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    Home | Cocktails

    Rhubarb Syrup

    Dated: June 3, 2018 Last Modified: January 24, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    9706 shares
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    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.
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    Jump to Recipe Pin Recipe

    When the garden is overflowing with rhubarb make this three ingredient rhubarb syrup. Perfect for adding to lemonade, iced tea, margaritas or cocktails.

    homemade rhubarb syrup

    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.

    Rhubarb Syrup Ingredients

    • rhubarb, leaves removes, stalks chopped
    • water
    • sugar

    If you would like to learn how I planted and grow my own rhubarb I have a post for you here: How To Plant Rhubarb.

    fresh rhubarb on a kitchen scale

    Rhubarb Syrup Instructions

    1. Remove the large green leaves, if they are still attached, and wash the stalk thoroughly.
    2. Chop the rhubarb into pieces. Try and get the pieces to be less than one inch wide.
    3. Add the rhubarb to a pot.
    4. Add 1 cup of water and ⅓ cup of sugar.
    5. Bring the mixture to a boil over medium high heat and then drop the heat back to medium.
    6. Simmer for 15 minutes.
    7. Stir occasionally because the bottom tends to want to scorch.
    8. Once the rhubarb is cooked down, strain it through a fine mesh strainer.The finer your strainer the more clear the syrup will become.
    9. Pour the rhubarb syrup into a glass jar and store it in the refrigerator
    10. Use within 2 weeks.
    Rhubarb Iced Tea Recipe

    You will look at this portion and think this will NOT turn into sauce, but trust me, it will.

    There is a LOT of moisture (and flavor!) in the rhubarb. The steam from the water will help draw it out.

    I promise.

    Rhubarb Iced Tea Recipe

    Straining rhubarb syrup

    I am fine with micro bits of rhubarb in my syrup but if you would like there to be less, strain it a second time through a few layers of cheesecloth.

    Rhubarb syrup recipe

    Storing rhubarb syrup

    I poured my rhubarb syrup into a glass jar and store it in the refrigerator.

    Use within 2 weeks.

    Rhubarb Syrup

    Sarah Mock
    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.
    4.59 from 12 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
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    Course Drinks - Non Alcoholic
    Cuisine American
    Servings 8 2 oz servings
    Calories 44 kcal

    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

    Calories: 44kcalCarbohydrates: 10gSodium: 3mgFiber: 1gSugar: 8g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

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