- Rhubarb - Of course, you'll need some fresh rhubarb! Choose stalks that are firm and fresh, and for the brightest color, select stalks that are bright red. Frozen rhubarb may also be used.
- Sugar - Raw rhubarb is extremely tart, so you'll need to balance that astringency with sugar. Granulated sugar works perfectly for this recipe, because it becomes clear when combined with water, and its neutral taste let's the fruit flavor shine.
- Water - The only other ingredient is water. So simple, right?
This recipe is naturally vegetarian, vegan, dairy free, and gluten free ... which means that everyone at your table can enjoy it!
You'll Also Need
To make the recipe, you'll need a sharp knife and cutting board to prep the rhubarb. Rhubarb can stain clothing, so I'd recommend wearing a black shirt while chopping it, and you may also want to use a plastic cutting board.
If you have a food scale, you can use that to weigh the chopped rhubarb, otherwise you can use a large measuring cup. You'll also need a medium-sized pot with a heavy bottom to cook the syrup, as well as a fine mesh strainer to strain the finished syrup.
How to Make Rhubarb Syrup
This scrumptious simple syrup couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Prep the rhubarb. Start by chopping the rhubarb into one inch pieces. You'll need 17.5 ounces / 496 grams total (or about four cups). Tip: Make sure to discard the leaves, because they are not edible.
- Combine the rhubarb, sugar, and water. Mix these ingredients together in a medium sauce pan over high heat, stirring frequently until the sugar is dissolved and mixture comes to a boil.
- Simmer until tender. Reduce the heat to a simmer, then continue cooking until the rhubarb is soft and starting to fall apart. Let cool before continuing.
- Strain. Place a fine mesh strainer over a bowl, then add the rhubarb mixture. Stir until most of the liquid has drained through, then press on the remaining pulp to extract as much liquid as possible.
- Store. Transfer the liquid to a jar or glass bottle, then refrigerate until ready to use. Mason jars work perfectly for this, however you could also use a decorative bottle.
Ta da ... your homemade Rhubarb Syrup recipe is ready to enjoy! Wasn't that easy?
Variations
Feel like experimenting with the basic recipe? Try one of these tasty variations:
- Strawberry - To make strawberry-rhubarb syrup, replace half of the rhubarb with strawberries. Then follow the directions as indicated.
- Vanilla - Add another layer of flavor by stirring a teaspoon of vanilla extract into the finished syrup.
- Ginger - Spicy ginger pairs wonderfully with tart rhubarb. Add a few slices along with the other ingredients and prepare as directed.
- Orange - Fragrant orange is another flavor that works well here. To use it, add a few strips of orange peel to the other ingredients before cooking.
- Sugar - Granulated sugar works best here, because it becomes clear when dissolved in water. However, brown sugar may also be used, as well as honey or maple syrup. Just keep in mind that using different sugar will change the color and flavor. I'd suggest experimenting with a smaller batch first.
- Thickened - If you would like to make a thicker sauce, return the strained syrup to the pot, then continue cooking it at a simmer until it has reduced by about half.
- Pinker - To give the syrup a stronger color, make sure to choose narrow, red stalks. If your rhubarb is more green than red, you could also add some red fruit, like raspberries or strawberries for more color.
How to Use
There are so many ways to use this mouthwatering Rhubarb Simple Syrup! Here are a few ideas you're sure to love:
- Use it to sweeten lemonade. Try my delicious Rhubarb Lemonade, or stir some into this Single Serving Lemonade recipe!
- Stir it into a glass of iced tea or a mug of hot tea.
- Drizzle it over ice cream or frozen yogurt.
- Serve the syrup over pancakes, waffles, or french toast.
- Swirl into oatmeal, drizzle over Baked Oatmeal, or add to Overnight Oats.
- Add sparkling water to create a Rhubarb Soda.
- Mix with ginger beer to make an easy mocktail.
- Combine it with gin, vodka, or tequila, plus a little sparking water, to make a refreshing cocktail.
- Drizzle over cake or cupcakes before frosting.
- Churn the chilled syrup in your ice cream machine to make sorbet.
Storage
To store leftover syrup, transfer it to an airtight container (like a mason jar), then refrigerate. It will stay fresh for a couple weeks. Make sure to stir the simple syrup before using, because it does have a tendency to separate as it sits.
Printable Label
Planning to give this Rhubarb Simple Syrup as a gift? I created an adorable label that makes it easy to turn this easy recipe into a lovely present! Click here to download the printable labels or anywhere on the image below.
For best results, make sure to print the labels on white cardstock. If you don't have a good printer, I'd recommend bringing the file to your local FedEx office. They do a great job with printing projects, and you can even order online in advance!
Related Recipes
Looking for other rhubarb recipes? Make sure to try my family's favorite Rhubarb Cake (it comes straight from my grandmother's cookbook and is so delicious), this gorgeous Rhubarb Upside Down Cake recipe, this sweet and tangy Rhubarb Shrub Drink, crave-worthy Rhubarb Strawberry Crisp, delightful Rhubarb Crumble, or this yummy Rhubarb Loaf next!
Searching for syrup ideas? You'll want to try my basic Simple Syrup recipe, Brown Sugar Simple Syrup, and Cinnamon Brown Sugar Syrup recipes, as well!
Craving more seasonal recipes? Then you won't want to miss these Strawberry Recipes (like this Strawberry Frozen Yogurt or these Mini Shortcakes)or these Watermelon Recipes (like this delish Watermelon Lemonade or these Watermelon Popsicles). And you'll love these Cherry Tarts, too.
Rhubarb Syrup
Ingredients
- 4 cups chopped rhubarb (17.5 ounces / 496 grams)
- 1 cup granulated sugar
- 1 cup water
Equipment
- Medium Pot (one with a heavy bottom works best)
Instructions
- Combine rhubarb, sugar, and water in a medium pot over high heat, stirring constantly until sugar dissolves.
- Bring mixture to a boil, then reduce heat to a simmer. Cook until rhubarb is soft and starting to fall apart, stirring frequently (about 5 to 7 minutes).
- Remove from heat, then let cool for about 10 minutes.
- Place a fine mesh strainer over a large bowl, then transfer rhubarb mixture to strainer.
- Stir rhubarb mixture until most liquid has drained into bowl, then firmly press the pulp with the back of a spoon to extract the remaining liquid.
- Transfer syrup to an airtight container, then refrigerate until ready to use. Enjoy!
Notes
Nutrition
I harvested my rhubarb tonight and needed some quick recipes to use it up! This recipe definitely did not disappoint. The syrup is so delicious and I saved the leftover pulp for use as “jam” as she suggested and it is SO GOOD! Two recipes in one I love it. Thank you!
Hi Dayna! I'm so glad you enjoyed the syrup and the "jam," too 🙂