This recipe for Rhubarb Syrup is the perfect summertime addition to cocktails, juices, and more! Rhubarb has a sweet and tart flavor and makes for a perfect flavored simple syrup. Plus, its pink!
Rhubarb season is a sign that it is finally summer! The bright pink rhubarb stalks look like celery but taste so much better. They are tangy, tart, and a little sweet, and the flavor goes well with other fruits like strawberries. You often see rhubarb in things like pies and cakes, but I like to use it in drinks because it is slightly sour like lemon! This recipe creates a delicious syrup with a unique flavor.
This recipe is perfect for cocktails, such as my Rhubarb Gin Sour! You could also add this in to make a Rhubarb Margarita, a Rhubarb Mojito, Rhubarb Soda, and more!
Table of Contents:
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🥘 What you need for this recipe
- Rhubarb Stalks
- Organic Cane Sugar
- Water
See recipe card for quantities.
How to make Rhubarb Syrup
- In a medium saucepot, add chopped rhubarb, about 1 cup of sugar (or 200 grams), and an equal amount of water. Bring it up to a medium heat until it begins to boil. Once boiling, reduce to a simmer and simmer for about 5 minutes, stirring continuously.
- After 5 minutes, the cooked rhubarb should be broken down and the contents of the pot should be pink. All sugar should be dissolved. Place a large bowl or container in the sink with a fine-mesh strainer on top of it. Pour the contents of the pot into the strainer. Use rubber spatula to press out all of the syrup into the bowl. Either discard the cooked rhubarb parts or save for another use.
- Allow syrup to cool completely in a bowl. Then store or use immediately.
Hint: Let the rhubarb strain for as long as possible to get the most rhubarb simple syrup possible!
Variations
- Add vanilla bean for an extra depth of flavor!
- Add some red pepper flakes to make it spicy! Perfect for a margarita
- Mix in strawberries with the rhubarb while simmering to make a strawberry-rhubarb syrup!
Equipment
- Medium Saucepot
- Wooden spoon
- Fine mesh strainer or fine sieve
Storage
Cool to room temperature, then store in an airtight plastic container or glass jar in the fridge for up to 6 months.
Top tip
I recommend using a scale for this recipe! Simple syrup is best made using a 1:1 ratio of water and sugar by weight, rather than volume. 200 grams of each. However, this recipe is so forgiving that you can also use cups of rhubarb, water, and sugar.
FAQ
You cannot use rhubarb leaves, as they are considered poisonous due to the high concentration of oxalic acid. Only use the fresh rhubarb stems!
Rhubarb only requires 3 ingredients – rhubarb, water, and sugar!
Pair rhubarb syrup with club soda or sparkling water for a fun drink. Add it to drinks like iced tea, lemonade, and tons of cocktails. You can also drizzle it over vanilla ice cream.
Related
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Pairing
This rhubarb syrup recipe is perfect for so many uses! Serve it over vanilla ice cream, make a rhubarb bellini, rhubarb lemonade, or tons of rhubarb cocktails. For the leftover rhubarb that is strained out, use that to make rhubarb muffins, rhubarb cake, or just a rhubarb sauce.
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📖 Recipe
Rhubarb Simple Syrup Recipe (For Cocktails)
Equipment
- Medium saucepot
- Food Scale optional
Ingredients
- 2 cups Rhubarb stalks chopped. Roughly 2-3 stalks in ½ inch pieces
- 200 grams Water or ¾ cup
- 200 grams Granulated sugar or 1 cup
Instructions
- In a medium saucepot, add chopped rhubarb, about 1 cup of sugar (or 200 grams), and an equal amount of water. Bring it up to a medium heat until it begins to boil.
- Once boiling, reduce to a simmer and simmer for about 5 minutes, stirring continuously.
- After 5 minutes, the cooked rhubarb should be broken down and the contents of the pot should be pink. All sugar should be dissolved.
- Place a large bowl or container in the sink with a fine-mesh strainer on top of it. Pour the contents of the pot into the strainer. Use rubber spatula to press out all of the syrup into the bowl. Either discard the cooked rhubarb parts or save for another use.
- Allow syrup to cool completely in a bowl. Then store or use immediately.
Notes
- I recommend using a scale for this recipe! Simple syrup is best made using a 1:1 ratio of water and sugar by weight, rather than volume. 200 grams of each. However, this recipe is so forgiving that you can also use cups of rhubarb, water, and sugar.
- This rhubarb syrup recipe is perfect for so many uses! Serve it over vanilla ice cream, make a rhubarb gin sour, rhubarb lemonade, or tons of rhubarb cocktails. For the leftover rhubarb that is strained out, use that to make rhubarb muffins, rhubarb cake, or just a rhubarb sauce.
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