Simple Homemade Rhubarb Syrup Recipe

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Rhubarb syrup is one of those simple, beautiful recipes that I look forward to making every single spring. Made from fresh rhubarb stalks, sugar, and water, this beautiful pink syrup is a delicious and versatile ingredient that can be used in a variety of ways.

I may have a slight obsession with rhubarb! It’s easy to grow, tastes amazing, and is beautiful in any garden. I have two massive and very old rhubarb plants on my property, and when they start overflowing, making a big batch of this rhubarb syrup recipe is one of the first things I do. It’s the perfect way to capture the essence of simple living — taking something humble from the garden and turning it into something beautiful and delicious that you can enjoy all season long.

If you’re looking to add a unique twist to your favorite recipes or simply want to enjoy a refreshing and flavorful drink, rhubarb syrup is a must-try. I also love to use my garden harvest to make this yummy Rhubarb and Ginger Crumble, my easy Rhubarb Juice Recipe, and my favorite Rustic Rhubarb Galette too!

Pouring soda or Sprite into rhubarb syrup in a glass with ice and a lemon wedge and mint.

Whether you’re using it to sweeten cocktail recipes, flavor summer mocktails, or simply drizzling it over a stack of Sunday pancakes or a bowl of vanilla ice cream, this simple homemade rhubarb syrup recipe is a staple in our kitchen.

Why You Will Love This Recipe

Around here, we love anything rhubarb! Rhubarb season is also so long, so making this fresh syrup works well as a refreshing spring or summertime drink. The tangy and slightly tart flavor of rhubarb pairs perfectly with sweet and savoury dishes, which makes it a great addition to use alongside so many recipes.

Here are a few more reasons why this recipe is always on repeat in my kitchen:

•Incredibly versatile: You can use it in sparkling water, club soda, or to make a delightful alcoholic summer drink like a rhubarb mojito or margarita!

Only 3 ingredients: Just rhubarb, sugar, and water. It doesn’t get much simpler than that.
Zero waste: Once you strain the syrup, you can use the leftover cooked rhubarb as a tasty jam on toast or stirred into yogurt.
Beautiful color: The vibrant pink color makes any drink or dessert look instantly more special.

Before You Begin

Before you start making your homemade rhubarb syrup recipe, there are a few important things to keep in mind to ensure you get the best flavor and color.

Find the best stalks for syrup. To get that signature, vibrant pink syrup, you’ll want to hunt down the brightest red stalks you can find. Make sure they are firm and crisp, avoiding any that feel soft or overly woody. If you’re pulling them straight from your own garden, I highly recommend reading through my best garden harvest tips so you know exactly when they’re ready. And a quick safety reminder: rhubarb leaves are toxic, so always trim them off and throw them away before you start cooking.

Cut the rhubarb into small pieces. To extract the most flavor from the rhubarb, cut it into small, ½-inch pieces before cooking. This will also cut down on the time it takes for the rhubarb to break down and for you to strain the syrup.

Cook the rhubarb slowly. To prevent the rhubarb from burning or sticking to the pot, cook it slowly over low heat. This gentle simmering process will help to extract the most flavor and color from the rhubarb without turning it bitter.

Simple Rhubarb Syrup Recipe

This rhubarb syrup recipe is honestly so easy to make! I love to cook up a big batch at the start of the season when the rhubarb is new so that we can enjoy it for the whole summer.

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Ingredients

4 cups fresh rhubarb stalks, chopped into ½-inch pieces (about 1¼ lbs / 560 grams, leaves removed and discarded)
2 cups water (475 mL)
1 cup granulated sugar (200 grams)
1 tablespoon fresh lemon juice (15 mL, optional, but recommended for brightness)

Directions

Combine the ingredients. In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water. Stir well to combine.
Bring to a boil. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to ensure the sugar dissolves completely.

Cutting up rhubarb to make rhubarb syrup.

Simmering rhubarb in a pot to make a homemade rhubarb syrup recipe

Pouring the rhubarb syrup into a mason jar.

