Rhubarb Syrup

Many people look forward to rhubarb season and all the treats, like rhubarb cake, strawberry rhubarb pie, rhubarb crisp, and rhubarb tart, that come with it. However, 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 for yogurt, cottage cheese, or ice cream, 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! Here in Michigan, we need that refresher come winter!

Ingredients You’ll Need

Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!

• Fresh Rhubarb – The star of the show! When choosing rhubarb, look for bright red rhubarb stalks with a sturdy texture, which will give your syrup a vibrant color and concentrated flavor. The stalks are considered the edible part of the rhubarb plant. Rhubarb leaves should be avoided in cooking as they contain oxalates that can be toxic. Only use the stalks! 
• Sugar – Use a standard cup of granulated white sugar or cane sugar to sweeten the syrup, balancing the tart flavor of the rhubarb. Coconut sugar will also work as an alternative.
• Lime Juice – Love lime juice with rhubarb and rose! The citrus enhances the tart flavor of the rhubarb and preserves the color. Lemon juice also works well. 
• Rose Water – I always include rose water when I make anything with rhubarb for a fragrant floral note.
• Optional Flavor Enhancers – 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.

How to Make Rhubarb Syrup

1. Macerate the rhubarb. Mix the chopped rhubarb with sugar in a small heavy saucepan, and let it rest at room temperature, stirring occasionally. This enhances the flavor and softens the vegetable, drawing out the juices and creating a syrupy consistency. 
2. Cook. Add water to the pot, and bring the liquid to a boil, letting the sugar dissolve. Make sure to stir occasionally to prevent burning and ensure the sugar dissolves evenly. Reduce the heat to medium-low, and let the mixture simmer until the rhubarb breaks down. 
3. Strain. Pour the mixture through a cheesecloth or fine mesh strainer, discarding any large bits. 
4. Combine and simmer. Transfer the syrup to a clean pan, stir in the lime juice, and bring the liquid back to a simmer. Reduce the heat to low, and let the syrup reduce and thicken. 
5. Flavor and enjoy. Remove the pan from the heat, and stir in the rose water. Start with one drop at a time (about ⅛ teaspoon), tasting and adding more as desired.

Possible Variations

The sweet-tart flavor of rhubarb pairs fabulously with a variety of ingredients. So, feel free to get creative with this syrup, experimenting with different flavor combinations. Some possible variations include: 

• Grapefruit Variation: Swap the lime juice for grapefruit juice for a slightly bitter, sophisticated flavor.
• Lavender Rhubarb Syrup: Simmer the rhubarb with culinary lavender for a soft herbal-floral flavor.
• Strawberry Rhubarb Syrup: Add 1-2 cups of chopped strawberries with the rhubarb for a classic pairing.
• Mixed Berry Version: Add raspberries or blackberries with the rhubarb for a richer berry flavor and deeper color.
• Pomegranate Twist: Stir in a spoonful of pomegranate molasses at the finish for extra tartness and depth.
• Spiced Rhubarb Syrup: Simmer the syrup with a cinnamon stick, cardamom pods, or fresh ginger slices (remove them after simmering).
• Vanilla Rhubarb Syrup: Stir in vanilla extract once the syrup is cooled for a softer dessert-style flavor.
• Mint Rhubarb Syrup: Add fresh mint leaves while the syrup cools for a refreshing finish (then discard the mint).
• Basil Rhubarb Syrup: Simmer the rhubarb with basil for a slightly savory, cocktail-friendly flavor.
• Rosemary Rhubarb Syrup: Add a sprig of rosemary for an earthy herbal twist.

My Top Tips for Syrup Success

Making homemade rhubarb syrup is a simple process, but a few tips make it easier and ensure great results. 

• Finely chop the rhubarb. Start by chopping the rhubarb into small pieces, about 1 inch in size, to maximize surface area and release as much flavor as possible 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, pressing down on the solids through the strainer to release even more juice.
• Use low heat. Simmer the strained 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 homemade yogurt. This is my favorite way to enjoy its sweet, unique flavor. So good!
• Try it on French toast, pancakes, or waffles for a tart and sweet rhubarb flavor. 
• Combine the syrup with club soda and/or sparkling water and ice cubes in a tall glass. Hello spring!
• 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 or a non-alcoholic beverage. 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 plain simple syrup, orange blossom simple syrup, or rose water syrup (or a combo of the two) to create layered drinks or flavored syrups for ice cream or to moisten cake layers before frosting. It’s a great way to add bright pink color and tart flavor to your favorite sweet treats, making your dessert table stand out during family gatherings or special celebrations.

How to Store

Store your homemade rhubarb syrup in an airtight container or a glass jar, such as a mason jar, in the refrigerator. It’s best used within 2-3 months, but it may last longer than that! For a very long-lasting syrup, you can can it for shelf life following the directions of your canning equipment.

You can also freeze rhubarb simple syrup for 3-12 months. I like to pour it into ice cube trays and freeze until solid. Then, I transfer the cubes to a sealable bag or freezer-safe container to store, pulling out a few at a time to use. 

More Baking Staples

• Lebanese Mulberry Syrup
• Homemade Caramel
• Homemade Meringue
• Phyllo Dough