Flavored simple syrups, like this rhubarb syrup are easy and fun to make! I love making some for cocktails, pancakes, ice cream, and any other dessert/sweet needs I might have. So search out some fresh rhubarb, because we’re having fun!
Hello, all!
Rhubarb is one of my favorite spring vegetables! (Or fruits I guess. 🤨 Since the government officially considers it a fruit in US. Don’t ask me.) Anyway, the sweet-tart stalks call to me every spring and I buy PILES of it.
Some into cakes and pies and other desserts, some into savory sauces, some into the freezer for the future, and now some into syrup. Because, why not! Not only is this a simple syrup, but it’s a simple recipe which can be frozen or canned if you make more than you need.
My inspiration for this recipe comes from a very tasty cocktail I had last year when we were out to dinner and haven’t been able to get out of my head. To make the cocktail I needed a rhubarb syrup. Luckily, I already had a great recipe for a strawberry syrup which I knew I could rework into this version.
So, of course I made it and now I can have it whenever I want! And here it is – Rhubarb Lime Rickey!
Fresh Fruit Syrup
What is simple syrup?
It is a mixture of granulated sugar and water which is brought to a boil and then let simmer until the sugar is fully dissolved. Most people use an equal amount of cups of water and sugar, which makes the recipe very easy to remember. However, you can add more or less sugar to the water depending on how sweet you want the final result and what else you want to add to the syrup.
Can I infuse it with other flavors?
Yes, you can!
Flavors such as vanilla, mint, ginger, citrus peel, or cinnamon are great pairings for rhubarb. To add the flavor, take your item (such as a few mint leaves or a vanilla bean) and add to the hot syrup once you have taken it off the heat to let it steep. Depending on what you are using, this can take anywhere from 10-30 minutes.
How to make this
To make rhubarb syrup, combine water and chopped rhubarb and let the mixture simmer until the fruit is falling apart. Then gently strain out the fruit and bring the water back to a boil with the sugar.
Can you use the leaves?
NO!!!
Rhubarb leaves are poisonous and must be removed before using the stalks. Eat the stalks only. If you have stalks with the leaves attached, simply cut them off and keep the stalks. (Noting that the stalks keep better and longer in your fridge with the leaves removed.)
Choosing the best stalks
- Look for firm stalks, avoiding any which are limp or blemished.
- If the leaves are attached, they should be fresh and crisp.
- Pick stalks with deeper red colors if possible. This will make for the prettiest pies and deepest colored recipes.
More Rhubarb Ideas
- Coffee Cake with Crumb Topping
- Strawberry Rhubarb Hand Pies
- Cobbler with Custard Filling
- Muffins with Cinnamon and Walnuts
Tip: If you don’t want to use the rhubarb right now, you can chop it up and put it into freezer packs for future recipes.
If you try my recipe for Rhubarb Simple Syrup, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Homemade Rhubarb Simple Syrup
Ingredients
- 2 cups water
- 3 cups chopped rhubarb
- 1 1/2 - 2 cups granulated sugar
- *optional flavorings - see note
Instructions
- Combine water and rhubarb in a saucepan.
- Bring to a boil, then lower the heat to a simmer and cook for 20-25 minutes.
- Set up a fine mesh strainer over a bowl. Pour the mixture through the strainer. (Do not press on the fruit.)
- Return the infused water to the saucepan and add the sugar. Bring to boil and let boil for 5 minutes to fully dissolve the sugar.
- Add any optional flavorings and let them steep as the syrup cools.
- Once the syrup is cool (and the flavorings removed), store for up to 1 week in the refrigerator in a well sealed container. You may also freeze the syrup for up to 3 months.
Notes
- Sugar: A true simple syrup uses equal amounts of sugar and water by volume. I prefer a less sweet syrup so I use no more than 1 1/2 cups in the recipe; however you may wish more.
- Flavorings: Flavorings you can add to the syrup include:
- 1 cinnamon stick,
- 1 vanilla bean
- a 1 inch piece of fresh ginger
- 2-3 sprigs of mint
- 3-4 strips of citrus peel - lemon, lime, or orange.
