Gorgeously hued and perfectly sweet-tart, rhubarb simple syrup is a delightful addition to all sorts of drinks. It's also delicious on ice cream and stirred into cakes!
This beautiful rhubarb syrup is the best addition to cocktails (it features in my rhubarb gin and tonic, of course), mocktails, and even homemade lemonade. I truly love rhubarb (see my gluten free upside down rhubarb cake for my absolute favorite way to use it), and this pretty simple syrup is the latest addition to my collection. Try it in all of your drinks, and enjoy!
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What You'll Love
- So pretty. I can't deny that the color of this rhubarb syrup is just so, so pretty! I love how unique it is, and that it adds a bright pop of color to whatever you stir it into.
- Versatile. Cakes, sweet breads, ice cream, yogurt, and of course drinks ... this syrup does it all.
- Keeps well. Rhubarb simple syrup lasts weeks in the fridge - perfect for mixing into drinks whenever the whim strikes - and you can even preserve it so that it lasts even longer. Tip: It makes wonderful edible gifts.
- You won't see it in the store. This is a recipe that is SO important to have in your arsenal - when is the last time you saw rhubarb simple syrup for sale? I'm going to guess: never! Plus, from-scratch simple syrups are beyond easy to make, so even the most novice cook can handily whip one up.
Ingredients Needed
Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Rhubarb - Choose firm stalks of fresh rhubarb. Pink stalks will yield a more vibrant color.
- Sugar - I use granulated sugar. You can use honey or brown sugar for a different flavor profile.
- Water
Variation Ideas
- Strawberry-rhubarb syrup - Substitute 1 cup of chopped rhubarb for chopped strawberries.
- Add spices - A pinch of cinnamon or cardamom adds warmth. Try a few pieces of fresh ginger for a kick.
- Lemon or orange zest - Stir in the zest of 1 lemon or 1 orange for extra flavor.
- Vanilla - Add 1 teaspoon pure vanilla extract to the syrup.
Step-by-Step Instructions
Here's an overview in photos of how to make rhubarb simple syrup:
1. Place ingredients in a pot: Add all of the ingredients to a saucepan.
2. Cook: Bring to a boil, then simmer.
3. Strain: When the syrup has cooked down a little, strain it through a fine-mesh sieve.
4. Cool: Let the syrup cool to room temperature before using.
Tips & Recipe Notes
- Dissolve the sugar fully. For the smoothest syrup, make sure to fully boil and dissolve the sugar so it's not grainy.
- Make sure to strain out the rhubarb pulp. This step must NOT be skipped; otherwise, you'll have more of a rhubarb compote situation, which, while lovely, is not simple syrup.
- Then save the rhubarb pulp. It will be perfectly tart-sweet and great for stirring into yogurt and almond granola, or added to gluten free rhubarb muffins.
- Double it. Love this syrup? Easily double or even triple this recipe.
- Freeze it. You can freeze the syrup too - see how to do this lower down.
- Can it. Follow the preserving guidelines from the National Center for Home Food Preservation at the University of Georgia to preserve the syrup for a longer time.
How to Use Rhubarb Simple Syrup
- Make a pretty rhubarb cocktail with sparkling wine
- Or do a mocktail with soda water
- Add to a fresh strawberry cocktail
- Stir into a strawberry smash mocktail
- Drizzle over a gluten free yogurt lemon cake or a gluten free butter cake
- Or use it to top vanilla ice cream or Greek yogurt
Proper Storage
- Fridge - Transfer cooled syrup to an airtight container and store in the fridge for up to 2 weeks.
- Freezer - Pour the syrup into a spare ice cube tray and freeze. When frozen, you can leave it in the tray or pop out the cubes and place them in a freezer-safe container for easy use in drinks.
More Rhubarb Recipes
Happy baking! If you make this rhubarb simple syrup recipe, I'd love to hear how it went. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Recipe
Rhubarb Simple Syrup
Gorgeously hued and perfectly sweet-tart, rhubarb simple syrup is a delightful addition to all sorts of drinks (and more).
Ingredients
- 2 cups chopped rhubarb
- 2 cups water
- 1 cup granulated sugar
Instructions
- Place 2 cups chopped rhubarb, 2 cups water, and 1 cup granulated sugar in a large, heavy bottomed sauce pan. Place over medium heat and simmer on medium-low for 15-20 minutes, stirring occasionally, until the rhubarb releases its juices and has become very soft.
- Remove from heat and set aside to cool for 10-15 minutes. Pour the the syrup through a fine mesh strainer into a bowl, using the back of a wooden spoon to press it down to remove as much of the juice as possible.
Notes
- Dissolve the sugar fully. For the smoothest syrup, make sure to fully boil and dissolve the sugar so it's not grainy.
- Make sure to strain out the rhubarb pulp. This step must NOT be skipped; otherwise, you'll have more of a rhubarb compote situation, which, while lovely, is not simple syrup.
- Then save the rhubarb pulp. It will be perfectly tart-sweet and great for stirring into yogurt and almond granola, or added to gluten free rhubarb muffins.
- Double it. Love this syrup? Easily double or even triple this recipe.
- Freeze it. You can freeze the syrup too - see how to do this lower down.
- Can it. Follow the preserving guidelines from the National Center for Home Food Preservation at the University of Georgia to preserve the syrup for a longer time.
Nutrition
Calories: 411kcalCarbohydrates: 105gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 18mgPotassium: 353mgFiber: 2gSugar: 101gVitamin A: 124IUVitamin C: 10mgCalcium: 113mgIron: 0.3mg
Did you make this recipe?Let me know in the comments how it went!
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