This homemade rhubarb syrup is beautiful, simple to make, and perfectly sweet. It's delightful swirled into spring-inspired drinks, or served over pancakes, waffles, and even ice cream. It takes just three ingredients and it's ready in under 20 minutes!
This is the perfect syrup for making our rhubarb margarita, rhubarb mojito, and rhubarb lemonade.
Here's a refreshing rhubarb simple syrup for stirring into all your spring-inspired cocktails (or mocktails). It's a rosy syrup that requires just three ingredients and adds a unique flavor, dimension, and a beautiful red/pink hue.
If you're wondering what else to do with rhubarb syrup, it also makes a great substitute for maple syrup. Serve it over sweet breakfasts like pancakes, waffles, oatmeal, or even over ice cream (our favorite).
Rhubarb's growing season is short, so use the stalks to make a big batch of this syrup and keep its taste alive. Leftovers keep well in the fridge for up to a month!
Here's what you'll need
This syrup takes only three ingredients. Here's what you'll need:
- Rhubarb – fresh or frozen both work in this recipe!
Tip: Look for stalks that are crisp, bright pink, and thin. Thinner and darker the stalks are the sweetest. Lighter stalks will be more tart, so you may want to adjust the sweetness of this recipe accordingly.
How to make rhubarb syrup
This recipe makes about three cups so you'll have lots on hand for your favorite drinks and desserts. Here's how to make rhubarb syrup in just a few easy steps:
- Start by adding the rhubarb and water to a pot and simmer. Use a fork to mash the rhubarb as it softens.
- Strain it with a sieve and return the rhubarb water back to the pot.
- Add the sugar, heating until it dissolves.
- Let the syrup cool completely before pouring it into jars or bottles for storing.
You'll also need a fine-mesh sieve for straining.
Full recipe instructions are in the recipe card below.
Rhubarb Syrup: FAQS
We use granulated (white) sugar. You could use brown sugar but it will make a darker syrup and have more of a caramel taste. Honey also works well for a refined sugar-free version!
Rhubarb syrup will keep in the fridge in an air-tight jar or bottle for up to two weeks.
Popular rhubarb recipes
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- 8 cups chopped rhubarb, see notes
- 3 cups water
- 2 cups sugar
- Add the rhubarb and water to a small pot and bring it to a boil over high heat. Reduce the heat, cover the pot, and let it simmer for 10 minutes.8 cups chopped rhubarb, 3 cups water
- Strain the syrup through a fine-mesh sieve then return the syrup to the pot.
- Add the sugar and stir until it dissolves, about 2 minutes.2 cups sugar
- Let the rhubarb syrup cool completely before using it or storing it.