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Easy Homemade Rhubarb Simple Syrup

This rhubarb simple syrup is the perfect way to add a touch of sweetness and tartness to your favorite drinks and desserts. With just 3 few simple ingredients, you can make this delicious rhubarb syrup at home in only a few minutes!

Rhubarb simple syrup in a swing top bottle next to a glass of shaved ice with fresh strawberry and rhubarb with a green napkin

We are rhubarb enthusiasts! When it’s in season, we stock up and freeze it so that we can enjoy its tart sweetness all year long. Most people think of using rhubarb in baked goods. But summer is the season for refreshing cool drinks! So I’m going to show you how to make the best rhubarb simple syrup to elevate all your summer drinks and even some of your desserts!

🍮 Delicious Ways to Use Rhubarb Syrup:

Rhubarb syrup in a fluted glass with shaved ice garnished with rhubarb and strawberry

The Most popular use of Rhubarb syrup is for cocktails, but as a family that doesn’t drink alcohol, we still have plenty of fun and tasty uses for this rhubarb simple syrup!

  1. Make Mocktails! Same fun drinks, just without the alcohol! A great one would be adding a little to our Raspberry Slush mocktail or even an orange cream soda!
  2. Mix with seltzer water or club soda for a refreshing mid-day drink
  3. Flavored Sodas! Mix with your favorite Lemon-lime sodas.
  4. Flavored Lemonade: Stir it into fresh-squeezed lemonade
  5. Italian Sodas
  6. Cake soak. Poke holes in a plain vanilla or lemon cake or even a chocolate Devil’s food cake with a skewer and pour the syrup over until it soaks in
  7. Drizzle over ice cream
  8. Stir into your favorite yogurts
  9. Drizzle over cobbler
  10. Drizzle over a fresh cold no-bake cheesecake
  11. Pour over a summer mascarpone trifle
  12. Pour over buttermilk pancakes!
  13. Drizzle over Dutch Babies
  14. Create a Soda Bar! We love to do this for holidays, BBQ’s and just gatherings. Everyone can make their own drink and you have plenty of flavored syrups to make each drink unique. The Rhubarb simple syrup is the perfect addition to a drink station.
  15. Make your own Hawaiian Shaved ice! This makes the best flavor syrup over shaved ice!
Rhubarb syrup drizzled over vanilla ice cream and strawberry rhubarb dump cake

🫗 Simple Syrup Vs Pancake Syrup, what is the difference? 

Syrup has two main forms: simple syrup, which is made with equal parts sugar and water (1:1 ratio), and rich syrup, which is made with twice as much sugar as water (2:1 ratio) and therefore more viscous.

Basically – Simple syrup has less sugar and is a thinner syrup that is perfect for drink recipes. Rich Syrup (the type you put on pancakes) has more sugar and is thicker so it is an excellent syrup for topping pancakes, waffles, and other baked goods

🍹 Flavor Variations

Flavors such as vanilla, mint, ginger, citrus peel, or cinnamon are great pairings for rhubarb. Adding other fruits such as strawberries, lime, or raspberries are also great flavors to incorporate. 

  • Add additional fruits, spices, and citrus peels to the rhubarb at the start of the cooking time.
  • Add any fresh herbs toward the end of the simmering time, and allow to steep off the heat. Depending on what you are using, this can take anywhere from 10-30 minutes.

🧐 Selecting Your Rhubarb

Fresh cut rhubarb in a wicker basket on a white background
  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.

Rhubarb comes in different colors, ranging from green to pink to red. The color of the stalks does not necessarily indicate how sweet they are. However, red and pink rhubarb are often used in rhubarb pies because it gives the pie a more attractive color.

Rhubarb is most tender and flavorful in spring and early summer but can be used throughout the season. Select firm, crisp stalks when they are 8 to 15 inches long. To harvest, twist off the leaf stalk at the soil line rather than taking a knife and cutting near the roots. Finally, cut off the leaf.

🍷 How to Make Rhubarb Simple Syrup

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Rhubarb syrup in a fluted glass with shaved ice garnished with rhubarb and strawberry

You will be amazed at just how simple it is to make a simple syrup flavored with rhubarb.

  • Wash Rhubarb and remove any stringy pieces and the greens.
  • Slice rhubarb into 1/2-inch pieces.
  • Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and the liquid has thickened slightly about 20 minutes.
  • Strain the rhubarb mixture through a fine-mesh strainer or a cheesecloth-lined colander. Press down on the solids with the back of a spoon to extract as much liquid as possible.
  • Pour the strained syrup into a clean bottle. I like to use glass bottles that have a swing top. Seal the bottle and refrigerate.

🫙 How to Store 

Store the rhubarb simple syrup in an airtight container, in the fridge, until ready to use. I love using a swing-top glass bottle. It looks beautiful, but it also keeps a good seal and the design makes it easy to pour the rhubarb syrup. 

A fruit Infused simple syrup like this rhubarb syrup will stay good for around 1-3 weeks when stored properly in the refrigerator. Before using give the syrup a sniff test to make sure it still smells good. 

Swing top bottle filled with Rhubarb simple syrup with fresh rhubarb stalks and green napkin next to the bottle

🍨 What to Do With the Fruit Pulp

Once you have strained the liquid out, you will be left with a fruit puree. You can store this puree in the fridge for a couple of days. It can be used in a variety of ways, such as:

  • Adding a spoonful to plain yogurt, hot cereal, or ice cream.
  • Spreading it on pancakes, waffles, or French toast.
  • Using it as a loose jam.
  • Adding it to smoothies.

