Rhubarb was wildly popular in Victorian England after a new variety was introduced at Queen Victoria’s coronation. The variety, later known as Victoria rhubarb, was easier to grow than previous forms. It was cooked into all sorts of sweets, from pies and fools to jams, jellies and custards. Though technically considered a vegetable, rhubarb is most often treated like a fruit in cooking. Rhubarb is usually combined with sweet flavors to counteract its natural tartness, but it can also be paired with savory dishes alongside cheeses and meat.
Rhubarb is coming into season now in California and I’m starting to see those familiar pinkish-green stalks at the market. I enjoy playing with rhubarb in various dessert and drink preparations. This rhubarb simple syrup is great when mixed into cocktails, but it can also lend a unique flavor to sparkling water or juice. When reduced to a thicker syrup (directions are given below) it can be served over pancakes, waffles or even on top of oatmeal as a seasonal spring alternative to maple syrup.
When shopping for rhubarb, look for stalks that are crisp, bright pink, thin, and clean looking (no damage from insects or disease). The thinner and darker pink the rhubarb is, the sweeter it will be. Avoid stalks that seem too old or slimy. Lighter colored stalks tend to be more tart, which is fine in this recipe since it calls for a good amount of sugar.
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Homemade Rhubarb Syrup
Ingredients
- 2 pounds rhubarb
- 4 cups water
- 1 3/4 cups sugar
NOTES
Instructions
- Rinse the rhubarb clean.
- Remove the ends and chop the rhubarb into small pieces. Place the chopped rhubarb in a medium saucepan.
- Cover with water and bring to a boil. Reduce to a medium simmer and let the rhubarb cook for about 20 minutes. Skim any foam that rises to the top.
- After about 20 minutes, the rhubarb will become mushy and will have lost most of its color. The water will be a bright pink/red. Remove from heat. Strain the rhubarb liquid through a fine mesh strainer into another clean pot, separating the rhubarb from the liquid. Because the rhubarb breaks down more than raspberries or strawberries, the resulting liquid will be slightly more opaque.
- Once the rhubarb liquid has been strained, discard the rhubarb. Add 1 ¾ cups of sugar to the rhubarb liquid. Bring back to a boil, stirring frequently to dissolve the sugar into the syrup. Let the syrup simmer for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top.
- Remove from the heat and allow to cool completely. Pour into a glass container, seal and refrigerate. The syrup should last for several weeks.Note: If you prefer a thicker syrup for use on pancakes or waffles, you can simmer it for several minutes longer till the liquid reduces and thickens more. The consistency as written is perfect for mixing into beverages.
Nutrition
I grew up in a family that was mad about rhubarb. My father especially enjoyed it in a variety of ways…My dad, Marty, passed in October 2014, & I regret not knowing about this syrup before then. He would have LOVED it!
I will now make it every Spring in his memory & toast to him with a splash of syrup in a Bombay Sapphire on the rocks, with a twist of lime. Thank You, Tori!🥲
I just lost my father last October, Karen… so sorry for your loss! Glad this recipe will help you celebrate his memory.
Don’t throw out the pulp. Mix with 1/2 sugar and cook for another 20 minutes or so to make fruit leather in dehydrator.
1/2 a cup of sugar? Do you mix it with other fruit or have you tried it straight up rhubarb?
Are you able to can this syrup for future use?
I used this as a step off to make a rhubarb and rosemary simple syrup. I added a couple of sprigs of fresh rosemary during the simmering stage. This is excellent in a gin cocktail.
This is a great recipe! Made it per the recipe the 1st time to mix in sodastream water. Delightful and refreshing! Cooked it up again today, but went sugar free using Splenda. I added to taste and ended up only using 1 1/4 cups of the substitute. I wanted to retain the tartness and that was the perfect amount to achieve that balance. And the color is lovely!!!
Hi,
I am making this soon. Will it work to use half or 2/3 the sugar or should I also reduce the water then? Rhubarb sweets ate often too sweet and makes the rhubarb lose its smack. I am making simple cocktails with it! 😋
For each reduction of sugar, reduce the water accordingly, otherwise it will take longer to boil down to a syrup texture.
Thick and delicious. The flavor is out la la to the taste buds. My first time ever making it. “Wonderful ” I grow my own. I make strawberry rubarb crisp and pies every year.
Confession. Made several times last season. Rave reviews! Looked for it again as I have frozen in freezer! Thank you!
How long does the syrup stay good after it’s made ? Can’t use it all at once …we will put it in glass jars .
If refrigerated, it should last 1-2 weeks – possibly longer.
You can freeze it in ice cube trays and pop the cubes into freezer bags for use later.
I’ve made three batches so far, and have enough fresh rhubarb to make one more. This syrup keeps forever in the fridge, but I will have to give a couple pints away to deserving loved ones 🙂 Thankfully, I have enough rhubarb in the freezer that I could use to make more in the winter, after these jars are all empty.
Lucky loved ones! 🙂
Wow, what a great syrup this makes. It was quick and really easy and the syrup is so pretty too. Thanks for sharing your lovely recipe, which I will make each year… when my rhubarb is ripe. BK
Glad you like it Gerry! Enjoy. 🙂
So simple and so delicious! I grow my own rhubarb and just made my first batch. Can’t wait to try it out on my kids. They’re going to love it!
I’ve made this recipe before but today I made it with Stevia instead of sugar (I used less than half the amount called for). Worked fantastic. Froze some in an ice cube tray to add to drinks. Used the pulp to make “rhubarb sauce” muffins. Nothing wasted!!
Just what I needed many thanks x
Can the syrup be frozen to use throughout the year?
Hi S.J., Tori’s assistant Ashley here. Yes, this can be frozen. Keep in mind that due to the sugar:water ratio, it will freeze solid and be sure not to freeze it in a glass container. It should keep for up to a year. Hope this helps!
I strongly recommend halving the amount of sugar used in making the syrup. The rhubarb loses its punch when overly sweetened. You can always add more if needed. It is tough to take away.
The remaining pulp can be used to thicken a smoothie. It is a great source of fiber and does not add an overwhelming flavor. Wondering if you could use it as you do applesauce when baking and trying to reduce the use of butter/margarine.
I forgot to mention that I canned the syrup. After simmering for 5 minutes after adding sugar as the recipe says, I took the pot off the stove, skimmed off foam and poured into sterile jars. I processed the jars in a boiling water bath for 10 minutes then took them out. All the jars sealed and now I’ll have syrup all year (if it lasts that long). The original recipe made about 6 half pint jars (jam jars) and the recipes with added fruit and water made 9 or 10 jars depending on the added fruit.
Was just about to ask if it could be canned. Thanks!