How to Make Rhubarb Simple Syrup

Twenty minutes is all it takes to turn fresh rhubarb into rhubarb simple syrup you'll want to put on everything. It's sweet with that signature rhubarb tang, it's a beautiful pink color, and it comes together with three ingredients you probably already have.

Every spring, when rhubarb season rolls around in Minnesota, I go a little overboard. My rhubarb plants do NOT hold back, and there are only so many crisps you can make before you start looking for different ways to use it up. That's how this syrup became a regular in my kitchen. It started as a way to use up rhubarb and quickly became something I look forward to making every single year.

Why You'll Love This Recipe

• Three ingredients. Rhubarb, sugar, water. That's the whole list.
• Ready in 20 minutes. Start to finish, no long cook times or overnight waiting.
• So many uses. Drinks, pancakes, cocktails, yogurt - one batch goes a long way.
• Freezer friendly. Make a big batch while rhubarb is in season and freeze it for later.
• It looks impressive! That deep pink color in a mason jar on a drink station? People will think you really went all out.

What Is Rhubarb Simple Syrup?

Rhubarb simple syrup is a sweet-tart syrup made by simmering fresh rhubarb with sugar and water, then straining out the solids. It takes about 20 minutes, makes roughly 1 to 1½ cups of syrup, and keeps in the fridge for up to a week.

If you've never cooked with rhubarb before - it's tart, almost like a sour cherry, and it balances beautifully with sugar. Once it's cooked down and strained, what's left is a smooth, flavorful syrup you'll want to put on everything.

Rhubarb is also low FODMAP, and this syrup is made with just three clean ingredients - so it works for folks managing a low FODMAP diet too. That's a win worth noting.

Where to Find Rhubarb

Rhubarb is one of those ingredients that shows up in the most unexpected places once you start looking. Here are the three most common spots:

• Your backyard - If you have a rhubarb plant, you already know it magically shows up every spring. One plant produces more than enough for a batch of syrup and then some. It comes back every year too, which makes it one of the easiest plants to grow in a Minnesota garden.
• Your neighbor's backyard - Ask around. Seriously. Rhubarb grows like crazy, and most people with a plant have way more than they need. Neighbors are usually thrilled to share. Show up with a jar of this syrup as a thank you, and you'll have a rhubarb hookup for life.
• The farmers market - Rhubarb season is short, usually late spring through early summer, so check your local farmers market while it's available. It goes fast and once it's gone, it's gone until next year.

Can't find fresh rhubarb? Frozen rhubarb works too. Thaw it first and drain any extra liquid before using and you're good to go.

What You'll Need

Only a few ingredients here, but a couple of notes worth mentioning:

• Rhubarb - Fresh rhubarb works best. If you only have frozen, thaw it first and drain any extra liquid before using. Chop it into small pieces so it breaks down evenly.
• Granulated sugar - Regular white sugar keeps the rhubarb flavor front and center without competing with it.
• Water - Tap water works just fine here.

That's it, folks. Three ingredients. The end.

The Color of Your Rhubarb Matters

Not all rhubarb looks the same, and that affects your syrup color. Here's what to expect:

• Bright red stalks: These produce a deep, ruby red syrup. It's stunning and looks beautiful in drinks and jars.
• Green-red stalks: These produce a light rose colored syrup. Still pretty, just a softer pink.

The flavor is the same either way. So don't stress about which one you grab at the store or pick from the garden. Both make a great syrup - they just look a little different in the jar.

Step-By-Step Instructions

Step 1: Prep and boil the ingredients

Wash and chop the rhubarb into small pieces. In a large saucepan, add the rhubarb, sugar, and water.

Bring to a boil over medium heat and simmer until the rhubarb softens and breaks down, about 10 minutes. Stir occasionally and keep an eye on it so it doesn't boil over.

Take the pan off the heat and let everything rest for 10 minutes.

Step 2: Strain and cool

Set a fine-mesh strainer over a large bowl. No fine-mesh strainer? A regular strainer lined with cheesecloth works too.

Pour the mixture through and press the cooked rhubarb firmly with a wooden spoon to squeeze out as much syrup as possible.

Let the syrup cool completely before pouring into jars or bottles.

Ways to Use Rhubarb Simple Syrup

The list is longer than you'd think for a three-ingredient syrup. Once you have a jar of this in the fridge, you'll find uses for it everywhere.

• Stir 1-2 tablespoons into lemonade or sparkling water and adjust to taste
• Mix into cocktails and mocktails
• Drizzle over pancakes, waffles, or French toast
• Swirl into plain yogurt
• Add to iced tea

If you love it on waffles and pancakes, my gluten-free baked oatmeal is another great place to drizzle it. So good for a weekend breakfast.

And if cocktails are your thing, this syrup is the star ingredient in a vodka rhubarb cocktail that comes together in minutes. It's become a spring tradition around here.

For more baking recipes that put rhubarb to good use, check out the full collection.

Set Up a Lemonade Bar with Rhubarb Syrup

This is one of my favorite things to do with a fresh batch of homemade rhubarb syrup. I made it for my son's graduation party and set it out next to a big pitcher of lemonade. It was gone. Every last drop.

Between the kids flavoring their lemonade and the adults sneaking it into margaritas, there wasn't a spoonful left by the end of the night. Luckily for me, graduation party season lands right when rhubarb is at its peak here in Minnesota - so the timing could not be better.

Set out a jar of this syrup, a bottle of strawberry simple syrup, and a pitcher of lemonade, sparkling water, iced tea, or lemon-lime soda, and let people mix their own drinks. It looks beautiful on a table, it feels a little fancy, and it takes almost zero extra effort on your part. That's my kind of party setup.

Here's what to put out:

• Rhubarb simple syrup in a mason jar with a pump. A mason jar pump fits right on a regular mouth mason jar and makes it so easy for guests to add syrup to their drinks without making a mess. No sticky spoons, no drips. Because nobody likes messy drinks.
• Lemonade - Store-bought or homemade both work great. My homemade lemonade is easy to make in a big batch if you want to go all in.
• Sparkling water - A good option for anyone who wants something lighter.
• Lemone-Lime Soda - Kids love this one!
• Ice - Lots of it. It's Minnesota in June but somehow still 90 degrees.
• Fresh lemon slices or strawberries - Optional, but they make the drink station look really good.

This setup also works great for keeping a jar in the fridge all summer long. Just grab it and add a pump or two to your glass whenever you want something a little more interesting than plain water. Summer BBQs, backyard nights, or just a Tuesday - it works for all of it.

FAQs

Storing and Freezing

Store: Store in a sealed jar or bottle for up to 7 days in the refrigerator.

Freeze: Pour into a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before using.

More Loveable Rhubarb Recipes

• Rhubarb Vodka Slushy Cocktail
• Rhubarb Sauce for Ice Cream
• Rhubarb Pudding Cake
• Strawberry Rhubarb Freezer Jam