Rhubarb Simple Syrup (Two Ways)

This rhubarb syrup takes your desserts and drinks to the next level! One of my favorite summer flavors, this no-heat method is a game-changer!

Rhubarb tastes somewhat similar to celery and has a tart, sweet taste. Although most people "ugh" when they hear rhubarb, certain people (like myself) absolutely love it! I love making rhubarb cordial each year. 

Rhubarb simple syrup is made by boiling rhubarb with water and sugar until the mixture reduces by half and forms a thick syrup. The rhubarb can then be strained or left in the syrup for color and flavor.

This recipe shares two ways to makes a sweet syrup that can be used to top ice cream, waffles, or pancakes! Best of all, one of them uses NO HEAT! No turning on your oven when it's roasting hot outside. If you're wondering what rhubarb tastes like and how to use it, read on!

Jump to:

• What is Rhubarb?
• Ingredients
• Instructions
• How to make simple syrup
• Storage
• Notes
• Three Quick Rhubarb Cocktails 
• FAQ
• 📖 Recipe
• 💬 Comments

What is Rhubarb?

Rhubarb is a plant that belongs to the buckwheat family. You might be surprised to learn that this plant is actually a vegetable. The leaf stalks of the rhubarb plant are the edible part, but rhubarb leaves are poisonous.

Rhubarb is a vegetable that has the appearance of celery or green beans. It can be eaten raw but is most often cooked. Rhubarb is slightly tart and has a flavor similar to strawberries.

Rhubarb contains a high amount of oxalic acid, which can be toxic in large amounts. Therefore, it's best to avoid eating rhubarb leaves or stems raw because they have large amounts of acid. However, you can eat the stalks with minimal risk if you scrub them well with soap and water before cooking or baking them

Ingredients

Rhubarb Simple Syrup

• Rhubarb
• water
• sugar

No-Heat Syrup

• Fresh Rhubarb
• Sugar

For tools, it’s pretty don't need too many things. I make this syrup in a mason jar with a lid and a good spatula to scrape down the sides.

Instructions

How to make simple syrup

Rhubarb is a vegetable that has the appearance of celery or green beans. It can be eaten raw but is most often cooked. Rhubarb is slightly tart and has a flavor similar to strawberries.

Rhubarb simple syrup is made by boiling rhubarb with water and sugar until the mixture reduces by half and forms a thick syrup. The rhubarb can then be strained or left in the syrup for color and flavor.

The following steps will help you make your homemade rhubarb syrup:

Chop fresh rhubarb into small pieces (about 1 inch long).

Place the chopped rhubarb in a medium saucepan with water. Bring the pan to a brief boil over medium heat then Reduce to a simmer. Let it go for about 10 minutes until the rhubarb softens and becomes translucent.

Add 1 cup of sugar to the pan and another 2 cups of water; stir well until all ingredients are combined evenly. Turn the heat back on high, bring the mixture back to a boil again, then reduce heat again and continue simmering for about 20 minutes until it reduces down into a thick jam-like consistency that coats the back of a spoon.

You don't need much sugar in your rhubarb simple syrup because the tartness from the rhubarb will provide more than enough sweetness on its own!

You don't need much sugar in your rhubarb simple syrup because the tartness from the rhubarb will provide more than enough sweetness on its own!

Here's how to make rhubarb syrup at home in four steps:

Chop up the rhubarb into smallish pieces (about 1-inch long).

Combine the chopped rhubarb with sugar in a jar or bowl and seal tightly.

Leave it alone for a few days until the liquid is released from the rhubarb. Make sure to shake it once a day and use a spoon or spatula to mix it up.

This may take anywhere from 24 to 48 hours. It depends on how much sugar you use (the more sugar, the longer it will take).

Strain out solids with a fine-mesh strainer or cheesecloth. Set it over a bowl or jar until most of the liquid has drained away from the rhubarb; don’t discard it though! It’s a tasty snack on its own.

Storage

Store the rhubarb simple syrup in an airtight container (I like to use these mason jars).

Keep the rhubarb simple syrup refrigerated. Use within 3–6 months for the best flavor.

Notes

The secret sauce for this rhubarb syrup is leaving it alone until the liquid is fully released. It's easy to adjust the sweetness level depending on how much sugar you use (more sugar = less liquid).

In my experience, this takes anywhere from 24-48 hours depending on how much fruit was used and how juicy it was when you chopped it up. You'll know when it's ready because there will be about ½ a cup of liquid at the bottom of your container. You may n

Three Quick Rhubarb Cocktails 

The tart flavor of rhubarb makes it a great addition to any cocktail, as well as to other flavor combinations. Here are three quick simple drinks to make with this rhubarb syrup.

Rhubarb Collins

Combine 1 cup of chilled seltzer water with ¼ cup of Rhubarb Syrup (recipe below) in a tall glass filled with ice cubes. Top with a splash of club soda and garnish with an orange slice if desired.

Rhubarb Fizz

Pour 2 ounces of gin into a shaker filled with ice cubes. Then, add ½ cup of Rhubarb Syrup. Next, shake vigorously until well-chilled. Strain into a tall glass filled up with ice cubes. Top with 3 oz of club soda or seltzer water. Garnish with an orange slice if desired.

Rhubarb Cooler

Mix ¼ cup of Rhubarb Syrup with 8 ounces of sparkling water in a glass filled with ice cubes. Add 2-3 slices of cucumber for garnish if desired.

FAQ