One of the easiest ways to capture that bright, tangy flavor is by making homemade rhubarb simple syrup. If you grow rhubarb in your garden, you know there are seasons when the harvest seems endless.
Pies, crisps, and jams are always welcome, but when you can make this versatile syrup so quickly, it is a recipe on my spring rotation.
This beautiful pink syrup comes together with just three ingredients and less than 30 minutes of hands-on time. It’s perfect for flavoring lemonade, iced tea, cocktails, mocktails, sparkling water, pancakes, and desserts. Best of all, you’ll end up with leftover rhubarb pulp that can be used in other recipes, helping you get every bit of goodness from your harvest.
Whether you’re looking for a creative way to preserve fresh rhubarb or simply want to add a touch of spring flavor to your favorite drinks, this easy rhubarb syrup recipe is a wonderful place to start.
Why You’ll Love This Recipe
- Uses only three simple ingredients.
- Ready in about 25 minutes.
- Great way to preserve fresh rhubarb flavor.
- Naturally beautiful pink color.
- Perfect for beverages, desserts, and breakfast recipes.
- Helps reduce food waste by repurposing the leftover pulp.
What is Rhubarb Simple Syrup?
Simple syrup is a liquid sweetener made by dissolving sugar in water. By simmering rhubarb with sugar and water, the tart flavor and vibrant color infuse into the syrup, creating a versatile ingredient that can be used in countless recipes.
The result is a sweet-tart syrup with a refreshing flavor that tastes like spring in a bottle.
Ways to Use Rhubarb Simple Syrup
This syrup is incredibly versatile. Try it in:
- Homemade lemonade
- Sparkling water or club soda
- Iced tea
- Cocktails and mocktails
- Margaritas and mojitos
- Pancakes and waffles
- French toast
- Yogurt parfaits
- Ice cream toppings
- Fruit salads
A splash of rhubarb syrup can instantly brighten both beverages and desserts.
Easy 3-Ingredient Rhubarb Simple Syrup Recipe
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Ingredients
- 4 Cups Rhubarb chopped
- 2 Cups Water
- 2 Cups Granulated Sugar
Instructions
How to Make Rhubarb Simple Syrup
- In a medium saucepan, combine the chopped rhubarb, water, and sugar.4 Cups Rhubarb, 2 Cups Water, 2 Cups Granulated Sugar
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer until the rhubarb breaks down and becomes very soft, about 7-10 minutes.
- Place a fine mesh strainer over a large bowl or container. Carefully pour the mixture through the strainer.
- Using a wooden spoon, gently press the cooked rhubarb to release as much liquid as possible. Don’t press too hard if you want the syrup to remain crystal clear.
- Allow the syrup to cool completely before transferring it to clean jars or bottles.
Notes
Tips for Success
- Use fresh, firm rhubarb stalks for the best flavor.
- Avoid overcooking the rhubarb, as it can become cloudy if pressed excessively.
- For a deeper flavor, add a vanilla bean, fresh ginger, or a strip of orange peel during simmering.
- If you prefer a sweeter syrup, add a little more sugar to taste.
Nutrition
What to Do with Leftover Rhubarb Pulp
Don’t throw away the strained rhubarb pulp. It still contains plenty of flavor. It’s easy to use it in a variety of ways.
Add to Baked Goods
Stir the pulp into:
- Muffins
- Quick breads
- Coffee cakes
- Pancake batter
- Cake fillings
Top Breakfast Favorites
Enjoy the pulp spooned over:
- Yogurt
- Oatmeal
- Overnight oats
- Cottage cheese
Create a Fruit Spread
Blend the pulp until smooth and spread it on toast, biscuits, or English muffins.
Mix into Smoothies
Add a spoonful to smoothies for extra fruit flavor and natural sweetness.
Storage
Store cooled rhubarb simple syrup in an airtight container or glass bottle in the refrigerator for up to 2 weeks.
For longer storage, freeze the syrup in freezer-safe containers or ice cube trays for up to 6 months. Frozen cubes make it easy to add a burst of rhubarb flavor to drinks whenever you need it.
Can I use frozen rhubarb?
Yes. Frozen rhubarb works well. Use it right from the freezer without thawing.
Why is my syrup cloudy?
Cloudiness usually happens when the cooked rhubarb is pressed too firmly through the strainer. The syrup will still taste delicious.
Can I reduce the sugar?
You can reduce the sugar slightly, though the texture and shelf life may be affected. Sugar helps preserve the syrup and creates the classic simple syrup consistency.
Can I can this syrup?
This recipe has not been tested for water bath canning. For best results, store it in the refrigerator or freezer.
A Delicious Way to Preserve Spring
When rhubarb season arrives, simple syrup is one of the easiest and most rewarding ways to capture its bright flavor. With just a few pantry ingredients and minimal effort, you’ll have a versatile syrup ready for drinks, desserts, and breakfast treats. And because the leftover pulp can be reused, nothing goes to waste.
It’s a simple homestead skill that transforms a humble harvest into something special.
I can’t say I love this recipe enough. I use the rhubarb pulp in baked brownies to turn them gooey. And mixed with half water, this is a delicious and refreshing summer drink.