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Rhubarb syrup is a delicious and versatile ingredient that can be used in a variety of ways. Made from fresh rhubarb stalks, sugar, and water, this beautiful pink color syrup can be used to sweeten cocktail recipes, flavor desserts, or even drizzled over pancakes or ice cream.
I may have a slight obsession with rhubarb! It’s easy to grow, tastes amazing and is beautiful in any garden! A great way to use up rhubarb is to make rhubarb syrup! This yummy syrup can be used in sparkling water, with club soda or to make a delightful alcoholic summer drink! It’s also great on top of ice cream! With this yummy recipe, you can use the leftover rhubarb as a tasty jam on toast!
Why We Love This Recipe
Around here, we love anything rhubarb and making rhubarb recipes! Rhubarb season is also so long so making this fresh syrup works well as a refreshing spring or summertime drink! The tangy and slightly tart flavor of rhubarb pairs perfectly with sweet and savoury dishes, which makes it a great addition to use alongside so many recipes.
If you’re looking to add a unique twist to your favorite recipes or simply want to enjoy a refreshing and flavorful drink, rhubarb syrup is a must-try. I have two massive and very old rhubarb plants on my property so I also love to make this yummy ginger and rhubarb crumble, easy rhubarb juice and rhubarb galette too!
Ingredient Substitutes for Rhubarb Syrup
If you’re looking to make a healthier version of rhubarb syrup, or if you’re trying to avoid using sugar, there are several ingredients that you can use as substitutes. Just keep in mind that the amount of sweetener you use will depend on your personal taste preferences. Start with a small amount and add more as needed.
- Honey: Honey is a natural sweetener that can be used in place of sugar in many recipes, including rhubarb syrup. Keep in mind that honey has a distinct flavor that may alter the taste of the syrup.
- Maple syrup: Maple syrup is another natural sweetener that can be used as a substitute for sugar in rhubarb syrup. It has a rich, sweet flavor that pairs well with the tartness of the rhubarb.
- Stevia: Stevia is a natural, calorie-free sweetener that can be used in place of sugar in many recipes, including rhubarb syrup. Keep in mind that stevia has a slightly different taste than sugar, so you may need to adjust the recipe accordingly.
- Agave nectar: Agave nectar is a natural sweetener that can be used as a substitute for sugar in rhubarb syrup. It has a mild, sweet flavor that won’t overpower the taste of the rhubarb.
- Fruit juice: You can also use fruit juice, such as apple or orange juice, to sweeten rhubarb syrup. Just be aware that this will change the flavor of the syrup and make it less tart.
You can also try adding other fruits with the rhubarb when you make this recipe. Strawberries or blueberries would be delicious and give a slightly different flavor variation.
Simple Rhubarb Syrup Recipe
Ingredients
- 4 cups of rhubarb stalk, chopped into 1/2″ pieces and rhubarb leaves removed
- 1 cup granulated sugar,
- 2 cups water
- Optional* Lemon Juice
Directions
- In a medium saucepan, combine the chopped rhubarb, sugar, and water. Stir to combine.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and simmer for 20-25 minutes, or until the rhubarb has completely broken down and the mixture has thickened.
- Remove the pan from the heat and let the mixture cool for 10-15 minutes.
- Strain the mixture through a fine-mesh sieve into a clean glass jar or container, pressing down on the solids to extract as much liquid as possible.
- Let the finished syrup cool completely before sealing the container and storing it in the refrigerator.
How To Store Rhubarb Syrup
To store rhubarb syrup, simply transfer it to a clean jar or container with a tight-fitting lid and store it in the refrigerator for up to 2 weeks. You can also freeze the syrup in an airtight container for up to 3 months. Before using the syrup, give it a good shake or stir to combine any settled solids or sugar. Enjoy your homemade rhubarb syrup in cocktails, desserts, or as a sweet drizzle over your favorite breakfast foods.
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Tips And Tricks
This recipe is honestly so easy to make! I love to cook up a big batch at the start of the season when the rhubarb is new so that we can enjoy it for the whole summer. Here are a few simple tips that will make it taste the best!
- Choose the right rhubarb: For the best flavor, choose fresh, bright red stalks of rhubarb. Avoid stalks that are too green or too tough.
- Cut the rhubarb into small pieces: To extract the most flavor from the rhubarb, cut it into small pieces before cooking. This will also cut down on the time it takes for you to strain the syrup.
- Cook the rhubarb slowly: To prevent the rhubarb from burning or sticking to the pot, cook it slowly over low heat. This will also help to extract the most flavor from the rhubarb.
- Store the syrup: Store the syrup in a clean, airtight or sealed container in the refrigerator for up to two weeks.
- Try adding other fruits in with the rhubarb, like strawberries or blueberries for a different flavor variation.
I hope you have enjoyed the rhubarb syrup recipe, it may even become your new summer fav! This syrup is my favorite way to make rhubarb lemonade, a rhubarb mojito and a rhubarb margarita! Try adding this delicious strawberry jam to vanilla ice cream with your rhubarb syrup! I promise it will be SO TASTY! Let me know if you try it in the comments below!
More Recipes For You To Try
- How to Make Apple Juice From Scratch
- Easy White Chocolate Raspberry Scone Recipe
- How to Make Easy Philadelphia Strawberry Cheesecake
Frequently Asked
Rhubarb syrup is a simple syrup made of just three ingredients, rhubarb, granulated sugar and water. You can substitute the sugar for honey if you choose.
The shelf life of rhubarb syrup can vary depending on how it was made and how it is stored. Generally, homemade rhubarb syrup can last for up to 2 weeks when stored in an airtight container in the refrigerator. However, if the syrup is not stored properly or if it becomes contaminated, it may spoil more quickly.
To extend the shelf life of your rhubarb syrup, you can add a small amount of vodka or other high-proof alcohol to the syrup. This will help to preserve the syrup and prevent it from spoiling. Just be sure to label the container clearly if you do this, especially if you plan to use the syrup in recipes that will be served to children or people who do not consume alcohol.
If you notice any signs of spoilage, such as mold, an off odor, or a change in color or texture, do not consume the syrup and discard it immediately.
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Ingredients
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 cup water
Instructions
- Combine the rhubarb, sugar, and water in a pan and bring to a boil.
- Lower the heat to a simmer and continuously stir until the fruit is soft and the sauce thickens.
- Set a fine-mesh strainer or a cheesecloth over a bowl and pour the rhubarb through the strainer. Make sure you press as much of the rhubarb as you can.
- Pour into a storable bottle and refrigerate. This should keep for at least two weeks! You can also freeze or can it to make it last longer!
Notes
- Choose the right rhubarb: For the best flavor, choose fresh, bright red stalks of rhubarb. Avoid stalks that are too green or too tough.
- Cut the rhubarb into small pieces: To extract the most flavor from the rhubarb, cut it into small pieces before cooking. This will also cut down on the time it takes for you to strain the syrup.
- Cook the rhubarb slowly: To prevent the rhubarb from burning or sticking to the pot, cook it slowly over low heat. This will also help to extract the most flavor from the rhubarb.
- Store the syrup: Store the syrup in a clean, airtight or sealed container in the refrigerator for up to two weeks.
- Try adding other fruits in with the rhubarb, like strawberries or blueberries for a different flavor variation.
