This rhubarb simple syrup is such a fun way to use your garden fresh rhubarb. The tartness of the rhubarb goes so well with the sugary syrup and can be added to cocktails, lemonades, and desserts.
One thing that screams summer to me is fresh, homegrown rhubarb. Living just miles from the rhubarb capital of the world means we get endless rhubarb all season long.
This tart produce has such a distinct flavor and goes so well in desserts, sauces, roasted or in a strawberry rhubarb smoothie.
There is no doubt that on its own rhubarb can be really difficult to eat. It is so incredibly tart which is why it goes so well with strawberries and baked into a dessert.
This rhubarb syrup allows you to have a concoction of that fresh rhubarb taste that can be added to lemonades, cocktails, desserts, tea or just about anything you want to add a little bit of sweetness, and rhubarb into.
You will be surprised how easy this sauce is to make and I'm sure it will be a new go to summer favorite.
Check out my other simple syrup flavors:
Rhubarb: This recipe calls for fresh rhubarb. In a pinch, frozen can also be used. If using frozen, it will have a little less flavor.
Strawberry Rhubarb Simple Syrup: If you do not want to use all rhubarb, mix it up and substitute some of the rhubarb for fresh, diced up strawberries. This will give you that classic strawberry rhubarb flavor.
Get the full ingredient list and measurements in the recipe card.
How to Make
Start off by dicing the rhubarb into small pieces. About ½" to 1".
In a small pot over the stove add in the water and sugar and start to warm up over medium heat.
Give it a good stir so the sugar starts to dissolve.
Add in the rhubarb. Stir and bring to a boil.
Once at a boil, reduce to a simmer and let sit for 20 minutes, stirring often.
Remove from heat and allow to cool.
Run the sauce through a fine mesh strainer so it catches all the cooked rhubarb.
Using a spatula, gently move the rhubarb around so the sauce can get through. Try not to press too hard or small pieces of the rhubarb will end up in your syrup.
You can toss the rhubarb or top it on some vanilla ice cream.
Store the syrup in a glass, air tight container in the refrigerator. A mason jar or flip lock jar work great.
I prefer to use a jar that is easy to pour out of. This makes it mess free and easier when measuring out how much you need for your recipes. These flip lock jars are great for storing simple syrups.
This syrup will keep in the refrigerator for about a month.
Small Pot: About a 2 qt or larger works great.
Fine Mesh Strainer: To catch all the broken up rhubarb pieces.
Jars or Bottles: All kinds of glass jars will work. These flip lock bottles are a fun way to store and serve the simple syrups.
Drinks and Smoothies for Summer:
Other Simple Syrup Flavors:
Rhubarb Simple Syrup
- Small Pot
- 1 Cup Water
- 1 Cup Granulated Sugar
- 1 pound Fresh Rhubarb diced - Around 3.5-4 cups
- Start off by dicing the rhubarb into small pieces. About ½" to 1".
- Then in a small pot over the stove add in the water and sugar and start to warm up over medium heat.
- Give it a good stir so the sugar starts to dissolve.
- Add in the rhubarb. Stir and bring to a boil.
- Once at a boil, reduce to a simmer and let sit for 20 minutes, stirring often.
- Remove from heat and allow to cool.
- Run the sauce through a fine mesh strainer so it catches all the cooked rhubarb.
- Using a spatula, gently move the rhubarb around so the sauce can get through. Try not to press too hard or small pieces of the rhubarb will end up in your syrup.
- Store in a glass jar or bottle in the refrigerator.