Homemade Rhubarb Syrup Recipe: A Simple and Delicious Way to Brighten Your Drinks and Desserts
Presentation
Bright, tangy, and naturally vibrant, homemade rhubarb syrup is the perfect way to celebrate the season. This recipe is simple, fresh, and packed with tart-sweet flavor that adds a beautiful splash of color and taste to drinks, desserts, and even breakfasts. Whether you’re stirring it into a cocktail or drizzling it over pancakes, this syrup brings a pop of personality to any dish. With just three basic ingredients and a quick cooking process, it’s an easy way to elevate your everyday treats.
Table of Contents
Ingredients
- 1 pound rhubarb (leaves removed, stalks chopped)
- 1 cup water
- 1/3 cup sugar
Instructions
- First things first—make sure to remove those big leafy greens from your rhubarb stalks before giving them a nice wash.
- Chop the rhubarb into bite-sized pieces, aiming for slices that are less than an inch wide. This helps with even cooking.
- Toss the chopped rhubarb into a pot and get ready for some magic.
- Pour in 1 cup of water and sprinkle in 1/3 cup of sugar. It’s about to get delicious.
- Crank up the heat to medium-high and bring your mixture to a bubbling boil, then lower it to medium.
- Let it simmer for about 15 minutes, stirring occasionally to keep things from sticking to the bottom. Trust me, that aroma will get you.
- Once the rhubarb is all soft and lovely, strain the mixture through a fine-mesh strainer to separate the delicious syrup from the pulp.
- Finally, pour your beautiful rhubarb syrup into a glass jar and pop it in the refrigerator. Enjoy it within 2 weeks for the best flavor.
Benefits of This Craft
Making your own rhubarb syrup at home gives you full control over the ingredients—no artificial colors, no preservatives, just real fruit and natural sweetness. It’s a fun way to get creative in the kitchen and take advantage of seasonal produce. Rhubarb is rich in antioxidants, and although much of the fiber is removed in syrup form, you’re still benefiting from the freshness of homemade ingredients. This syrup can encourage kids and adults alike to explore more natural sweeteners and experiment with unique flavors.
Tips
- Always remove rhubarb leaves—they are toxic and should not be consumed.
- Use a fine mesh strainer to get a clear syrup, or cheesecloth for an even finer result.
- For deeper flavor, try adding a slice of ginger or a vanilla bean during the simmering process.
- This syrup also works beautifully when mixed with lemonade, iced tea, or yogurt.
- You can use the leftover rhubarb pulp in muffins or compotes to reduce waste.
What Taste Look Like?
This syrup captures the classic taste of rhubarb: a tart edge softened by gentle sweetness. The result is a delicate balance of zing and sugar with a floral hint. The color is typically a blush pink or light red, depending on the rhubarb stalks used. Its flavor is refreshing and pairs well with both fruity and creamy recipes. Think of it as a grown-up version of strawberry syrup—with a twist.
How to Store
Once prepared, your homemade rhubarb syrup should be stored in an airtight glass jar in the refrigerator. It will keep fresh for up to 2 weeks. If you’d like to store it longer, consider freezing the syrup in silicone ice cube trays. Once frozen, pop the cubes into a freezer-safe bag for up to three months. Always use a clean spoon when scooping syrup to help prevent contamination.
Rhubarb syrup is an effortless way to bring brightness into your kitchen. Whether you’re enhancing a morning pancake stack, whipping up a spring cocktail, or looking for a unique homemade gift, this syrup delivers. With only three ingredients and a few simple steps, you can create a versatile, flavorful addition to your pantry that makes every dish feel just a bit more special. Make it once, and you’ll likely be hooked.
FAQ
Can I use frozen rhubarb?
Yes, just thaw it first and drain excess moisture before using.
Can I use honey instead of sugar?
You can, but the flavor and consistency will differ. Use about 1/4 cup of honey and adjust to taste.
Is rhubarb syrup safe for kids?
Absolutely, as long as the leaves are removed and only the stalks are used.
Can I can rhubarb syrup for longer shelf life?
Yes, you can use proper canning techniques to make it shelf-stable. Always follow USDA guidelines.
What are the best pairings for rhubarb syrup?
Try it with vanilla ice cream, lemonades, pancakes, waffles, or sparkling water.
Homemade Rhubarb Syrup Recipe: A Simple and Delicious Way to Brighten Your Drinks and Desserts
- Total Time: 25 minutes
- Yield: About 1½ cups 1x
- Diet: Vegan
Description
A tangy-sweet syrup perfect for adding a burst of rhubarb flavor to drinks, desserts, and breakfast treats.
Ingredients
- 1 pound rhubarb (leaves removed, stalks chopped)
- 1 cup water
- 1/3 cup sugar
Instructions
- Remove and discard the leafy tops of the rhubarb stalks. Wash the stalks thoroughly.
- Chop the rhubarb into small, bite-sized pieces, less than an inch thick.
- Place the chopped rhubarb into a medium saucepan.
- Add 1 cup of water and 1/3 cup of sugar to the pot.
- Bring the mixture to a boil over medium-high heat, then reduce to medium and simmer for about 15 minutes, stirring occasionally.
- Once the rhubarb is soft and fully cooked, strain the mixture through a fine-mesh strainer to separate the syrup from the pulp.
- Pour the rhubarb syrup into a clean glass jar or bottle.
- Store in the refrigerator and use within 2 weeks.
Notes
Delicious drizzled over pancakes, swirled into soda water, or mixed into cocktails and mocktails.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb syrup, spring syrup, rhubarb drink mix, fruit syrup, homemade syrup
