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Rhubarb simple syrup is an incredibly vibrant, flavorful syrup that captures rhubarb season perfectly! My recipe is easy to make with just rhubarb, sugar, lime juice, and rose water.
If you’re looking for a versatile and delicious syrup to elevate your drinks and desserts, homemade rhubarb syrup is a special seasonal favorite. With its unique tart flavor and gorgeous pink hue, this simple syrup recipe is a great way to add a splash of color and flavor to your kitchen creations. Whether you’re craving a refreshing rhubarb mojito, a tangy rhubarb lemonade, or a flavorful topping, this rhubarb simple syrup is a must-try. Best of all, it’s easy to make using fresh rhubarb during rhubarb season, and it stores well for lingering, year-round enjoyment of spring!
Notes About Ingredients
The key ingredient for this delicious syrup is fresh rhubarb, typically the thicker, red rhubarb stalks. When choosing rhubarb, look for bright red stalks with a sturdy texture, which will give your syrup a vibrant color and concentrated flavor. Rhubarb leaves are edible, but should be avoided in cooking as they contain oxalates that can be toxic—only use the stalks.
You’ll need about 2 cups of chopped rhubarb to make approximately 1 cup of rhubarb juice, depending on how much liquid you extract. You’ll combine equal parts of rhubarb juice and sugar. You can use a standard cup of sugar, granulated white or cane sugar. A tablespoon of lemon juice or lime juice (my favorite here) helps enhance the tart flavor of the rhubarb and preserves the bright color. For added depth, consider infusing your syrup with a vanilla bean, edible lavender, or small pieces of green or red chilis for a subtle spicy note. Many flavor combinations are possible.
I always include rose water when I make anything rhubarb, for a fragrant floral note. If you want to be able to make your rhubarb syrup recipe any time, simply chop up fresh rhubarb in season and freeze it in a freezer bag, at the ready when you are.
Tips for Syrup Success
Making homemade rhubarb syrup is a simple process, but a few tips make it easier and great.
Finely chop the rhubarb. Start by chopping the rhubarb into small pieces, about 1-inch in size, to maximize surface area and release maximum flavor during cooking. Use a small saucepan and cook the chopped rhubarb over medium heat, stirring occasionally. As the rhubarb cooks, it will break down into a cooked rhubarb mixture and release juice—use a fine-mesh strainer to separate the liquid from the cooked pieces.
Use low heat. Simmer the mixture gently to avoid overcooking or burning the syrup. It typically takes around 10-15 minutes on medium heat until the liquid is concentrated but not thickened beyond the syrup consistency.
Get clearer syrup. For a clearer syrup and a gorgeous color, strain the cooked rhubarb-sugar mixture a second time through a fine-mesh strainer or cheesecloth while still warm.
Serving Ideas
This versatile and sweet syrup is such a great addition to many dishes and drinks.
Drizzle it over labneh or yogurt, my favorite way to enjoy its sweet, unique flavor. Try it on French toast, pancakes, or waffles for a tart and sweet rhubarb flavor.
Use it as a base for a non-alcoholic beverage or cocktail. Combine the syrup club soda and/or sparkling water and ice cubes in a tall glass. For a sophisticated twist, make a rhubarb bellini or spritz by mixing with prosecco or sparkling wine. It makes a great flavoring for homemade soda and it’s a great recipe to elevate your summer cocktails—try a rhubarb margarita or a rhubarb mojito.
You can incorporate it into baking by adding a splash to rhubarb muffins or drizzling over a square of rhubarb cake (or any cake) for extra moisture and flavor.
For a fun twist, combine the syrup with other simple syrups such as my orange blossom simple syrup or rose water syrup (or a combo of the two) to create layer drinks or flavored syrups for ice cream. It’s a great way to incorporate the bright pink hue and tart flavor into your favorite sweet treats, making your dessert table stand out during family gatherings or special celebrations.
Storage
Store your homemade rhubarb syrup in an airtight container or a glass jar in the refrigerator. It’s best used within 2-3 weeks, but may last longer than that!
Rhubarb Syrup Recipe
Ingredients
- 1 pound rhubarb, chopped
- 2 cups granulated sugar
- 2 cups water
- 2 tablespoons lime juice
- 1/2 teaspoon rose water
Instructions
- In a small heavy saucepan, mix the rhubarb with the sugar. Let it sit like this, off the heat, and macerate for about 45 minutes, stirring occasionally. Add the water and bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to medium low and simmer for 20 minutes, until the rhubarb begins to break down.
- Carefully strain into a bowl through a cheesecloth-lined or fine mesh strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer over medium heat. Reduce the heat to medium low for another 15 minutes or until the syrup reduces and is slightly thickened. Remove from heat and stir in the rosewater a drop at a time, tasting to see if you've got enough. Allow the syrup to cool completely before transferring to a glass jar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Rhubarb Recipes to enjoy
Make an excellent, very simple Rhubarb Cake!
Strawberry Rhubarb Pie is a classic and comes together beautifully with my recipe.
Make my gorgeous, yet simple!, Rhubarb Tart with Pistachios that uses purchased frozen puff pastry.
Hello . I can’t find a better way to spend a lazy ,rainy saturday afternoon! Can’t wait to taste it with some homemad e yogurt. Thank you for the recipe 🙂
If substituting Orange Blossom Water for Rose water, what amount would one use?
Hi Selene–You can use a touch more orange blossom water than rose water, so for this start with 1/4 teaspoon, taste, and add a little more if you like.
Ohhh, how I miss my moms rhubarb. Because I am not a fan of Rosewater, I use Orange Blossom Water.
BTW, your camera story is hilarious….what are we going to do with you? Slow down girl, it can get expensive. LOL. Again, thanks for sharing your amazing whit and perseverance.