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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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