When the garden is overflowing with rhubarb make this three ingredient rhubarb syrup. Perfect for adding to lemonade, iced tea, margaritas or cocktails.
This rhubarb syrup is perfect for a rhubarb sour cocktail, strawberry rhubarb margarita or even in iced tea. Don't forget to make rhubarb cake to serve with your rhubarb beverages.
Ingredients
- 4 cups rhubarb (about 4-5 stalks), leaves removed* and chopped into 1-inch pieces
- 1 cup water
- ⅓ cup granulated sugar (or adjust to taste)
*Rhubarb leaves are toxic-use only the stalks!
Recipe Card?
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Rhubarb Syrup Instructions
Prep rhubarb
Wash stalks thoroughly and chop into 1-inch pieces.
Simmer
- In a medium saucepan, combine rhubarb, water, and sugar. Bring to a boil over medium-high heat, then reduce to medium.
- Simmer for 15 minutes, stirring occasionally to prevent scorching, until rhubarb is soft and broken down.
Strain
- Pour mixture through a fine-mesh strainer (or cheesecloth for clearer syrup) into a bowl.
- Press gently on the pulp to extract all the liquid.
Store
Transfer syrup to a clean jar or bottle. Cool completely before refrigerating. Keeps for 2 weeks (or freeze for up to 3 months).
Tips & Variations
- For cocktails: Pair with gin, vodka, or sparkling wine (try 1 oz syrup + 2 oz spirit + lemon juice).
- Too thick? Thin with a splash of hot water.
- Zero waste: Save the strained pulp for muffins or compote!
Ingredients
- 1 Pound rhubarb leaves removes, stalks chopped
- 1 Cup Water
- ⅓ Cup Sugar
Instructions
Rhubarb Syrup Instructions
- Remove the large green leaves, if they are still attached, and wash the stalk thoroughly.
- Chop the rhubarb into pieces. Try and get the pieces to be less than one inch wide.
- Add the rhubarb to a pot.
- Add 1 cup of water and ⅓ cup of sugar.
- Bring the mixture to a boil over medium high heat and then drop the heat back to medium.
- Simmer for 15 minutes.
- Stir occasionally because the bottom tends to want to scorch.
- Once the rhubarb is cooked down, strain it through a fine mesh strainer.The finer your strainer the more clear the syrup will become.
- Pour the rhubarb syrup into a glass jar and store it in the refrigerator
- Use within 2 weeks.
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Susan says
can the rhubarb syrup be frozen for future use?
Patty B says
I do not have a kitchen scale. How many cups in a pound?