- Add your flavoring once you take the syrup off the heat and let it steep while the syrup cools. It will take anywhere from 10-30 minutes for the flavor to infuse, depending on what you are using and how strong you want it. Taste as it steeps until you are happy with the results.
- Pressing on the fruit: Resist the temptation. Pressing the fruit in the sieve will make for a cloudy syrup.
Ann Marie Reed says
My rhubarb was mostly green, so I added a few drops of red food coloring. 😂 Tastes yummy in lemonade, and our version of a lime Rickey mocktail is sprite with the syrup. Yummy!!!
Y says
Perfect recipe. I used mint for the flavoring and it was great.
Carol says
My ‘syrup’ is just liquid, not thick. I followed the recipe.
justalittlebitofbacon says
Yes, it’s a simple syrup so it’s thin but sweet and full of rhubarb flavor.
Barbara says
Rhubarb is one of our favorite treats. Our boys grew up picking it and eating it raw and still do when they stop by! But one of the best ways I love to serve the syrup is on a fresh baked ham. The flavors together are incomparable.
justalittlebitofbacon says
I did too! Raw rhubarb and some sugar was great summertime treat. And rhubarb syrup on ham sounds wonderful. Thanks for sharing that flavor combo.
Sami says
That is a great idea!
Sharon says
If I start out with only 2 cups of water and I simmer that for 20 to 25 minutes, I end up with substantially less than 2 cups. Is the amount of water required correct?
justalittlebitofbacon says
Are you simmering (light bubbles) or boiling? You don’t want to reduce the liquid by much, just cook the rhubarb. I just made this year’s batch and I had about 4 cups of syrup at the end.
Susan says
I made this recipe last year, 2020, and it was well received. Great non-alcoholic cocktails and refreshing, very pretty, pink mocktails for the kids! A wonderful way to use extra rhubarb. I have passed this recipe on to friends. I am going to attempt canning this syrup, to have on hand year round. I steeped the cooked syrup with ginger root and also lemon balm for variety. Would you reheat the steeped syrup before canning and do you think it would impair the flavour?
justalittlebitofbacon says
I wish I could help but I’ve never canned anything in my life so I’m not sure if the process will change the flavor; however, I don’t think reheating in general will cause a problem. Good luck!
Sami says
I make a lot of rhubarb jams, and of course I can them. I’m going to be making this and plan on canning it. I’m going to can while it’s still hot, and of course use hot jars. I don’t mind if mine is a bit cloudy, in the past though when I made this and used my sieve, it was not cloudy so I’ll be doing that again. Before when I made this, I just winged it, but figured I’d look up some recipes before making more. If you want to cool before you strain out the rhubarb I’d return to heat, I can’t imagine it changing the taste. A hot rhubarb drink might be delightful too!
Susan says
Do you leave the pot lid on while cooking? I did not get the quantity and wondered if I cooked off too much liquid?
justalittlebitofbacon says
No, lid is off and you should have about 2 cups, give or take.
Lucinda says
Loved it! Went with the lower amount of sugar and that was a good choice. This is a keeper.
justalittlebitofbacon says
Wonderful! I’m glad you enjoyed it. 🙂
Julie says
What do you do with the leftover rhubarb?
justalittlebitofbacon says
Once you’ve made the syrup, the rhubarb has given its flavor up so there is really not much to it anymore so I usually toss it. If tossing it bothers you, you can make it into a compote. I hope that helps! 🙂
Deb Z says
I made this recipe and added the sugar at the beginning with the cut rhubarb and water. I cooked it down just the same and then after I strained the fruit I saved it and it makes a nice thick, tasty compote that can be used on pancakes or ice cream or anything. Love it!! Adding the sugar early didn’t hurt the process and made the strained fruit much more tasty. I actually only used 1 cup of sugar too and it was plenty sweet. I love the tart taste of the rhubarb. Thanks for the syrup idea for drinks. Rhubarb lemonade, Rhubarb tea, even just flavoring water is great – especially with the lower sugar amounts. Thanks!
justalittlebitofbacon says
Great use of all the parts! I’m glad you’re enjoying the syrup and compote. Rhubarb lemonade is a favorite here too.