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.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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.
Lynda says
Apologies in advance as this post may be long. A friend brought me her homemade rhubarb syrup which I mixed with Club Soda and absolutely loved (perfect summer drink!) so I looked up a recipe to make my own syrup and ended up here.
The first batch I made just as the recipe says and was delighted with it but then I made Rhubarb Orange Jam and wondered about Rhubarb Orange Syrup. I made two batches of that – one with two organic oranges buzzed in the blender and added to rhubarb and water and one with two oranges cut up but not blender buzzed then cooked with the rhubarb. Blender buzzed was better. I may have added a bit more water and 1/2 cup more sugar but it was really just an experiment so I didn’t think about proportions. The syrup turned out fantastic. The hint of orange with the rhubarb is delightful. The colour is beautiful.
That success and fabulous flavour got me thinking so I bought some strawberries that looked good. This time I put some thought into it. I weighed the strawberries so I had one pound then figured if two pounds of rhubarb used 4 cups water then one pound of strawberries would need 2 cups of water so I added 6 cups water in total. I added an extra half cup of sugar for the added strawberries as I don’t seem to find the syrup too sweet when you dilute it with club soda or sparkling water. Let me just say-Rhubarb Strawberry Syrup is amazing and the colour is lovely!
Blueberries were on sale last time I went to the grocery store so, yes, I made Rhubarb Blueberry Syrup. Same idea as with the strawberries. I weighed blueberries to have a pound then added 2 cups water for them and an extra half cup of sugar. I upped the rhubarb to 3 pounds and added an extra 2 cups water. So the recipe had 3 pounds rhubarb + 1 pound blueberries + 8 cups water. Sugar- just over 3 cups sugar (3 3/8 cups). The colour was gorgeous and the taste fabulous.
What did I do with all that delightful pulp???? I used this recipe to make muffins.
https://www.nowyourecookingrecipes.com/whole-wheat-rhubarb-oatmeal-muffins/
It uses 2 cups rhubarb pulp and makes 24 muffins. Any pulp that’s left over goes in the fridge and I dump a spoonful into a protein shake. Today I had the bright idea of putting the leftover pulp into ice cube trays as I couldn’t use it up fast enough so now I’ll have pulp cubes that can be dropped in the blender in a protein shake.I hope my post inspires at least one person to take this fabulous original recipe and run with it.
Vivian says
I made a really yummy drink with 1 part Coldstream Clear, homemade apple pie flavored vodka and 2 parts rhubarb syrup. I’m in love with this new drink! And the color of the syrup is just Gorgeous! Thanks for the recipe!!!
Michelle C. says
Just boiled up a batch and I can’t wait to shake it up with some Grey Goose vodka and a splash of fresh lemon juice to make my Saturday night Martini! Hope this lasts me all summer.
Jarrah says
Just wondering if you tried canning and if you have how?
Thanks Jarrah
Jennifer says
I can mine every year. That way it lasts all summer and winter. Delicious.
Lenda Webb says
IF this can be canned, do you have the directions including times? I have not been able to find it online. Thank you.
Ashley at ToriAvey.com says
Hi Lenda, Tori’s assistant Ashley here. This syrup can be canned using the boiling water method here seen here – https://toriavey.com/how-to/how-to-can-boiling-water-method/
carol robinson says
I juiced rhubarb in a double boiler and extracted the juice- I didn’t add any sugar or water. I want to make syrup from the juice- how should I do that?
Tori Avey says
Add sugar to the juice. Simmer juice and syrup for 5 minutes till the sugar is completely dissolved, skimming any additional foam that rises to the top. The rest of the recipe would stay the same.
Ashley at ToriAvey.com says
Hi Carol, Tori’s assistant Ashley here. I would add water and sugar to the juice and put it back on the stovetop. Heat for 5 minutes or until the sugar is completely dissolved.
V says
So how much of the double boiler juice to water and sugar should I use?
U T says
I made this syrup. It is very foamy…when i pour it it foams like soap, is this normal? I used green and red rhubarb. And i just added the sugar to the rhubarb and water to save time…it tastes good but im concerned abt the foam.
Ashley at ToriAvey.com says
Hi, Tori’s assistant Ashley here. There will be some foam when making this syrup, but it should be skimmed off of the top as it cooks down.
Darla says
i used it to make AMAZING rhubarb margaritas! And the color … gorgeous too!
Ann BROWN says
I used pulp added to apple pie, very good, honey crisp apples and pulp, mixed with sugar, and cinnamon, apple pie spice, dissapear quickly and picky husband who would never eat rhubarb, ask for another pie to take to work. Amazing
Robin says
I found 2lb of rhubarb worked with half the amount of water specified here (2 cups instead of 4) and 2/3 of the sugar.
Kay says
This is the second time I have made it now. It tastes amazing! We mix it with Soda water with a twist of lemon on ice. Very popular amongst our friends and family. Thank for sharing this wonderful recipe!
Linda says
I agree that the twist of lemon makes the difference. I think it offsets the sweet a bit.
Valerian says
Hi Tory,
If I want to make a lemonade, how much water should I add to how much syrup?
Thank you
Valerian
Ashley at ToriAvey.com says
Hi, Tori’s assistant Ashley here! I would start with your lemonade and slowly add the rhubarb syrup in small amounts until you reach your desired flavor and sweetness.
Mark says
Instead of discarding the rhubarb, why not use it when making currant, gooseberry or other berry jellies and jams that need more fiber than the berries can provide? Another use could be to combine it and use it for fruit leather.
Walt Cygan says
Made one batch last week and it was so good, I’m making another batch now. Cocktail suggestion:
Rhuby Slipper
1.5 oz. good gin
1.5 oz. Rhubarb syrup
1.5 oz. lime juice
Mix and serve over ice
Options
In version 1.0, I added less lime juice and 1.5 oz. of lemonade. Also very good and a little sweeter. A splash of sparkling water might also be good.
Tori Avey says
Sounds delicious Walt! 🙂
Denise says
Rhubarbarita:
Equal parts tequila, lime juice and rhubarb syrup. Shake with ice or use a Margaritaville Frozen Concotion Maker.
Yum!
Lisa H says
made this last night-tastes good and is beautiful
Nicole says
It’s in the pot!!! Can’t wait to make some gin cocktails! Thank you for the recipe!
Tasha says
I just made this tonight to give as a Christmas gift and it is amazing!!! What a great way to use up the rest of my frozen rhubarb. I was a bit worried during the initial cooking down phase as it was quite pulpy, but it was amazing how easily it strained out to a lovely clear jewel-tone red. I did simmer it a bit longer for a thicker syrup. It’s simple and perfect. Thank you for this great recipe, which I foresee becoming a tradition around here.
Shyanne says
I just tried this and it is so good my mom had me put some of the rhubarb chunks back into it and it made it even better.
Gillian says
just made this and its delicious….can’t wait to try it in some drinks!!! 🙂
Mimi says
It is lovely in a gin & tonic! Or iced tea.
Shirley says
I am certainly going to make this! I have 15 lb of rhubarb and have already frozen lots. I think I will make this, refrigerate some and freeze the rest in canning jars!
Rhonda says
Instead of discarding the cooked rhubarb, it can be mixed with honey and lemon for a delicious spread (jam, preserves).
Jennifer says
I use my pulp in a rhubarb crisp. I just add a few fresh stalks.