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.

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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.

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.

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.

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.

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.

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

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Note From Sarah

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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

  

1x2x3x

• 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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