Rhubarb Simple Syrup is a fruity spring and summertime concoction that will completely transform your favorite beverages and treats! This vibrant pink elixir is prepared with just 3 simple ingredients and provides a distinctive tangy-sweet profile. Prepare to be astonished by how sophisticated and complex it tastes!Jump to Recipe
Why you’ll love this recipe
- Versatile: Use this syrup to sweeten and elevate the flavor of a variety of drinks, from teas and lemonades to cocktails and mocktails.
- Offers a unique flavor: Forget regular simple syrup and enjoy the sweet tartness of rhubarb simple syrup. Everyone always loves it!
- Prevents waste: Much like jams and jellies, making simple syrup is an economical way to use up a surplus of rhubarb from your garden.
- Homemade: Nothing beats the satisfaction and quality of homemade syrups, right?!
Tangy rhubarb simple syrup
Rhubarb is often added to pies, tarts, jams, and jellies for a deliciously tangy element. However, this rhubarb simple syrup recipe is now one of my favorite ways to enjoy its distinct tart flavor.
The rhubarb is slowly simmered with water and sugar to extract its vibrant color and flavor. This syrup turns out a beautiful pink color, thanks to the natural hue of the rhubarb, adding visual appeal to any drink.
There are so many applications for rhubarb simple syrup, but one of my favorite ideas includes stirring it into a glass of iced tea or lemonade, adding a lemon wedge, and enjoying a refreshing drink on a warm day.
Ingredients & substitutions
- Rhubarb: Gives the syrup its unique tart flavor and vibrant pink color. If rhubarb is not available, you can experiment with strawberries, raspberries, or even cranberries.
- Water: The base of any simple syrup, helping to dilute the sugar and extract the flavor of the rhubarb. Use filtered water for the best results!
- Sugar: Granulated sugar adds a delicate sweetness that balances the tartness of the rhubarb. If you prefer, you can try a sugar substitute like stevia or monk fruit.
How to make rhubarb simple syrup
- Prep the rhubarb: When you’re choosing rhubarb, I suggest opting for stalks that are more vibrant in color for a brighter syrup. Once you’ve chosen the perfect rhubarb, cut the stalks into ½-inch pieces.
- Cook the rhubarb: Bring the water and sugar to a boil in a saucepan, then add the rhubarb and let everything simmer over medium-low heat for about 15 minutes. You’ll know it’s ready when the rhubarb has completely fallen apart.
- Strain the sauce: Allow the sauce to cool before passing it through a fine-mesh strainer into a measuring cup. Pour the syrup into storage bottles for drinks, desserts, and more. And don’t discard the cooked rhubarb, as it makes a lovely ice cream topping!
How to use rhubarb simple syrup
To kick-start your creative mixology and dessert recipes with this rhubarb simple syrup, here are a few of my favorite ideas:
- Stir some into iced tea or lemonade for a tangy-sweet twist.
- Mix the syrup into a gin or vodka cocktail like a strawberry martini.
- Drizzle a little over vanilla ice cream, or mix some into your morning yogurt or oatmeal.
- Add it to sparkling water for a refreshing, homemade soda.
- Instead of maple syrup, serve rhubarb simple syrup with pancakes, waffles, and crepes.
- Sweeten your favorite fruity cakes and other baked goods with this syrup.
Frequently asked questions
Yes, you can! You don’t even need to defrost the rhubarb before using it, but you will need to simmer it for a few minutes longer.
Absolutely! Rhubarb simple syrup makes a great addition to recipes like cakes or cupcakes.
The color can vary depending on the variety and ripeness of the rhubarb. I recommend opting for vibrant pink rhubarb stalks for the best results.
Storage & reheating
For any leftover rhubarb simple syrup, follow these quick and easy storage instructions:
- Fridge: The syrup will last 3-4 weeks in the refrigerator. Just make sure to keep it in a sealed container like a mason jar.
- Freezer: For longer storage, freeze the syrup in ice cube trays, then transfer the frozen cubes to a freezer bag for up to 6 months.
- Prep ahead: This syrup is perfect for making ahead of time! Keep it on hand for all your drink and baking enhancement needs.
- Warming spices: Infuse the syrup with a cinnamon stick, star anise, or cardamom pods.
- Mixed fruit syrup: Add strawberries or raspberries to the mix for a tangy flavor profile.
- Herbs: Add a handful of fresh basil or mint leaves for an herbaceous finish.
- Ginger: Add a few slices of fresh ginger to create a sweet-spicy kick.
- Brown sugar: Use brown sugar instead of white sugar for a deep, complex flavor.
- Cut the rhubarb evenly: Make sure to chop the rhubarb into evenly-sized pieces for uniform cooking.
- Stir the mixture: Don’t forget to stir it occasionally while simmering to prevent the rhubarb and sugar from sticking to the bottom of the pan and burning.
- Strain it gently: When you’re straining the syrup, don’t press the rhubarb solids too hard as this can result in a cloudy syrup.
- Taste the fruit: Always taste your rhubarb beforehand. If it’s tart, add a little more sugar.
- Opt for pink stalks: Remember the color of your syrup will vary depending on the color of your rhubarb. Look for vibrant, bright pink stalks.
- Use quality rhubarb: Check for firm stalks, avoiding any that are limp or blemished. If the leaves are attached, they should be fresh and crisp.
- Save the rhubarb: Remember to save the leftover cooked rhubarb to serve with ice cream, oatmeal, toast, or yogurt.
Looking for more rhubarb recipes?
If you enjoyed this rhubarb simple syrup recipe, be sure to check out some more of my favorite rhubarb creations like these:
- Strawberry Rhubarb Fruit Galette
- Pretty Pink Rhubarb and Elderflower Cocktails
- Strawberry Apricot Rhubarb Cobbler
If you try this Rhubarb Simple Syrup, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Quick & Easy Rhubarb Simple Syrup
- 6 stalks rhubarb cut into ½ -inch pieces (about 4 cups)
- 2 cups water
- 2 cups sugar
- Cut the rhubarb into ½ inch pieces. Tip: When choosing rhubarb, choose stalks that are more vibrant in color, you’ll get a brighter color syrup.
- Add water, sugar into a saucepan. Bring to a boil, add the rhubarb and let it simmer on medium-low heat for 15 minutes, or until the rhubarb has completely fallen apart.
- Remove from heat, let it cool for 15 minutes, then use a fine mesh strainer and strain into a measuring cup and then pour into bottles to store, making sure to press down to release as much of the syrup as possible. Tip: Save the cooked rhubarb to top ice cream or yogurt.
- Syrup will last in refrigerator for 3-4 weeks, or in freezer for up to 6 months.
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