Rhubarb Syrup

This Rhubarb Syrup recipe is made from fresh rhubarb for quick creative drinks. Whether you would like to make mocktails, cocktails, or add flavor to sparkling water, this syrup is handy to have at home.

First published July 2014

The inspiration for this rhubarb syrup recipe came when I received a bunch of garden fresh rhubarb from my brother-in-law. After making a crisp and galette I tried to think of rhubarb uses other than baking desserts. When I suddenly remembered the rhubarb juice I enjoyed at an elementary school friend's house.

Her mom always made the most out of her garden crops and they never had store-bought beverages at their house. Instead they had homemade rhubarb juice (sometimes combined with apple or banana), black currant juice and other flavors that are never really available in stores. It was a unique and delicious flavor experience.

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.

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

1. In a saucepan, bring to a boil the rhubarb chunks, water and sugar; stirring occasionally.
2. Once boiling, reduce to low and simmer for 20 minutes. The mixture should be thickened.
3. Pour through a fine mesh strainer into a bowl.
4. 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.
• Pancakes or waffles: This rhubarb syrup also is a great and flavor alternative to pancake syrup or maple syrup on top of breakfast foods.
• Ice Cream: Flavor simple vanilla ice cream with a drizzle of this rhubarb simple syrup.

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 tight fitting 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 syrup successfully. Simply line whatever strainer you have with cheesecloth and pour the simple syrup through that. The cheesecloth will successfully separate the rhubarb pulp from the flavored syrup, similar to a fine-mesh strainer.

FAQ

Related

Pin Rhubarb Simple Syrup tutorial for later?