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Thursday, May 21, 2015

Rhubarb Simple Syrup

I’m back in the kitchen! Yay! Today I have a fun seasonal recipe for you – rhubarb simple syrup!

rhubarb simple syrup from @janemaynard

Whether or not you like rhubarb you’ll like this syrup. With all the sugar involved it is anything but tart, and it adds a nice, subtle flavor twist to lemonades, punches, cocktails and more. You could even just drizzle a bit over ice cream or plain yogurt!

rhubarb for simple syrup by @janemaynard

rhubarb for simple syrup by @janemaynard

I will have a recipe on Babble soon for Raspberry Rhubarb Sangria (including a alcohol-free version) that I will for sure share a link to when it goes live, and next week I just might have a Strawberry Rhubarb Lemonade recipe for you, too. (Okay, I do, but you have to wait!)

rhubarb simple syrup by @janemaynard

Rhubarb Simple Syrup
Prep time
Cook time
Total time
Perfect for flavoring drinks of all kinds!
Serves: ~9 ounces
  • 1 cup sugar
  • 1 cup water
  • 1 cup chopped fresh rhubarb, ½" pieces (about 2 stalks)
  • 2 teaspoons vanilla extract (optional)
  1. Combine sugar, water and rhubarb in a medium pot. Bring to a boil over high heat.
  2. Reduce heat to medium-low and simmer mixture for 25 minutes.
  3. Strain mixture though a fine mesh sieve.
  4. Store in the refrigerator. Makes a little more than 1 cup of syrup.



  1. 1

    I can see putting this beautiful simple syrup in SO many things! Love the idea of adding it to a sangria!

  2. 2

    my dad loves rubarb!!!! i need to try and make this for him!!!!

  3. 3
    Nikki CB

    This looks cool! And it doesn’t look as difficult as I would have guessed. I never cook with rhubarb – I’m going to have to break that fast.

  4. 4
    Diana Faryniarz

    How long can you store it? Can you can it to save for later as well?

    • Hi Diana!

      This will last for a LONG time in the fridge…definitely several weeks, I might even go as far as to say months.

      I don’t know about freezing, but you can also preserve simple syrup by canning if you want to keep it for a really long time. Just follow regular canning instructions like you would can anything else.

      hope that is helpful!

  5. 5

    Do you think you could use this same recipe for other fruits? a neighbor just gave us 3 containers of blueberries and neither my hubs or I like the texture of blueberries. :-X
    Blueberry syrup on the other hand…

  6. 6

    I use this in a special rhubarb float. 2 scoops vanilla ice cream, ginger ale or Sprite, rhubarb simple syrup, garnish with mint sprig.

  7. 7

    You mention vanilla extract in the recipe as optional but you never stated when it is to be added should we want to use vanilla.

    When do you add it?

  8. 8

    Can I double this recipe? If so are there any adjustments?

    I want to give as a gift so I thought a double portion would be nice.


  9. 9

    When you strain the fruit it’s also good over ice cream. You don’t have to throw it all out.

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