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Rhubarb simple syrup is one of the easiest ways to use fresh rhubarb. It has a bright, slightly tart flavor that’s perfect for drinks, desserts, and tea.
You can use it to flavor:
- Iced tea
- Lemonade
- Cocktails
- Sparkling water
Looking for more ideas? Visit my full Rhubarb Recipes, DIY & Growing Guide.
Ingredients for Rhubarb Simple Syrup
- 4 cups rhubarb, chopped
- 6 cups sugar
- 6 cups water
You can reduce the sugar if you are not canning.
How to Make Rhubarb Simple Syrup
- Wash and chop rhubarb into 1-inch pieces
- Add rhubarb, sugar, and water to a large pot
- Bring to a simmer and cook for 30 minutes
- Strain through a fine mesh sieve
- Discard solids or save for another recipe
The result is a smooth, flavorful syrup.
Optional Flavor Variations
You can easily customize this syrup:
- Add 1 tbsp vanilla extract → rhubarb vanilla syrup
- Add strawberries → sweeter flavor
- Add ginger → a little spice
You might also like: Lavender Simple Syrup
How to Store Rhubarb Simple Syrup
If not canning:
- Store in the refrigerator for up to 1 week
- Freeze for longer storage
Learn more: How to Freeze Rhubarb: A Quick and Easy Guide
Canning Rhubarb Simple Syrup
If you’re new to canning, be sure to read this step-by-step guide to water bath canning before getting started.
Make sure you have all the necessary tools by checking this list of canning supplies needed for water bath canning.
If you want to extend the shelf life of your lavender syrup, when you fill the sterilized canning jars, fill the jars leaving 1/2 inch head space at the top of each jar.
Wipe the rims of the jars with a damp towel, and then place a sterilized canning lid and ring on each jar.
Place the jars in a boiling water canner and fill the canner with water so that the water is 1 inch above the tops of the jars.
Bring the water to a complete boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the boiling water canner and let sit on the kitchen counter until they have completely cooled.
Remove jars and let cool completely. When they have cooled, test the jar seals
Cooled jars can be stored in your kitchen pantry for 1-2 years.
How to Use Rhubarb Simple Syrup
This syrup is perfect for:
- Iced tea and lemonade
- Cocktails and mocktails
- Sparkling water
- Homemade sodas
It also pairs beautifully with floral flavors like lavender.
More Rhubarb Recipes to Try
FAQs
Can you reduce the sugar?
Yes—if you are not canning.
Can you freeze simple syrup?
Yes—it freezes well for long-term storage.
What does rhubarb syrup taste like?
Sweet, slightly tart, and very fresh.
- 4 cups rhubarb chopped
- 6 cups sugar
- 6 cups water
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Wash and chop rhubarb into 1-inch pieces.
-
Add rhubarb, sugar, and water to a large pot.
-
Bring to a gentle simmer and cook for about 30 minutes.
-
Pour mixture through a fine mesh strainer to remove solids.
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Let syrup cool, then transfer to jars or bottles.
-
Refrigerate for up to 1 week
-
Freeze for longer storage
Use at least a 1:1 sugar ratio for safe canning
Pour hot syrup into sterilized jars
Process using a water bath canner
Follow my canning and preserving board on Pinterest.
If you’re not canning, how much sugar:water do you need?
(Sorry only have 3 stars b/c I haven’t made the recipe yet)
(This star thing is weird!)
Hi! We tried the lilac lemonade today and it’s so good! Now I’m reading more of your recipes to try. I notice that you give the option to freeze the rhubarb syrup but do not give freezing as an option for the lilac syrup. Is rhubarb the only one that can be frozen? How quickly must it be consumed after thawing? Thanks for the inspiration! It’s so exciting to use the plants we are discovering in the yard of our new home!
Was super easy and turned out perfect. Great use for an abundance of rhubarb. Mine came out a little darker pink.
Great recipe. It is so refreshing in a glass of lemonade. I didn’t discard the rhubarb after extracting the liquid I made a sour cream rhubarb coffee cake and used the rhubarb in that recipe. I will definitely be making this syrup again and look forward to trying it over homemade vanilla ice cream. Thanks for sharing your recipe.
Hi! If it just a little more liquid it should be fine. You could always add a little extra sugar to make up for the extra liquid if it is that much of a difference.
I followed the instructions for the rhubarb simply syrup, and I ended up with more than 3 pints of liquid (because of the liquid in the rhubarb which cooked out). Is it still okay to can the syrup or does the extra liquid mess up the 1:1 ratio of sugar to liquid?