Homemade Rhubarb Simple Syrup

This simple and easy homemade rhubarb simple syrup is the perfect way to use up fresh rhubarb, and it couldn’t be easier to make! With its beautiful pink color and tart flavor, this delicious rhubarb syrup is perfect for topping pancakes, ice cream, or adding to any of your favorite cocktails!

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Over the past couple of years, I’ve been getting more and more into cocktail making. And as anyone who makes cocktails can tell you, the more drinks you make, the more syrup you are going to need.

At first, I started off making my own simple syrup, then I learned how to make berry simple syrup. I was surprised and excited by how easy simple syrup was to make at home and to learn that I could turn just about anything into syrup.

To be perfectly honest I think I have more fun making syrups than I do making cocktails. I love creating different flavors and colors, and being able to pull a delicious syrup out of the fridge anytime I want!

I first created this recipe, having no idea what I was actually going to do with it. But rhubarb season in my house calls for finding as many fast and easy ways to preserve rhubarb as possible. Plus making lots of pies and bars!

We have more rhubarb plants than we know what to do with, I can harvest around 6-8 lbs of fresh rhubarb stalks every other day from early May to mid-July. Which has led to me finding lots of fun and delicious ways to use rhubarb!

And since I was already on a syrup kick last spring I decided why not make rhubarb syrup too? This bright pink syrup is perfectly flavorful and super easy to make. Plus the ways to use it are just about endless!

What to make with Rhubarb Syrup

My favorite way to use this syrup is, actually to add it to iced teas. Its subtle rhubarb taste blends perfectly with black tea(especially Earl Grey.) And it adds just the right amount of sweetness/tartness to any iced tea!

But there are lots of ways to use rhubarb syrup. It can be used in any cocktail recipe, even ones that don’t call for it! It can also be used to top, pancakes, waffles, and french toast. And you can even use rhubarb simple syrup to replace the sweetener in just about any recipe!

Here are some fun and delicious things to do with rhubarb syrup!

• make a rhubarb margarita, rhubarb mojito, or other rhubarb cocktails
• make rhubarb lemonade
• use it to make homemade sodas
• add it to rhubarb muffins
• use it as an ice cream topping, it’s especially good on vanilla ice cream!

How to make homemade rhubarb syrup

Ingredients​

• fresh rhubarb stalks cut into 1/2-inch pieces. Be sure to use pinker/redder stalks of rhubarb, if you use green stalks, the syrup will not have a pink color!
• white sugar

Directions

Place the chopped rhubarb and white sugar, in a jar glass jar, (or a glass container with an airtight lid.) Cover and gently shake the jar to coat the rhubarb in the sugar.

Allow the jar to sit at room temperature for 6-8 hours or overnight. Or until the rhubarb has released its juices and the sugar has started to break down and dissolve.

Pour the rhubarb mixture into a small saucepan, be sure to scrap out the jar with a rubber spatula to get as much of the sugar out as possible.

Bring the mixture to a fast simmer over medium-high heat, stirring often.

Continue to simmer the mixture until the sugar has dissolved completely and the mixture has thickened slightly. To make sure that the sugar is dissolved coat the back of the spoon with syrup, and check for any sugar granules.

Strain the rhubarb syrup through a fine mesh strainer, into a clean glass jar. Using a spatula or the back of a spoon, press the cooked rhubarb pieces to get as much of the syrup out as possible.

Discard the rhubarb pieces or you can use them as a topping for ice cream or pancakes!

Cover your syrup with a tea towel or small cloth, and allow the jar to cool completely at room temperature.

Once the rhubarb syrup is cooled, screw on a jar lid and transfer the finished syrup to the fridge until ready to use!

Recipe Notes

Homemade rhubarb simple syrup can be stored in an airtight container or mason jar in the fridge for up to 1 month. In some cases, homemade simple syrups can be safe to use after that but it is best to try and use them up within 1 month.

You can find the mason jars I used HERE!

If you don’t grow your own rhubarb, you should easily be able to find fresh rhubarb at the farmers market or even at your local grocery store during the spring and early summer.

If you are looking for more ways to store and preserve your rhubarb crop, be sure to check out my posts, How To Harvest and Store Rhubarb. and 3 Ways To Persevere Rhubarb At Home.

Be Sure to Check Out these Simple Syrup Recipes Too!

How to Make Berry Simple Syrup | with any kind of berry!

Easy Homemade Simple Syrup Recipe (2:1)