Learn how to make a rhubarb simple syrup to use in cocktails and drinks year-round. Yes, you can enjoy rhubarb syrup all year long. I’ll share how to make rhubarb simple syrup, how to store it and how to use it (recipes included).
How to use Rhubarb Simple Syrup
Use rhubarb simple syrup in everything from cocktails to tea and soda.
Make rhubarb cocktails:
Use as the simple syrup in any cocktail recipe that calls for simple syrup such as:
Mojitos (use the syrup in place of the sugar in this mojito recipe)
Sangria (add a splash to a simple fruity sangria, such as this Rhubarb Strawberry Sangria)
Make a rhubarb soda
Use the simple syrup to make a homemade rhubarb soda.
To make a rhubarb soda, combine 2 tablespoons (1 ounce) simple syrup with 1 cup (8 ounces) chilled club soda. Add more or less syrup to taste.
If you like making homemade sodas, be sure to check out my Grapefruit & Rosemary Soda!
Make rhubarb iced (or hot) tea
Simply add an ounce or two of the syrup to a glass of iced tea. Serve with a lemon and enjoy!
What’s in rhubarb simple syrup
- Fresh or frozen rhubarb (make this simple syrup year-round with frozen rhubarb)
- Sugar, honey or agave syrup (make it naturally sweetened if you choose!)
The more rhubarb you use, the more concentrated it will be. Sometimes I will double the amount of rhubarb in the syrup just because I’m feeling it.
Use the recipe below as a guide. Add more or less rhubarb depending on what you have on hand.
Feel free to add different fruits to the mix such as strawberries, blueberries and blackberries. Even better, experiment with adding herbs and extracts to the mix (basil and thyme would be delicious and a dash of vanilla is always welcome).
How to make a rhubarb simple syrup
You guys, making a simple syrup is SO easy. Here are the 5 steps:
Step 1: combine rhubarb, sugar (or natural sweetener) and water in a small saucepan.
Step 2: bring rhubarb mixture to a simmer over medium-high heat.
Step 3: reduce heat to medium, cover and cook 10 minutes until rhubarb is completely soft.
Step 4: remove saucepan from heat and let rhubarb mixture cool completely.
Step 5: strain rhubarb mixture through a fine mesh sieve. Use the syrup as desired. Reserve the rhubarb solids to use a compote on pancakes, waffles, scones, muffins, yogurt, ice cream, cake and more.
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Sweet and slightly tart, this rhubarb simple syrup recipe is perfect for summer cocktails, non alcoholic drinks and more! Be sure to save the rhubarb solids, they make a great compote for pancakes, waffles, yogurt and more!
- 1 ½ cups chopped rhubarb (fresh or frozen), 6 ounces
- ½ cup raw sugar, honey or agave nectar
- ½ cup water
Combine rhubarb, sugar and water in a saucepan over medium-high heat, bring to a simmer, then reduce heat to medium, cover, and cook 10 minutes.
Let syrup cool to room temperature, then press through a fine mesh sieve; reserve rhubarb solids. Transfer syrup to a glass container or jar with a tight fitting lid; refrigerate until needed.
Store rhubarb solids in a glass container or jar with a tight fitting lid; store in refrigerator. Use as a rhubarb compote on scones, muffins, yogurt, cakes and more.
Make a berry-rhubarb simple syrup: swap some of the rhubarb for desired fruit such as strawberries, raspberries, or blueberries.
Make an herby-rhubarb simple syrup: add a few sprigs of mint, basil, thyme or rosemary to the mixture as it cooks. Discard it right before straining.
Make a vanilla-rhubarb simple syrup: add a teaspoon of vanilla extract or vanilla bean paste.
This recipe can easily be double, tripled, etc.
- Serving Size: ½ ounce
- Calories: 51
- Sugar: 13g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 13g
- Fiber: .5g
- Protein: 0g
Keywords: Rhubarb Simple Syrup, Rhubarb Syrup, Rhubarb Cocktail