Can I use frozen rhubarb to make rhubarb simple syrup?

Yes, frozen rhubarb works just as well as fresh. Just be sure to thaw it completely before simmering. The flavor remains bright, and the color stays vibrant, though frozen rhubarb may break down faster during cooking.

How long does homemade rhubarb syrup last in the fridge?

When stored in an airtight container in the refrigerator, Homemade Rhubarb Simple Syrup lasts up to 1 week. For longer storage, you can freeze it in ice cube trays or jars for up to 3 months.

Can I reduce the sugar in this syrup recipe?

Absolutely. While traditional simple syrup uses a 1:1 sugar-to-water ratio, you can use as little as 1 ½ cups of sugar for a more tart result. The flavor of rhubarb still shines, especially if you enjoy less sweetness.

What drinks can I make with rhubarb simple syrup?

The syrup is perfect for cocktails like a Rhubarb Lime Rickey, a rhubarb gin fizz, or simply stirred into lemonade. It also makes a fantastic Italian soda when combined with sparkling water and ice.

Homemade Rhubarb Simple Syrup – Easy 3-Ingredient Recipe

Name: Homemade Rhubarb Simple Syrup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups water: Forms the base for extracting rhubarb flavor; 3 cups chopped rhubarb: Provides tartness and natural pink color; 1 1/2 – 2 cups granulated sugar: Sweetens and balances rhubarb’s tartness; Optional flavorings (1 cinnamon stick, 1 vanilla bean, 1 inch piece of fresh ginger, 2-3 sprigs mint, 3-4 citrus peels): Infuse unique flavor variations

Description

This Homemade Rhubarb Simple Syrup is a vibrant, sweet-tart syrup made with fresh rhubarb, perfect for cocktails, pancakes, desserts, and more. Easy to make with just three ingredients and customizable with infusions like vanilla, citrus, or mint.

Ingredients

Scale

2 cups water: Forms the base for extracting rhubarb flavor
3 cups chopped rhubarb: Provides tartness and natural pink color
1 1/2 – 2 cups granulated sugar: Sweetens and balances rhubarb’s tartness
Optional flavorings (1 cinnamon stick, 1 vanilla bean, 1 inch piece of fresh ginger, 2-3 sprigs mint, 3-4 citrus peels): Infuse unique flavor variations

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Instructions

Wash and chop the rhubarb into small pieces. Discard any leaves.
Combine the rhubarb and water in a medium saucepan and bring to a boil.
Reduce heat and simmer for 20–25 minutes until rhubarb is soft and broken down.
Strain the mixture through a fine mesh sieve into a bowl. Do not press on the fruit.
Return the strained liquid to the saucepan and add the sugar.
Bring to a boil and cook for 5 minutes until sugar fully dissolves.
Remove from heat and add optional flavorings. Let steep while cooling, 10–30 minutes.
Remove flavorings, then transfer syrup to a clean, airtight container.
Store in the refrigerator for up to 1 week or freeze for up to 3 months.

Notes

Use deeper red rhubarb stalks for a more colorful syrup.
Do not press rhubarb through the sieve to avoid cloudy syrup.
Adjust sugar to taste — less sugar for a tarter result.
Flavor infusions should steep off the heat to preserve delicate aromas.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 oz
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg