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 simple syrup is an easy way to highlight rhubarb’s tart, fresh taste.
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Cooking with fresh, seasonal ingredients is something I truly enjoy. Turning rhubarb into a simple syrup is an easy way to capture its flavor and use it in drinks, brighten up breakfast, or drizzle over desserts. It’s a simple way to elevate everyday recipes and make them a little more exciting.
If you love rhubarb you've got to try my Strawberry Rhubarb Jam, Strawberry Rhubarb Muffins and Rhubarb Dump Cake next!
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Ingredients
Here's a look at the simple ingredients needed to make this homemade rhubarb flavored syrup.
- Granulated sugar: Sweetens the syrup and balances the natural tartness of rhubarb, while keeping the flavor bright and clean.
- Rhubarb: Choose fresh, firm stalks for the best color and tangy flavor. It provides a vibrant, tart base without being overwhelming.
- Lemon juice (optional): Adds a touch of brightness and lifts the flavors, enhancing the natural tartness of the rhubarb.
- Optional flavor additions: You can add a cinnamon stick, fresh ginger, or a splash of your favorite extract to give the syrup extra warmth and depth.
See the recipe card for the exact quantities of each ingredient as well as the quantities of each one.
Variations
- Brown Sugar Rhubarb Syrup: Using brown sugar adds a deeper, more caramel-like sweetness thanks to the molasses it contains. Keep in mind that brown sugar will also darken the color of the finished syrup compared to using white sugar.
- Different Flavor Variations: Instead of vanilla extract, try experimenting with almond, rum, or coconut extract by replacing part or all of the vanilla. You can also add a cinnamon stick or two to the saucepan while simmering to infuse the syrup with warm spice notes.
- Berry Add-Ins: Rhubarb pairs beautifully with berries, making this syrup easy to customize. Use the same amount of rhubarb called for in the recipe and add ½ to 1 cup of berries, such as strawberries or raspberries, to create a rhubarb berry syrup.
How to Make Rhubarb Syrup
Here's a look at the easy steps for rhubarb flavored syrup. Be sure to check the recipe card for the full list of steps.
Step 1: Prepare the Rhubarb. Peel and slice 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 for 15–20 minutes, stirring occasionally, until the rhubarb breaks down completely.
Step 4: Stir In Lemon Juice and Cool. Turn off the heat, add the lemon juice and cool completely.
Step 5: Strain. Strain through a fine mesh sieve into a clean jar or bowl, pressing down gently to extract the liquid (don’t force solids through).
Step 6: Discard the Pulp or (BETTER) save for topping yogurt or smoothies! Transfer the remaining syrup to bottles or jars.
Step 8: Cool and Store. Let the syrup cool to room temperature before transferring it to a jar or bottle for storage. Refrigerate the rhubarb syrup for up to two weeks.
How to Use Rhubarb Simple Syrup
- Breakfast Favorites: Drizzle this rhubarb syrup over pancakes, waffles, or French toast for a sweet-tart twist. It’s especially good paired with creamy toppings like yogurt or whipped cream and fresh fruit on the side.
- Cocktails and Mocktails: Use rhubarb simple syrup to sweeten cocktails and mocktails with a bright, fruity flavor. It works well in spritzes, gin-based drinks, lemonades, and sparkling water, and can also be stirred into non-alcoholic drinks for a refreshing upgrade.
- Desserts: Add extra flavor to cakes and cupcakes by brushing or spooning the syrup over the baked layers, similar to a poke cake or soaked sponge cake. It also makes a great drizzle over brownies, crisps, or warm baked desserts.
- Ice Cream Topping: Warm the syrup slightly and spoon it over vanilla or strawberry ice cream for a simple but elegant topping. Finish with fresh fruit, nuts, or whipped cream if desired.
- Coffee and Tea: Stir a small amount of rhubarb syrup into iced tea, hot tea, or specialty coffee drinks for a subtle fruity note that balances well with creamy or citrus flavors.
Expert Tips
- Storing: Store rhubarb syrup in a sealed jar or container in the refrigerator for up to two weeks. For longer storage, freeze it for up to three months by pouring the syrup into an ice cube tray, then transferring the frozen cubes to a freezer-safe container for easy, single-portion use.
- Using Rhubarb Simple Syrup: Adjust the amount of syrup to suit your taste, adding more for a bolder rhubarb flavor or less for a subtle sweetness.
- Cool Before Straining: Allow the syrup to cool completely before straining to avoid burns and ensure safe, easy handling.
Recipe FAQs
Yes! Frozen rhubarb works well in this recipe. Thaw it slightly and drain any excess liquid before simmering to prevent the syrup from becoming too watery.
Stored in a sealed container in the fridge, this syrup lasts up to 2 weeks. For longer storage, freeze it for up to 3 months using an ice cube tray to portion it easily.
This rhubarb syrup recipe makes about 1 to 1¼ cups of finished syrup, perfect for drizzling over pancakes, desserts, or adding to cocktails. You can easily double the recipe if you want more.
More Easy Fruit Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Rhubarb Simple Syrup
Equipment
- 1 Saucepan
- 1 Strainer
- bottles and 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 for 15–20 minutes, stirring occasionally, until the rhubarb breaks down completely.
- 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 (don’t force solids through).
- Discard or save the pulp for smoothies or oatmeal.
- Store syrup in an airtight container in the fridge for up to 2 weeks.
Notes
- Sweetness Adjustment: Taste your syrup before straining. If your rhubarb is very tart, you can add a little more sugar while simmering. For a tangier syrup, use slightly less.
- Storage Tips: Keep syrup in a sealed jar or bottle in the fridge for up to 2 weeks. Freeze extra syrup in ice cube trays for up to 3 months, then transfer the cubes to a freezer-safe container.
- Leftover Pulp: Don’t throw it away! Use rhubarb pulp in smoothies, oatmeal, muffins, or quick breads for added flavor and fiber.
- Serving Ideas: Use the syrup on pancakes, waffles, yogurt, ice cream, cocktails, mocktails, or sparkling water for a bright, fruity boost.
- Optional Flavor Boosts: Add a cinnamon stick, fresh ginger slice, or a splash of your favorite extract while simmering to create a unique twist on the syrup.
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