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