Simmer slowly. Reduce the heat to low and let the mixture simmer gently for 20 to 25 minutes. You want to cook it until the rhubarb has completely broken down and the mixture has thickened slightly.
Cool slightly. Remove the saucepan from the heat and let the mixture cool for 10 to 15 minutes. If you are using the optional fresh lemon juice, stir it in now.
Strain the syrup. Place a fine-mesh sieve over a clean glass jar or measuring cup. Carefully pour the rhubarb mixture through the sieve. Use the back of a spoon to press down gently on the solids to extract as much liquid as possible. (Don’t throw away the solids! Save that delicious rhubarb pulp to use as a quick jam on toast or stirred into oatmeal).
Cool and store. Let the finished syrup cool completely at room temperature before sealing the container and storing it in the refrigerator.

Ingredient Substitutes for Rhubarb Syrup

If you’re looking to make a healthier version of rhubarb syrup, or if you’re trying to avoid using sugar, there are several ingredients that you can use as substitutes. Just keep in mind that the amount of sweetener you use will depend on your personal taste preferences. Start with a small amount and add more as needed.

Honey: Honey is a natural sweetener that can be used in place of sugar in many recipes, including rhubarb syrup. Keep in mind that honey has a distinct flavor that may alter the taste of the syrup.
Maple syrup: Maple syrup is another natural sweetener that can be used as a substitute for sugar in rhubarb syrup. It has a rich, sweet flavor that pairs well with the tartness of the rhubarb.
Stevia: Stevia is a natural, calorie-free sweetener that can be used in place of sugar in many recipes, including rhubarb syrup. Keep in mind that stevia has a slightly different taste than sugar, so you may need to adjust the recipe accordingly.
Agave nectar: Agave nectar is a natural sweetener that can be used as a substitute for sugar in rhubarb syrup. It has a mild, sweet flavor that won’t overpower the taste of the rhubarb.
Fruit juice: You can also use fruit juice, such as apple or orange juice, to sweeten rhubarb syrup. Just be aware that this will change the flavor of the syrup and make it less tart.

Rhubarb syrup and ice in a glass with Sprite or club soda garnished with mint and lime.

You can also try adding other fruits with the rhubarb when you make this recipe. Strawberries or blueberries would be delicious and give a slightly different flavor variation. If you love strawberries, you have to try my 3 Ingredient Strawberry Jam Recipe!

How To Store Rhubarb Syrup

To store your homemade rhubarb syrup, simply transfer it to a clean glass jar or container with a tight-fitting lid. Store it in the refrigerator, where it will keep beautifully for up to 2 weeks.

If you want to make a large batch to enjoy later in the year, you can also freeze the syrup! Pour it into an airtight, freezer-safe container (leaving about an inch of space at the top for expansion) and freeze for up to 3 months.

Before using the syrup, give the jar a good shake or stir to combine any settled solids or sugar. Enjoy your homemade rhubarb syrup in cocktails, desserts, or as a sweet drizzle over your favorite breakfast foods!

More Recipes For You To Try

I hope you have enjoyed this rhubarb syrup recipe, it may even become your new summer favorite! If you love making things from scratch as much as I do, here are a few more of my favorite family recipes to try:

Frequently Asked Questions

What is rhubarb syrup made of?

Rhubarb syrup is a simple syrup made of just three ingredients, rhubarb, granulated sugar and water. You can substitute the sugar for honey if you choose.

What is the shelf life of rhubarb syrup?

The shelf life of rhubarb syrup can vary depending on how it was made and how it is stored. Generally, homemade rhubarb syrup can last for up to 2 weeks when stored in an airtight container in the refrigerator. However, if the syrup is not stored properly or if it becomes contaminated, it may spoil more quickly.
To extend the shelf life of your rhubarb syrup, you can add a small amount of vodka or other high-proof alcohol to the syrup. This will help to preserve the syrup and prevent it from spoiling. Just be sure to label the container clearly if you do this, especially if you plan to use the syrup in recipes that will be served to children or people who do not consume alcohol.
If you notice any signs of spoilage, such as mold, an off odor, or a change in color or texture, do not consume the syrup and discard it immediately.

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