For a deeper flavor, try roasting the rhubarb before simmering. Add a splash of vanilla extract or a sprig of rosemary during the simmering process for added complexity. The leftover rhubarb pulp can be used to make a compote or added to muffins.
Rhubarb Simple Syrup
-
PREP TIME10 mins
-
COOK TIME20 mins
-
TOTAL TIME30 mins
-
SERVING24 People
-
VIEWS24
Capture the vibrant essence of spring with this Rhubarb Simple Syrup. Its tangy-sweet profile adds a sophisticated twist to your favorite beverages and desserts. A versatile concoction, it elevates everything from cocktails to breakfast pastries.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Fiber0 g
-
Protein0 g
-
Sodium1 mg
-
Sugar17 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Combine Rhubarb and Water: In a medium saucepan, combine the chopped rhubarb and water. (2 minutes)
02
Step
15 mins
Simmer to Soften: Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer gently until the rhubarb is very soft and falling apart, about 10-15 minutes. Stir occasionally to prevent sticking.
03
Step
5 mins
Strain the Mixture: Line a fine-mesh sieve with two layers of cheesecloth and place it over a bowl. Carefully pour the rhubarb mixture into the sieve. Allow the liquid to strain through naturally, or gently press the rhubarb with the back of a spoon to extract more juice. (5 minutes + straining time)
04
Step
2 mins
Measure and Combine: Measure the strained rhubarb liquid. In the same saucepan, combine the liquid with an equal amount of granulated sugar. (2 minutes)
05
Step
5 mins
Dissolve Sugar: Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved and the syrup is clear. This should take about 3-5 minutes. Skim off any foam that forms on the surface with a spoon.
06
Step
30 mins
Cool and Store: Remove the syrup from the heat and let it cool completely. (30 minutes)
07
StepStore in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for longer storage.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kelsie Mclaughlin
Jun 23, 2025This syrup is amazing! I added it to my gin and tonic, and it was the perfect summer drink.
Helen Bruenhyatt
Jun 11, 2025I used frozen rhubarb from my garden, and it worked perfectly. So easy to make!
Deja Littel
Jun 10, 2025I made a rhubarb spritzer with this syrup and some sparkling wine. It was a hit at my party!
Lisandro Wolf
Jun 6, 2025The rosemary suggestion was genius! It added such a unique flavor to the syrup.