Rhubarb Syrup

I don’t know about you, but by the time spring comes and I start planning and working in my garden, I can’t wait until the first harvest of something that I can enjoy. For most of us, that first harvest is rhubarb.

I love rhubarb. It might be because it’s the first thing I harvest. It might be how easy it is to grow. It might be it’s pretty color and how versatile it is, or it might just be that I really like pie. Seriously…what is better than a yummy piece of rhubarb pie with vanilla ice cream?

I was first introduced to Rhubarb Syrup a few summers ago at my girlfriend Christina’s cottage. She offered some served with Prosecco, which I typically am not a fan of, until I tried it in her Rhubarb Bellini. It was delicious…and light…and so pretty! I have been making it ever since, although I mostly make mine with club soda. 🙂

This syrup is so easy to make and have on hand over the summer. Have an abundance of rhubarb now? Just chop and freeze some and make this syrup all summer! Takes about 40 minutes from start to finish and then you have this lovely syrup on hand to use in refreshing summer drinks, on top of ice cream or cake, or even drizzled on your morning yogurt.

After boiling and simmering the rhubarb, sugar and water you just line a strainer with cheesecloth…I got mine at the dollar store…pin it to the sides….and place in a larger bowl or pot.

When you are finished you can keep the rhubarb that is left, after draining the syrup and use it as a rough jam or spoon some on your yogurt or ice cream. It’s good!

Store your rhubarb syrup in a pretty bottle or jar and keep it in the fridge for 3-4 weeks. Keep some club soda or a nice bottle of sparkling wine or Prosecco on hand and you are all ready for a last-minute refreshing drink on the porch or deck if friends pop by.

I have several recipes that I make each spring with rhubarb that I will be sharing over the next few weeks. I have two small rhubarb plants that provide me with some pretty red fruit, or is it a vegetable? After doing a little research I discovered that rhubarb is a vegetable even though legally it is considered a fruit. In 1947 the U.S. Customs Court in Buffalo, New York ruled that rhubarb should be considered a fruit since it is used typically as a fruit would be. This ruling was a way for businesses to pay less tax on imported rhubarb since the tax rate for vegetables was higher than that for fruit. So there you go…it’s a fruit…or a vegetable. 😉

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Rhubarb Syrup
Prep time: 
Cook time: 
Total time: 
Serves: 1¼ cup
Delicious simple syrup to add to club soda, sparkling wine, Champagne, or prosecco, or drizzle over yogurt or ice cream.
  • 4 Cups chopped Rhubarb
  • 1 Cup Water
  • 1 Cup Sugar
  1. Combine the rhubarb, sugar and water in a large saucepan
  2. Bring to a boil
  3. Lower the heat, then simmer, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes
  4. Set a strainer, lined with cheesecloth over a medium sized bowl
  5. Pour the rhubarb through the strainer, until all the liquid is in the bowl
  6. Leave the rhubarb sit in strainer for 5-10 minutes, pressing with the back of a spoon occasionally to help release all the liquid
  7. Carefully pour the liquid into a jar or bottle
  8. Refrigerate and store for 3-4 weeks


*Just a note about this syrup…the color of the syrup will be more red/pink if you use red rhubarb as opposed to the greenish pieces.

If you don’t grow your own rhubarb, you can pick some up at local markets or I bet if you put a call out on Facebook…someone would most likely have extra you could use. I have two plants…but my parents have more than they can handle and I am frequently “gifted” bags of rhubarb…which is just fine with me. 🙂

I love finding ways to use up what’s in season and Rhubarb Syrup is a perfect example of that. Have you ever made Rhubarb Syrup? What do you use it in? I’d love to know…share in the comments!


  1. Dear Jennifer,

    I have just made 2 large bottles of syrup, I had an abundance of rhubarb so double the recipe and its fabulous, my addition was half a pack of strawberry jelly crystals (with 2 cups of sugar as I doubled the recipe) to bring out that gorgeous pink colour and it tastes great. Looking forward to more rhubarb ideas. Thanks.

    PS: the leftover pulp will not go to waste either 🙂

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