If you want to store the puree for longer, you can freeze it in a resealable freezer bag or ice cube tray. I like to add the frozen cubes of puree to my smoothies.

Another option is to mix the puree with 1/2 cup of sugar and cook it for another 20 minutes. Once the mixture is cooked, pulse it in a blender until it is smooth. Then, spread the mixture on a dehydrator tray and dehydrate it according to the manufacturer’s instructions. This will make a delicious and healthy snack that you can enjoy for months to come.

🧊 How to Freeze Rhubarb Syrup

Rhubarb syrup can be easily frozen to preserve it for 6-8 months.

To freeze simple syrup, simply pour it into ice cube trays and freeze until solid. Once frozen, you can transfer the cubes to a freezer-safe bag or container. I prefer vacuum sealing my frozen syrup to protect it from freezer burn.

To use, simply remove the number of frozen cubes you desire from the freezer and then thaw them in a bowl or measuring cup on the counter. Once thawed, you can pour the syrup into a bottle and keep it in the fridge for up to 7 days.

🍬 Why Did My Simple Syrup Crystallize?

There are a few reasons why your simple syrup might have turned into sugar crystals. Here are some of the most common causes and how to avoid them:

  • Using too much sugar. Use a 1:1 ratio of sugar to water. The more sugar you use, the more likely it is to crystallize.
  • Not stirring the syrup enough. Stir the sugar and water continuously until the sugar is completely dissolved. Any undissolved sugar can crystallize later.
  • Using tap water. Tap water can contain minerals that can interfere with the sugar dissolving and lead to crystallization. Use filtered or bottled water instead.

If your simple syrup has crystallized, you can try to save it by:

  • Gently reheating it and stirring it until the crystals dissolve.
  • Adding a few drops of lemon juice or cream of tartar to the syrup.
  • Starting over and making a new batch of simple syrup.
Swing top bottle filled with fresh rhubarb syrup with rhubarb stalks and green napkin next to it and shaved ice drink in the background

💭 FAQ’s

DO YOU USE SIMPLE SYRUP HOT OR COLD?

Simple syrup is used to sweeten both hot and cold drinks, but it is especially useful for cold drinks because it ensures that the sugar is evenly distributed throughout the drink. This is in contrast to granulated sugar, which can be difficult to dissolve in cold drinks and can leave behind gritty bits.

WHEN SHOULD YOU THROW OUT SIMPLE SYRUP?

Rhubarb Simple syrup should be a beautiful reddish-pink color. If it’s cloudy, it has likely gone bad and should be discarded. If you notice a foul odor, the syrup has spoiled and should be tossed

WHAT FRUIT IS BEST TO MIX WITH RHUBARB?

Rhubarb goes incredibly well with apples, citrus fruits, and berries–especially strawberries.

WHY IS STRAWBERRY PAIRED WITH RHUBARB?

Rhubarb, when mixed with strawberries, gives you that sourness to balance the sweetness and the complexity.

WHY CAN’T YOU EAT RHUBARB LEAVES?

Rhubarb leaves contain high amounts of oxalic acid, which can cause health problems when eaten in higher amounts. Symptoms of toxicity include mild gastrointestinal symptoms, as well as more serious problems, such as kidney stones and kidney failure.

Strawberry Rhubarb Dump cake in a while bowl with vanilla ice cream on top drizzled with rhubarb syrup

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Yield: 3 cups

Easy Rhubarb Simple Syrup

Rhubarb simple syrup in a swing top bottle next to a glass of shaved ice with fresh strawberry and rhubarb with a green napkin

Make a simple syrup flavored with rhubarb, a springtime fruit. Use it in beverages and mocktails. Cook it for a longer time to make a thicker syrup for pancakes and waffles.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 cups Fresh Rhubarb washed and chopped
  • 2 Cups water
  • 2 cups sugar

Instructions

  1. Wash Rhubarb and remove any stringy pieces and the greens.
  2. Slice rhubarb into 1/2-inch pieces.
  3. Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally, until the rhubarb is soft and the liquid has thickened slightly about 20 minutes.
  4. Strain the rhubarb mixture through a fine-mesh strainer or a cheesecloth-lined colander. Press down on the solids with the back of a spoon to extract as much liquid as possible.
  5. Pour the strained syrup into a clean bottle. I like to use glass bottles that have a swing top. Seal the bottle and refrigerate.

Notes

Four cups of chopped rhubarb is about 5 to 6 thin stalks.

You will also need a glass bottle with air tight lid, a Fine mesh strainer, a medium saucepan, a cutting board, and a kitchen knife

Variations:

  • Add additional fruits and spices, and citrus peels to the rhubarb at the start of the cooking time.
  • Add any fresh herbs toward the end of the simmering time, and allow to steep off the heat. Depending on what you are using, this can take anywhere from 10-30 minutes.

Storing:

  • Store in a sealed glass bottle in the refrigerator.
  • This rhubarb simple syrup will stay good for around 1-3 weeks when stored properly in the refrigerator. Before using give the syrup a sniff test to make sure it still smells good. 

Use the Pulp:

instead of discarding the pulp, you can use it in a variety of ways.

  • Adding a spoonful to plain yogurt, hot cereal, or ice cream.
  • Spreading it on pancakes, waffles, or French toast.
  • Using it as a loose jam.
  • Adding it to smoothies.
  • Make Fruit Leather - combine with additional 1/2 cup sugar in a saucepan. Cook for 20 minutes. Pulse in a blender until smooth. Then, spread the mixture on a dehydrator tray and dehydrate it according to the manufacturer's instructions.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 69Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 0g

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Busy Creating Memories attempts to provide accurate nutritional information, these figures are only estimates.

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