Quick & Easy Rhubarb Simple Syrup

Rhubarb simple syrup in a glass container.

5 from 1 vote

Quick & Easy Rhubarb Simple Syrup

Try this rhubarb simple syrup for a fruity spring and summertime concoction that will completely transform your favorite beverages and treats! Serve it with cocktails, mocktails, pancakes, and more.

Prep Time5

Cook Time15

Chill Time15

Total Time35

Course: Sauce

Cuisine: American

Keyword: easy simple syrup, fruit-infused simple syrup, homemade rhubarb simple syrup, homemade simple syrup, rhubarb simple syrup

Servings: onces

Calories: 100kcal

Author: Lena Gladstone

Equipment

Ingredients

6 stalks rhubarb cut into ½ -inch pieces (about 4 cups)
2 cups water
2 cups sugar

Instructions

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.

Notes

Choosing The Best Stalks: Look for firm stalks, avoiding any which are limp or blemished. If the leaves are attached, they should be fresh and crisp. Pick stalks with deeper red colors if possible. This will make for the deepest-colored recipes.

What to do with the leftovers: Save the cooked rhubarb to top ice cream or yogurt.

Nutrition