Add a bright burst of rhubarb flavor to cocktails, pancakes, desserts, and more with this easy homemade rhubarb syrup. Made with just four simple ingredients, this syrup highlights rhubarb’s tart, fresh taste and is versatile for many recipes.
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Cooking with seasonal ingredients is one of the best ways to add fresh flavor to everyday dishes. Turning rhubarb into a simple syrup is an easy way to capture its bright, tart profile for use in drinks, over breakfast, or drizzled on desserts. This syrup elevates familiar recipes with minimal effort.
If you enjoy rhubarb, consider trying other rhubarb-forward treats like strawberry rhubarb jam, rhubarb muffins, or a rhubarb dump cake.
Ingredients
These are the simple ingredients needed to make homemade rhubarb syrup.
- Granulated sugar: Sweetens the syrup and balances rhubarb’s natural tartness.
- Rhubarb: Use fresh, firm stalks for the best color and tang; frozen rhubarb also works.
- Lemon juice (optional): Adds brightness and lifts the flavors.
- Optional flavor additions: Cinnamon stick, fresh ginger, or a splash of extract for extra depth.
See the recipe card below for exact quantities.
Variations
- Brown sugar: Swap brown sugar for a richer, caramel-like sweetness and a darker color.
- Different extracts: Try almond, rum, or coconut extract instead of vanilla for a new twist. Add a cinnamon stick while simmering for warm spice notes.
- Berry add-ins: Rhubarb pairs well with berries. Add ½–1 cup of strawberries or raspberries to the same amount of rhubarb for a rhubarb-berry syrup.
How to Make Rhubarb Syrup
Follow these simple steps to make rhubarb-flavored syrup.
Step 1: Prepare the rhubarb. Trim, peel if desired, and chop the rhubarb into small pieces.
Step 2: Combine ingredients. In a medium saucepan, combine rhubarb, sugar, and water.
Step 3: Heat and simmer. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook 15–20 minutes, stirring occasionally, until the rhubarb breaks down.
Step 4: Stir in lemon and cool. Remove from heat, stir in lemon juice if using, and allow to cool for about 20 minutes.
Step 5: Strain. Strain through a fine mesh sieve into a clean jar or bowl, pressing gently to extract the liquid without forcing solids through.
Step 6: Use or save the pulp. You can discard the pulp or save it to top yogurt, oatmeal, or smoothies.
Step 7: Cool and store. Let the syrup reach room temperature, then transfer to a jar or bottle. Refrigerate up to two weeks.
How to Use Rhubarb Simple Syrup
- Breakfast: Drizzle over pancakes, waffles, or French toast. It pairs beautifully with yogurt, whipped cream, or fresh fruit.
- Cocktails and mocktails: Sweeten spritzes, gin drinks, lemonades, or sparkling water with a bright, fruity note.
- Desserts: Brush or spoon over cake layers, brownies, or warm desserts for extra flavor and moisture.
- Ice cream: Warm slightly and spoon over vanilla or strawberry ice cream.
- Tea and coffee: Stir into iced or hot tea and specialty coffee drinks for a subtle fruity lift.
Expert Tips
- Storing: Keep syrup in a sealed container in the refrigerator for up to two weeks. To freeze, pour into ice cube trays, then transfer frozen cubes to a freezer-safe container for up to three months.
- Adjust sweetness: Taste before straining and add more sugar while simmering if your rhubarb is very tart.
- Cool before straining: Let the mixture cool to avoid burns and make straining easier.
Recipe FAQs
Yes. Thaw frozen rhubarb slightly and drain excess liquid before simmering to prevent a watery syrup.
Stored in a sealed container in the fridge, it lasts up to two weeks. Freeze portions for up to three months.
This batch yields about 1 to 1¼ cups of finished syrup; double the recipe if you want more.
More Easy Fruit Recipes
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Easy Air Fryer Pineapple Recipe
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Fresh Mango Pico de Gallo
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Strawberry and Rhubarb Preserves
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Rhubarb Simple Syrup
Brighten drinks, desserts, and breakfast with this easy rhubarb simple syrup. Made with a few fresh ingredients, it’s perfect for drizzling or stirring into beverages.
Course: beverage, Breakfast, Condiment
Keyword: rhubarb simple syrup
Prep Time: 5 minutes | Cooling: 20 minutes | Total Time: 45 minutes
Servings: 8
Calories: 96 kcal
Author: Karen
Equipment
- Saucepan
- Strainer
- Bottles or jars
Ingredients
- 4 cups chopped fresh or frozen rhubarb
- 1 cup granulated sugar
- 1 cup water
- 1 teaspoon lemon juice
Instructions
- In a medium saucepan, combine rhubarb, sugar, and water.
- Bring to a gentle boil over medium heat, then reduce to a simmer. Cook 15–20 minutes, stirring occasionally, until the rhubarb breaks down.
- Stir in lemon juice, if using.
- Remove from heat and let cool for about 20 minutes.
- Strain through a fine mesh sieve into a clean jar or bowl, pressing down gently to extract the liquid.
- Discard or save the pulp for smoothies, oatmeal, or baking.
- Store syrup in an airtight container in the fridge for up to 2 weeks.
Notes
- Sweetness adjustment: Taste before straining. Add more sugar while simmering if the rhubarb is very tart.
- Storage tips: Refrigerate up to 2 weeks or freeze in ice cube trays for up to 3 months.
- Leftover pulp: Use pulp in smoothies, muffins, or oatmeal instead of discarding.
- Serving ideas: Use on pancakes, yogurt, ice cream, cocktails, mocktails, or sparkling water.
- Optional flavor boosts: Add a cinnamon stick, fresh ginger, or a splash of extract while simmering.
Nutrition
Calories: 96 kcal | Carbohydrates: 25 g | Protein: 0 g | Fat: 0.1 g | Sugar: 25 g