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). 

Overhead Photograph of pink-colored rhubarb simple syrup in a glass jar with white bowl or rhubarb compote and sugar set around itHow 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:

Margaritas (this simple syrup is featured in my Rhubarb Margaritas)

Gin Fizz (check out this Rhubarb Gin Fizz I developed for Taste of Home!)

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! 

vibrant pink cocktail set on a pink salt block with lim wedges scattered around
Rhubarb Margarita

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!)
  • Water

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). 

Photograph of rhubarb pieces scattered on a sheet pan.
Learn how to store & freeze fresh rhubarb

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. 

Photograph of pink-colored rhubarb simple syrup in a glass jar with sugar in the background

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Rhubarb Simple Syrup!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

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Photograph of pink-colored rhubarb simple syrup in a glass jar with sugar in the background

Rhubarb Simple Syrup (+ bonus rhubarb compote!)

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes + 10 minutes cooling
  • Total Time: 30 minutes
  • Yield: ½ cup 1x
  • Category: Drink/Cocktail
  • Method: Stovetop
  • Cuisine: Amreican


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

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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