Rhubarb syrup is a super simple way to use this season’s abundance! With only a few ingredients, this rhubarb recipe is a great method for cooking rhubarb without all of the tartness. Rhubarb simple syrup has the whimsical pink color of fresh rhubarb too!
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About Rhubarb
Rhubarb is one of those vegetables that grow in abundance when it is in season, but it’s not always apparent exactly how one should use it. With a beautiful pink and green stalk and a tart taste, you might be wondering what the best rhubarb recipe is!
I like to use rhubarb in a variety of recipes, two of my favorites are rhubarb upside-down cake and candied rhubarb ribbons.
A popular way to use fresh rhubarb and cut down on the tart flavor is to pair it with strawberries which tend to be in season at the same time. Try my strawberry rhubarb butter or this tasty naturally fermented strawberry rhubarb soda.
Related: 13 Ways to Use Rhubarb
Rhubarb can be found in grocery stores, farmer’s markets, or grown in your garden. When choosing rhubarb, the pinker the rhubarb the sweeter it will be. Keep this in mind when cooking rhubarb, if you want a slightly sweeter or a more tart taste.
Rhubarb Syrup Recipe
Rhubarb syrup is easy to make, it has a unique flavor with a little bit of sweetness and a touch of tartness. It’s a beautiful color too!
Each batch of rhubarb syrup turns out a slightly different color, although each will have a whimsical look and a delicious flavor! One might be a lighter or darker hue of pink depending on the rhubarb you use.
Ingredients
Fresh rhubarb is the main ingredient in this recipe, around 6-8 stalks of this lovely tart veggie is all you need. When selecting rhubarb for this recipe look for clean stalks without any signs of damage from insects, and avoid any stalks that are slimy or floppy.
Sugar adds the sweetness to balance out the tart flavor. I like to use organic cane sugar, but any granulated sugar is ok to use. It is also ok to use honey if preferred, just note it will slightly change the color of the rhubarb syrup and make it a little darker.
How to Make Rhubarb Syrup
First, wash the rhubarb stalks and cut off the ends. Roughly chop the rhubarb and place it into a medium-sized saucepan. There is no need to peel the rhubarb for this recipe.
Add the water and bring it up to a boil. Simmer this mixture for around 20 minutes, or until the liquid has reduced by half.
When cooking rhubarb for this recipe, you’ll know it’s done when the rhubarb looks very mushy and the water is pink!
Remove the pan from the heat, then strain the warmed liquid through a strainer and into a bowl. I like to use a spoon to squeeze as much liquid from the rhubarb as I can to get all of the tart and pink goodness.
Compost or discard the strained rhubarb bits. Once rhubarb is cooked down it will have lost most if not all of its flavor, so there isn’t much use for it at this point.
Wash the pan, then return the rhubarb liquid to it along with the sugar.
Put the pan back over the heat and stir continuously until the sugar has dissolved. Simmer for a few minutes until the liquid looks like the consistency of syrup.
For a more clear rhubarb syrup without any vegetable bits, after adding the sugar and turning the rhubarb liquid into a syrup, strain it again to catch any leftover rhubarb. This step is optional and just depends on preference.
Use a funnel to pour the rhubarb syrup into a bottle. Let it cool completely, and then it is ready to eat!
How to Use and Store Rhubarb Syrup
Rhubarb syrup is a deliciously sweet and slightly tart addition to make cocktails, mocktails, or mixed with sparkling water. A rhubarb syrup cocktail is exactly what a summer happy hour needs!
Rhubarb syrup drizzled on pancakes, waffles, or ice cream adds a summery flavor boost with a bit of fairy-like whimsy to anything you add it to! Who knew cooking rhubarb could add so much fun to your day?
Store rhubarb syrup in a sealed glass bottle or jar in the refrigerator and use it within 7 days for the best flavor.
More Herbal Syrup Recipes
- Thyme Cough Syrup
- Dandelion Syrup
- Wild Violet Syrup
- Rose Hip Syrup
- Pine Needle Cough Syrup
- Forsythia Syrup
- Elderberry Syrup
- Lilac Syrup
Rhubarb Syrup
Instructions
- Wash the rhubarb and cut off the ends. Roughly chop the rhubarb and add it to a medium-sized saucepan along with the water.
- Bring to a boil then simmer for around 20 minutes or until the liquid has reduced by half. The rhubarb will look very mushy and the water will be pink.
- Remove from the heat and strain the liquid through a sieve into a bowl. Use a spoon to squeeze as much liquid from the rhubarb as you can. Discard the rhubarb.
- Wash the pan then return the liquid to it along with the sugar.
- Put the pan back over the heat and stir continuously until the sugar has dissolved. Simmer for a few minutes until the liquid looks like the consistency of syrup.
- Add a funnel and strainer to the mouth of a bottle then strain the syrup into it.
- Cool before using.
Notes
- When selecting rhubarb for this recipe look out for stalks that look clean and don’t have any signs of damage from insects and avoid any stalks that feel slimy or look floppy.
- The pinker the rhubarb the sweeter it will be.
- No two rhubarb syrups ever look the same so yours might be a lighter or darker hue of pink depending on which rhubarb or sugar/honey you use.
- After adding the sugar and turning the rhubarb liquid into a syrup you can strain it again to catch any leftover rhubarb, this will result in a clear syrup without any bits.
- Store in a sealed glass bottle in the refrigerator for up to 7 days.
Can I juice my rhubarb in a juicer, the kind that spins the juice out one side and the pulp on the other. This would be raw rhubarb juice.
I haven’t tried, but you can try it!
I’ve been making this recipe all summer and it’s perfect! Now that we have a Sodastream, that’s all we’ve been drinking instead of store-bought pop. And it’s a great way to use the end bits of rhubarb that aren’t nice enough for pie! Thanks!
So glad you liked this recipe!
Made the recipe – and its lovely. I love adding it to sparkling water! its a beautiful pink colour, even if my rhubarb stalks were on the greener side.
In herbal syrups, I usually use more sugar – I put the same volume of sugar as I have for the liquid preparation, and that ensures a longer shelf life. I am happy I went with the recommended amount for this recipe however, I think my typical 1 to 1 ratio would have been too sweet, and overpowered the rhubarb taste. Thank you for the recipe :)
I’m so glad you liked this recipe!
Would Monk Fruit be a viable substitute for organic can sugar? We’re trying to watch our glycemic levels. Thank you.
I love your ideas and articles! They are so informative, creative, and helpful.
Yes, monk fruit should be fine. Just follow the ratio for swapping monk fruit for cane sugar.
Is there a way to preserve the syrup for longer than 7 days in the fridge? Can it be canned or frozen? Would love to have it at a later date if possible.
I haven’t tried, but I imagine freezing it would be fine!
Is it OK to use raw rhubarb juice? I put my raw rhubarb in a juicer, it chops and spins out the liquid. I add equal amount of sugar and freeze. It doesn’t freeze solid, so can be scooped out as needed.
Yes, that should work!