Rhubarb Syrup

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This simple rhubarb syrup is delicious in cocktails, mocktails, and more. Try it drizzled over fresh strawberries and ice cream!

One thing I haven’t tried my hand at growing yet is rhubarb. I didn’t grow up eating it, so it still feels like a new discovery to me, and I’m always shocked when I hear about friends ripping it from their yard.

Fresh rhubarb season is pretty short here, so I grab it when I can and then try to decide just how to enjoy it. Rhubarb custard pie is one of my favorites, but when I want to keep it super simple while savoring the taste, I make a batch of rhubarb syrup.

Rhubarb syrup is great for all sorts of things, but my favorite is a quick rhababerschorle, a simple drink made with syrup and soda. It’s a refreshing way to enjoy rhubarb!

This syrup recipe cooks down the rhubarb and straining before adding the sugar. I think this gets the most rhubarb flavor in the final syrup, and it is easier to add just the amount of sugar you like. It does add some hands-off time, but the results are worth it!

Ingredients for rhubarb syrup

Full list of ingredients with quantities is located in the recipe card.

You’ll need:

• Rhubarb
• Water
• Granulated sugar

When it comes to choosing the rhubarb, do not worry if some of your stalks are more green than red. Contrary to popular opinion, the color of the stalks does not really determine the level of sweet or tart flavor.

The main thing the color will affect for this recipe is the final color of the syrup. I used stalks that were about half green and half red. If you want a really vibrant syrup, use all red stalks.

For tools, you’ll need a saucepan and a fine mesh strainer. If you have extra time for the rhubarb to drain, a jelly bag strainer or kitchen cheesecloth work great.

How to make this recipe

Wash the rhubarb and chop into pieces. It doesn’t necessarily matter how big the pieces are, but smaller ones will cook down faster. I cut mine about 1 inch long.

Add chopped rhubarb to a saucepan and cover with the water. 

Bring to a boil, then reduce to a simmer at medium heat. Let simmer for 10-20 minutes, until completely broken down. 

At this point we will strain the rhubarb, so choose your method here. 

Faster method: Set a fine mesh strainer over a bowl or another saucepan. Scoop the rhubarb into the strainer, pressing gently with the back of a spoon to extract the liquid. Discard the spent rhubarb pulp or save to use in another recipe.

Slower method: Set a colander over a bowl and line with multiple layers of cheesecloth, or set a jelly bag strainer over a bowl. Pour the rhubarb into the cheesecloth. Let sit for at least 1 hour to extract the juices, but ideally longer and up to overnight.

When the rhubarb is strained, pour the juice into a saucepan and whisk in the sugar. Bring to a boil, then reduce to a simmer and cook for about 5 minutes, until the sugar is fully dissolved and mixture is syrupy. Skim off any foam for a clearer syrup (there shouldn’t be much).

For a thicker syrup, simply cook it down longer, but keep in mind it will thicken slightly as it cools.

Transfer to an airtight container, cool to room temperature,  then refrigerate until ready to use.

Storage tips

I like to store the syrup in a swing-top bottle for easy pouring. Any airtight container will do!

Make sure to store the syrup in the refrigerator to keep it fresh. It will last about 1 month.

You can also freeze the syrup! Pour the syrup into ice cube trays and freeze until solid.

You can keep the rhubarb syrup cubes in the trays until ready to use, or pop out and transfer them to a freezer bag. Make sure to label and date it! Use within 3 months for the best flavor.

Uses for rhubarb syrup

I usually use this syrup to make drinks, but it’s also great to use in desserts or breakfast!

Drizzle over vanilla ice cream or ricotta cake. For breakfast, try it on buttermilk waffles, an apple cinnamon dutch baby, or homemade Instant Pot yogurt.

For drinks, try it in a rhubarb sour or make a rhubarb gin fizz!