Rhubarb Syrup

Rhubarb syrup is the perfect balance of tart and sweet. It's simple to make and adds a tasty seasonal twist to your drinks and desserts.

Rhubarb syrup is a versatile simple syrup that brings a burst of fresh, seasonal flavor to everything it touches.

Whether you’re stirring it into your sparkling water for a refreshing spritz, adding a drizzle over pancakes, or mixing it into cocktails, this syrup is like liquid sunshine.

I love how straightforward this recipe is, and it only requires three ingredients: rhubarb, sugar, and water. No fancy techniques or ingredients, just the natural tartness of rhubarb balanced with the sweetness of sugar.

And the best part? It takes only about 20 minutes to make. That’s a bonus for anyone like me who prefers quick and easy recipes without sacrificing flavor.

When you make this syrup, you get a beautiful pinkish-red liquid that looks as good as it tastes.

The flavor is a combination of sweet and tangy, with the rhubarb’s distinct tartness taking center stage.

It’s perfect for when you need a quick burst of seasonal flavor, and it works in so many ways. I find myself using it on everything from iced tea to yogurt, or just mixing it with some fizzy water for a light, refreshing drink.

And let’s not forget about using it as a topping for baked goods, like waffles, ice cream, or even a simple bowl of vanilla pudding.

If you’ve never worked with rhubarb before, I encourage you to give this recipe a try. The beauty of this rhubarb syrup is that it’s easy to make and gives you a great introduction to using rhubarb in your cooking. Plus, it’s a fantastic way to preserve the flavor of rhubarb when it’s in season.

If you're a big rhubarb fan, or you're looking to use up a bumper crop, then be sure to also try Stewed Rhubarb, Rhubarb Compote, or Ginger and Rhubarb Muffins!

Jump to:

• Why You'll Love This Recipe
• Rhubarb
• Ingredients
• Instructions
• Variations
• Serving Suggestions
• Storage
• Top tips
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

Quick and Easy: This recipe only takes about 20 minutes to prepare, making it perfect for those busy days when you want something fast but flavorful.

Few Ingredients: With only three ingredients—rhubarb, sugar, and water—it’s a simple recipe that doesn’t require any special tools or hard-to-find ingredients.

Versatile: You can use rhubarb syrup in drinks, desserts, or breakfast dishes. It’s perfect for cocktails, pancakes, or even just drizzled over yogurt.

Seasonal: Rhubarb is in season during the spring, making this a great way to celebrate the season and take advantage of fresh, local produce.

Vibrant Flavor: The combination of sweet and tart from the rhubarb syrup adds a unique and refreshing taste to whatever you’re making.

Rhubarb

Rhubarb is a perennial vegetable, though it’s commonly treated as a fruit in cooking.

It has long, thick, celery-like stalks that are usually bright red or green in color. The leaves of the rhubarb plant are toxic and should never be eaten, but the stalks are edible when cooked.

Known for its tart, slightly sour taste, rhubarb is often used in pies, jams, sauces, and syrups, where its natural tartness is balanced out by sugar.

Rhubarb is typically in season in early spring through early summer, making it a popular ingredient for spring and summer recipes. When cooked, rhubarb softens and releases its juice, which can be used to create a variety of delicious syrups, sauces, and desserts.

Ingredients

• Rhubarb: The star of the show! Rhubarb provides the tangy base for the syrup. If fresh rhubarb is hard to find, frozen rhubarb works well too.
• Granulated Sugar: Sugar helps balance out the tartness of the rhubarb. You could experiment with different sugars, like brown sugar or honey, to alter the flavor slightly. Keep in mind that brown sugar will give it a deeper, more caramelized flavor.
• Water: Water is needed to simmer the rhubarb and create the syrup base. There’s no need for anything fancy here, just regular tap water.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Wash the rhubarb and cut into chunks.

Add the rhubarb, sugar and water to a small pot and place over a medium/low heat.

Bring nearly to the boil, then reduce the heat and simmer for 20 minutes.

Allow the rhubarb syrup to cool slightly, then strain through a fine mesh strainer over a bowl.

Tip: Save the rhubarb solids - they’re like a sweet compote and great on yogurt or ice cream.

Pour the simple syrup into a bottle or jar and store in the fridge for up to 2 weeks.

Variations

1. Add a splash of lemon juice to enhance the tanginess.
2. Infuse with fresh mint leaves for a refreshing twist.
3. Mix in a cinnamon stick while simmering for a hint of spice.
4. Add a little ginger for warmth and zing.
5. Add vanilla extract at the end of simmering for a subtle sweetness.

Serving Suggestions

1. Stir into sparkling water for a refreshing drink.
2. Use as a topping for pancakes, waffles, or French toast.
3. Add to iced tea for a fruity, sweet twist.
4. Drizzle over ice cream or sorbet. Try it on Lemon Sorbet.
5. Use in cocktails, like a rhubarb gin fizz.
6. Mix with yogurt or oatmeal for a sweet breakfast.
7. Add to fruit salads for a tangy kick.
8. Stir into lemonade for extra flavor.
9. Add to smoothies or milkshakes for a fun addition.

Storage

Rhubarb syrup stores beautifully in an airtight container in the fridge for up to 2 weeks.

If you want to keep it longer, you can freeze it for up to 3 months. Simply pour the syrup into an ice cube tray or a freezer-safe container, and freeze it in individual portions. When you're ready to use it, just thaw it out, and you're good to go.

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

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