Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Homemade Rhubarb Simple Syrup

May 27, 2019 By justalittlebitofbacon 8 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

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!

A ladle spooning out some rhubarb syrup from a mason jar.

Hello, all!

Rhubarb is one of my favorite spring vegetables! (Or fruits I guess. ๐Ÿคจ 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.

Top view of a jar of rhubarb syrup next to a pile of mint leaves.

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

  1. Look for firm stalks, avoiding any which are limp or blemished.
  2. If the leaves are attached, they should be fresh and crisp.
  3. Pick stalks with deeper red colors if possible. This will make for the prettiest pies and deepest colored recipes.

A glass jar of rhubarb syrup showing the deep pink color of the syrup.

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 Iโ€™m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Easy to make, this homemade rhubarb syrup has so many uses! Rhubarb simple syrup can be poured over pancakes, made into cocktails and drinks, served over ice cream, added to pound cake, and more. | justalittlebitofbacon.com #rhubarb #springrecipes #dessertrecipes #syrup #simplesyrup
Print Recipe
5 from 2 votes

Homemade Rhubarb Simple Syrup

Easy to make, this homemade rhubarb syrup has so many uses! Rhubarb simple syrup can be poured over pancakes, made into cocktails and drinks, served over ice cream, added to pound cake, and more.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: rhubarb simple syrup, rhubarb syrup
Servings: 16 ounces
Calories: 50kcal
Author: justalittlebitofbacon

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.
Chopped rhubarb in a colander and glass jar of syrup with text overlay - Simple Rhubarb Syrup.
Glass jar of syrup with text overlay - How to make Rhubarb Simple Syrup.

Related Posts:

  • Rhubarb Orange Compote
    Rhubarb Orange Compote
  • Rhubarb Lime Rickey Cocktail
    Rhubarb Lime Rickey Cocktail
  • Ingredient Spotlight: Cooking with Rhubarb
    Ingredient Spotlight: Cooking with Rhubarb
  • Spiced Rhubarb Crisp with Oatmeal Pecan Crumble
    Spiced Rhubarb Crisp with Oatmeal Pecan Crumble
  • Fresh and Yummy Mini Rhubarb Strawberry Hand Pies
    Fresh and Yummy Mini Rhubarb Strawberry Hand Pies
  • Rhubarb Coffee Cake with a Crumb Topping
    Rhubarb Coffee Cake with a Crumb Topping

Filed Under: fruit, gluten free, recipe, sauces and condiments, spring, summer, sweet treats, vegan, vegetarian Tagged With: cinnamon, ginger, mint, rhubarb, vanilla

« Roasted Cherry Tomato Caprese Salad
Spring Panzanella Salad with Peas, Arugula, and Mint »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Don’t miss a post!

Get new recipes in your inbox every week!

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Susan says

    May 8, 2021 at 11:56 am

    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?

    Reply
    • justalittlebitofbacon says

      May 8, 2021 at 9:48 pm

      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!

      Reply
  2. Susan says

    June 21, 2020 at 1:54 pm

    Do you leave the pot lid on while cooking? I did not get the quantity and wondered if I cooked off too much liquid?

    Reply
    • justalittlebitofbacon says

      June 23, 2020 at 4:40 pm

      No, lid is off and you should have about 2 cups, give or take.

      Reply
  3. Lucinda says

    May 21, 2020 at 10:52 am

    5 stars
    Loved it! Went with the lower amount of sugar and that was a good choice. This is a keeper.

    Reply
    • justalittlebitofbacon says

      May 21, 2020 at 9:50 pm

      Wonderful! I’m glad you enjoyed it. ๐Ÿ™‚

      Reply
  4. Julie says

    May 19, 2020 at 4:18 pm

    What do you do with the leftover rhubarb?

    Reply
    • justalittlebitofbacon says

      May 19, 2020 at 4:28 pm

      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! ๐Ÿ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Don’t miss a post!

Sign up here to have new recipes delivered to your inbox every week.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Spring Flings

Enjoy a slice of moist and delicious banana strawberry cake! This crumb topped coffee cake with fruit filling is perfect for breakfast, snacks, or dessert. | justalittlebitofbacon.com #cakerecipes #dessertrecipes #coffeecake #bananacake #strawberries #bananas

Banana Strawberry Coffee Cake

This Mother's Day Lunch Menu is full of ideas for a light and elegant meal! Everything you need from a fruity cocktail to an easy dessert. | justalittlebitofbacon.com

Elegant Mother’s Day Lunch Menu

You'll love this simple asparagus risotto full of bright lemon and creamy brie! Make it on the stove top or in an Instant Pot for an easy dinner tonight. | justalittlebitofbacon.com #italianfood #risotto #asparagusrecipes #asparagus #springrecipes #easydinners

Brie and Lemon Asparagus Risotto

Ingredient Spotlight: Rhubarb - With its deep, red stalks and intensely sour and puckery flavor, rhubarb is great in desserts as well as in stews and savory sauces. If all you know is strawberry rhubarb pie, you'll be impressed by rhubarb's versatility. | justalittlebitofbacon.com

Ingredient Spotlight: Cooking with Rhubarb

Balsamic Strawberry Mascarpone Mousse - Ricotta and mascarpone are whipped together in a light and flavorful mousse which is topped by balsamic strawberries in this yummy Italian style no bake dessert. | justalittlebitofbacon.com

Balsamic Strawberry Mascarpone Mousse

Make the most of fresh spring fruit with homemade rhubarb and strawberry hand pies! These mini, individual pastries are fun to make and to eat. Can be prepared ahead and frozen or made and served immediately. Great with vanilla ice cream!

Fresh and Yummy Mini Rhubarb Strawberry Hand Pies

Reader Favorites

Cold sweet potato salad is topped with dried cranberries and pecans, then tossed with a maple syrup and mustard dressing. Perfect for summertime picnics and for the Thanksgiving table. | justalittlebitofbacon.com

Cold Sweet Potato Salad with Cranberries and Pecans

Italian comfort food of tomato, braised sausage, and pork shoulder ragu simmering on the stove is the perfect way to spend a chilly day. This pork ragu is easily doubled and freezes well. | justalittlebitofbacon.com

Italian Braised Pork Shoulder Ragu

Love making artisan bread but want it to be quick and easy? This rosemary no knead bread bakes up like a dream in your dutch oven and only takes a few minutes of work. | justalittlebitofbacon.com

Olive Oil and Rosemary No Knead Bread

These gluten-free Italian pignoli cookies, adapted from Lidia Bastianich, are a great holiday cookie full of almonds and pine nuts! A great addition to a Christmas cookie tray. | justalittlebitofbacon.com

Lidia’s Italian Pignoli Cookies

Parmesan Truffle Fries - Use frozen, bagged fries to have tasty truffle fries, covered in truffle oil, parmesan, and parsley on the table in less than 15 minutes. | justalittlebitofbacon.com

Quick and Easy Parmesan Truffle Fries

Authentic Italian marinara sauce is cooked low and slow to create a thick and flavorful sauce made in the manner of my family tradition. | justalittlebitofbacon.com

Authentic Homemade Italian Marinara Sauce

Copyright © 2022 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks