rhubarb simple syrup

Prep Time: 5 minutes
Cook Time: 20 minutes
Cool Time: 30 minutes
Total Time: 55 minutes
Difficulty: Easy
Yield: About 1½ cups
Cuisine: American

Introduction

Rhubarb Simple Syrup is a sweet, tangy, and beautifully pink syrup made by simmering fresh rhubarb with sugar and water. It’s the perfect way to preserve the bright, tart flavor of spring rhubarb and elevate cocktails, mocktails, iced teas, lemonades, or even desserts like pancakes, ice cream, and yogurt.

This syrup not only tastes amazing, but also looks gorgeous—with its natural rose-pink hue, it turns any drink into an Instagram-worthy creation. With just three ingredients and under an hour from start to finish (most of which is hands-off time), this is a pantry staple you’ll want to keep around all season.

Ingredients

• 2 cups fresh rhubarb, chopped (about 4–5 stalks)

• 1 cup granulated sugar

• 1 cup water

Optional Add-Ins (for extra flavor):

• ½ teaspoon vanilla extract

• ½ inch fresh ginger, sliced

• 1 small sprig of fresh rosemary or thyme

• Zest of ½ lemon or orange

Equipment Needed

• Medium saucepan

• Fine mesh strainer or cheesecloth

• Glass jar or bottle for storage

• Wooden spoon or spatula

Step-by-Step Instructions

Step 1: Prep the Rhubarb

Wash the rhubarb stalks thoroughly and trim off the ends. Chop them into ½-inch pieces. There’s no need to peel the rhubarb unless it’s very fibrous—most of the gorgeous pink color comes from the skin!

Step 2: Combine Ingredients

In a medium saucepan, add:

• 2 cups chopped rhubarb

• 1 cup sugar

• 1 cup water

Stir to combine and bring to a gentle boil over medium heat.

Step 3: Simmer

Reduce the heat to low and simmer for about 15–20 minutes, stirring occasionally. The rhubarb will break down and soften completely, and the liquid will turn a deep pink. If you’re adding herbs, ginger, or citrus zest, add them now.

Step 4: Strain the Syrup

Once the mixture is fully cooked and the rhubarb has softened, remove from heat. Set a fine mesh strainer over a bowl or measuring cup and pour the mixture through it. Use the back of a spoon to press the solids and extract as much liquid as possible. For a clearer syrup, strain through cheesecloth and avoid pressing too hard.

Pro Tip: Don’t throw away the leftover rhubarb pulp! It’s sweet and tangy—perfect stirred into yogurt, oatmeal, or as a toast spread.

Step 5: Cool and Store

Let the syrup cool to room temperature, then transfer to a clean glass bottle or jar with a lid. Store in the refrigerator.

How to Use Rhubarb Simple Syrup

There are so many delicious ways to use this vibrant syrup:

Drinks

• Add 1–2 tablespoons to sparkling water or soda for a refreshing homemade soda.

• Stir into lemonade for a tangy twist.

• Mix with iced green tea or hibiscus tea for a floral, fruity balance.

• Use in cocktails like rhubarb mojitos, margaritas, gin spritzers, or whiskey sours.

• Add to mocktails with fresh citrus and mint.

Desserts

• Drizzle over ice cream or cheesecake.

• Swirl into yogurt, panna cotta, or parfaits.

• Pour over pancakes, waffles, or French toast.

Other Ideas

• Brush on cakes or scones as a glaze.

• Mix into salad dressings for a fruity vinaigrette.

• Use as a base for sorbet or fruit compote.

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Flavor Variations

• Ginger Rhubarb Syrup: Add 4–5 thin slices of fresh ginger during simmering.

• Citrus Rhubarb Syrup: Add lemon or orange zest for brightness.

• Herb-Infused Syrup: Add a sprig of rosemary, thyme, or basil.

• Spiced Syrup: Simmer with a cinnamon stick or cardamom pods.

Just be sure to remove any add-ins (like herbs or spices) before storing.

Storage Instructions

• Refrigerator: Store in a clean jar or bottle with a tight-fitting lid for up to 2–3 weeks.

• Freezer: Freeze in ice cube trays, then transfer to a freezer bag. Keeps for up to 3 months. Perfect for single-serve drinks!

Nutrition Information (Per Tablespoon)

Note: Nutritional data is approximate and based on standard ingredients.