Rhubarb Simple Syrup is a great way to preserve the flavor of fresh or frozen rhubarb and use it in a fun and inventive way. As a bonus, this recipe only requires three ingredients and 15 minutes. Now that’s pretty sweet!
The contrast of a sweet simple syrup and the tart tang of rhubarb is so perfect in every way. You’ll want to drizzle it in your favorite cocktails, sodas, or sparkling waters to sip on all season long!
Ingredients for this recipe
- Rhubarb (fresh or frozen rhubarb will work)
That’s it! They don’t call it simple syrup for nothing!
This rhubarb simple syrup follows the same principle, by first making a sugar syrup and then simmering produce in it to imbue the syrup with all its natural flavors.
How to make homemade rhubarb simple syrup
- Make a plain simple syrup. Using a 1:1 ratio of sugar and water and bringing it to a boil.
- Add the rhubarb. Stir it in and let it simmer for at least 15 minutes.
- Strain the syrup. Through a fine mesh sieve to remove the used rhubarb, then discard it.
- Pour into a bottle. Or a glass mason jar. Let it cool to room temperature before storing.
Want more rhubarb flavor? Simmer the syrup for 30 minutes instead of 15!
Usage and storage
One thing I always love about simple syrups is how long they last! Properly stored in the refrigerator, a plain simple syrup will keep for months.
Incorporating fresh produce means that you’re incorporating other elements into the syrup that can lessen the preservative quality of the sugar. Never fear, however! This simple syrup will last up to three months in the fridge in a mason jar or sealed bottle.
My favorite way to use this syrup is in drinks! I love to add a drizzle to sparkling water (so simple!), mix up a batch of rhubarb lemonade, or even make a more “adult” lemonade to enjoy during cocktail hour.
If you’re out of rhubarb compote, you can also drizzle this syrup over ice cream for a sweet, tart, and tangy treat!
Rhubarb Simple Syrup
- Fine Mesh Sieve
- Mixing Bowl or Large Measuring Cup
- Glass Jar with Lid
- 1 cup water
- 1 cup sugar
- 2 cups chopped rhubarb (fresh or frozen)
- Place 1 cup water and 1 cup sugar in a shallow saucepan and set over medium heat. Cook, stirring constantly, until sugar has fully dissolved into the water.
- Stir in 2 cups rhubarb and bring syrup to a boil, reduce to a simmer. Simmer syrup for at least 15 minutes, up to 30, and remove from heat.
- Pour the rhubarb simple syrup through a fine mesh sieve set over a mixing bowl or large measuring cup.
- Transfer to a glass bottle with a lid or a mason jar. Cool syrup to room temperature on the counter before covering and refrigerating until ready to use.
- Recipe can be made with fresh or frozen rhubarb pieces.
- Rhubarb Simple Syrup can be stored in refrigerator for up to three months.