Rhubarb Syrup

Rhubarb adds surprisingly delicious flavor and a lovely pink color to this rhubarb syrup. It is wonderful in lemonade, spritzers, Italian cream sodas, and cocktails or with breakfast drizzled over pancakes and waffles. It’s also quick and easy to make and great to have on hand when you want something special.

Once the rhubarb start growing in spring, I simmer up a batch of this rhubarb syrup to keep on hand in the fridge. It makes it easy to whip out a fancy cocktail or brunch with family and friends on the spur of the moment.

Shopping Tips

• Rhubarb – Look for firm stalks of rhubarb that are bright red in color. The red stalks will be sweeter and add a brighter color to your syrup than greener stalks which will be more sour. 1 pound of rhubarb is about 3-4 cups.
• Sugar – Use white sugar for this syrup for a prettier color. I usually buy organic cane sugar but it has a golden color to it that will create a less brightly colored rhubarb syrup.

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Rhubarb Syrup

Ingredients

• 6 cups chopped rhubarb (2 lbs)
• 3 cups water
• 3 cups sugar

Instructions

1. Add the rhubarb and water to a large saucepan. Simmer on medium heat for about 10 minutes stirring occasionally. It's done when the rhubarb falls apart.

   

2. Set a strainer set over a bowl. If you want a very clear syrup you can line the strainer with two layers of cheesecloth. Pour the rhubarb mixture into the strainer and press gently with a spoon to squeeze the liquid out. Save the rhubarb pulp for another use.

   

3. Measure the rhubarb liquid and pour it back into the sauce pan over medium heat and add an equal amount of sugar to the rhubarb. This should be about 3 cups.

   

4. Stir for 3-4 minutes until the sugar is dissolved, skim off any foam from the top. Store in a clean glass jar in the fridge for 1 to 2 weeks. I also like to freeze the syrup in ice cubes to use in drinks.

   

Recipe Video

Recipe Notes

Here are some of my favorite ways to use this rhubarb syrup.

• Drinks  – Add 1 to 2 ounces of this rhubarb syrup into lemonade, iced tea, sparkling water, champagne or your favorite cocktail or mocktail. 
• Dessert – drizzle this rhubarb syrup over ice cream, to make a sundae.
• Breakfast – drizzle this rhubarb syrup over pancakes, waffles or yoghurt. 

Rhubarb pulp that is left over once you strain out the liquid for the rhubarb syrup may look disgusting, however, it’s great to use in other ways.

• Rhubarb Kombucha – If you make homemade kombucha, you can easily add the pulp and 1/2 to 1 cup of sugar to make a rhubarb kombucha.
• Rhubarb Vinegar – In a quart jar add 3 cups of white vinegar, 1/4 cup of white sugar and the rhubarb pulp. Cover and let sit in a cool dark place for 1-3 weeks. Strain out the pulp and use the rhubarb vinegar to make a lovely salad dressing or marinade. This is also a great gift.
• Baking and breakfast – The pulp can be added to baked goods or stirred into oatmeal and sweetened.