This Rhubarb Syrup recipe is made from fresh rhubarb for quick creative drinks. Whether you would like to make mocktails or cocktails, this syrup is handy to have at home.
Growing up I had a girlfriend whose mom always made the most out of her garden crops. One of the things she made was juice. You would never see any store-bought beverages at their house but the most interesting homemade juice flavors. I always thought this was super neat and so resourceful!
This rhubarb syrup is inspired by those memories as you can use it to spruce up sparkling water or regular water with the tanginess of rhubarb. Alternatively, you can make my Rhubarb Mojto recipe, which is a classic mojito with the undertone of rhubarb.
Jump to:
Ingredients (& Substitutions)
Only including three ingredients, this rhubarb syrup is fresh, sweet, and tangy, perfect for infusing into drinks. Here is what you will need to make it:
- rhubarb - cut into chunks
- water
- cane sugar - or honey, maple syrup, or agave syrup
See recipe card for quantities.
Instructions
- Combine the rhubarb chunks with the water and sugar in a saucepan; bring to a boil, stirring occasionally.
- Once boiling, reduce to low and simmer for 20 minutes. The mixture should be thickened.
- Pour through a fine mesh strainer into a bowl, pressing the rhubarb pulp to extract all of the syrup.
- Store the syrup in the fridge in a sealable container like a mason jar.
Hint: When you strain the syrup from the rhubarb, press the rhubarb pulp to ensure you extract all of the syrup. You can then save the rhubarb pulp for another use such as on top of a toasted bagel with cream cheese or layered in a yogurt parfait. The rhubarb pulp is also wonderful spooned on top of vanilla ice cream or fluffy pancakes for breakfast.
Serving Suggestion
Typically, syrups are meant to use in other recipes rather than enjoying them on their own. Here are some suggestions regarding how you can incorporate this rhubarb syrup into recipes at home.
- Mix it with Water or Sparkling Water: Mixing some of the rhubarb syrup into water or sparkling water (if you like fizzy drinks) will allow you to add flavour to your water along with plenty of nutrition. Simply add syrup to the water to your taste and add some ice cubes if you would like your beverage to be extra cold.
- Use it in Cocktails and Mocktails: Any cocktail or mocktail recipe that you typically make can use this rhubarb syrup as an alternative to traditional simple syrup.
- Use it in Baking: If you are looking to add more moisture to your homemade layer cakes, you can brush some syrup onto the layers before adding icing and assembling the cake.
Variations
Simple syrups are wonderful for when you want to add sweetness and additional flavour into homemade beverages. However, you may not always want to use rhubarb or it may not be in season where you live. Here is how you can modify the recipe so you can make it all year round.
- Use Frozen Rhubarb: If you have an abundance of rhubarb in the freezer from the previous season, feel free to use it in this rhubarb syrup recipe.
- Make a Raspberry Syrup: Rather than using fresh or frozen rhubarb, simply use a equal amount of fresh raspberries.
- Make a Strawberry Syrup: When strawberries are in season and ripened by the sun, you can use them to make a syrup similar to this rhubarb syrup. It is wonderful mixed with ice cold sparkling water for a poolside beverage but you could also add it to dressing for a fresh fruit salad.
Storage
To store the rhubarb simple syrup, simply pour it into a jar with a tightfitting lid and refrigerate it until you are ready to use it. The simple syrup should stay fresh for up to 3 or 4 weeks.
Top Tip
If you don't have a fine-mesh strainer, you can still make this rhubarb syrup successfully. Simply line whatever strainer you have with cheesecloth and pout the simple syrup through that. The cheesecloth will successfully separate the rhubarb pulp from the flavoured syrup, similar to a fine-mesh strainer.
FAQ
Rhubarb syrup typically consists of rhubarb stalks, sugar, and water. It's a simple combination that creates a sweet and tangy syrup that can be used in various beverages and desserts.
Cheong is a traditional Korean fruit-based syrup or jam. While rhubarb is not typically used to make Cheong, it could be experimented with to create a unique and tangy variation of the syrup.
Rhubarb is a versatile ingredient that can be used in various recipes. It is commonly used in pies, jams, sauces, and beverages like the rhubarb syrup mentioned. Additionally, it can be used in savory dishes to add a tart element to the flavor profile.
Related
Rhubarb Simple Syrup
Ingredients
- 1 pound rhubarb cut into chunks
- 1 cup water
- 1 cup cane sugar •
Instructions
- Place rhubarb chunks, water and sugar in a saucepan and bring to a boil; stir occasionally.
- Once boiling, reduce heat to low and simmer for about 20 minutes. Mixture should have thickened.
- Pour through a fine mesh strainer. Press on the rhubarb pulp a bit to extract more syrup.
- Store syrup in the fridge in a sealable container like a mason jar.
Notes
Nutrition
Pin Rhubarb Simple Syrup tutorial for later?
Angie (@angiesrecipess)
This is a great idea, Regina. Not sure I can still find some rhubarb, if not, then next spring I will definitely make some!
Regina
Here it grows in all summer long in the garden, but I can understand how the market season for rhubarb is shorter
Thalia @ butter and brioche
LOVE rhubarb, never thought to make a syrup before. looks seriously delicious.
Regina
Thank you Thalia. As a kid I would eat rhubarb stalks fresh while still in our garden. Though dipped in sugar they were even better 😉
Jacquee @ I Sugar Coat It!
Ohhh, I am all about summery cock/mocktails. This is brilliant!!