Rhubarb Simple Syrup has a unique tart flavor and beautiful vibrant color, perfect for transforming cocktails, mocktails, and desserts.

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Rhubarb Simple Syrup for Drinks
How can I use rhubarb simple syrup?
Rhubarb simple syrup is incredibly versatile. Use it in cocktails, mocktails, lemonades, or drizzled over pancakes and ice cream for a refreshing twist.
For cocktails replace regular simple syrup with rhubarb simple syrup. I suggest making a refreshing Rhubarb Mojito! Add it to your favorite beverages to a glass of iced tea, or even a splash with club soda for an easy drink.

Equipment Needed
- Cutting board and knife
- Saucepan
- Fine mesh strainer Affiliate Link
- Measuring cup or bowl
- Whisk
- Silicone Spatula
- Airtight container or jar
Ingredients
- Rhubarb - You will want 1 pound or about 4 cups of 1-inch cut rhubarb. Most people where I live grow rhubarb in their own yard but it is just as easy to find at a farmers market or the grocery store. Rhubarb can be found most often at the end of May and all through June.
- Water
- Sugar - I like to use just plain white sugar because the neutral flavor makes the rhubarb flavor shine through.

Instructions
Start by ensuring your rhubarb is clean and cut into 1-inch pieces. This will help it cook evenly and release its delicious flavor into the syrup.
Combine the rhubarb and water in a saucepan. Bring the mixture to a simmer over medium-high heat. Once it begins to simmer, reduce the heat to medium-low to maintain a gentle simmer. Make sure it is a simmer (small little bubbles) and not a boil (big rolling bubbles). Let the rhubarb cook for about 15 minutes, stirring occasionally. By the end of this time, the rhubarb should mostly be broken down.
Place a fine mesh strainer Affiliate Link over a clean measuring cup or bowl. Pour the rhubarb mixture through the strainer, allowing the liquid to pass through naturally. Avoid pressing or squeezing the rhubarb solids, as this can cause your syrup to become cloudy.
Transfer the strained liquid back into the saucepan and bring it to a simmer over medium heat. Add the sugar and whisk until it is completely dissolved. Once the sugar has dissolved, remove the syrup from the heat and let it cool to room temperature.
Once cooled, transfer the rhubarb simple syrup to an airtight container or jar. Store it in the fridge, where it will keep for up to 3 weeks.

Tips, Tricks and Questions
Creative Variations
You can make additions to this rhubarb simple syrup to give it a deeper and more complex flavor, try adding a little lemon peel, vanilla bean, or a few fresh strawberries.
What does rhubarb syrup taste like?
Rhubarb syrup tastes sweet yet tart.
How long does infused simple syrup last?
In an airtight jar or container simple syrup can last 3 to 4 weeks. As the syrup gets older make sure you do a sniff test, if it looks and smells good still it is safe to use.
What alcohol pairs with rhubarb?
I personally love to pair rhubarb with gin but I think it also pairs lovely with white rum or tequila.
Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw it first and then follow the same steps as with fresh rhubarb.
Why shouldn't I press the rhubarb through the strainer?
Pressing the rhubarb can force solids through the strainer, making the syrup cloudy. Letting it strain naturally keeps the syrup clear. (P.S. Any leftover pulp from the cooked rhubarb is so perfect for making rhubarb muffins.)
Can I adjust the sugar content?
You can adjust the sugar to taste, add more if you enjoy your syrups on the sweet side.


Uses For Rhubarb Simple Syrup...
Gin Gimlet - Use rhubarb simple syrup for a fun twist
Margarita Mocktail - A tart twist on this delicious mocktail
Single Serve Lemonade - Make yourself a glass of rhubarb lemonade
Rhubarb Simple Syrup

This Rhubarb Simple Syrup is perfect for enhancing your summer drinks or adding a flavorful twist to your favorite recipes.
Ingredients
- 1 pound rhubarb (or 4 cups of 1 inch cut rhubarb)
- 2 cups water
- 1 ½ cups sugar
Instructions
- Make sure the rhubarb is clean and cut into 1 inch pieces. Transfer the rhubarb and water to a saucepan. Bring the sauce pan over medium-high heat.
- Once the water has begin to simmer turn the heat to medium-low to keep a gentle simmer. Simmer the rhubarb and water together 15 minutes, stirring occasionally.
- After 15 minutes the rhubarb should mostly be broken down by now. Set a fine mesh strainer over a clean measuring cup or bowl. Strain the rhubarb water through the fine mesh strainer. Let it strain and don't push or squeeze any of the rhubarb to get more liquid out, you might cause your simple syrup to get all cloudy if you press the rhubarb through the mesh.
- Once all the liquid has drained transfer it into a saucepan and bring it back over medium heat on the stove. Once the rhubarb water is again simmering add the sugar. Whisk the sugar until it is all dissolved. Remove from heat and set aside to cool. Once it has reached room temperature transfer to a jar or airtight container for storage in the fridge. Rhubarb simple syrup should last about 3 weeks in the fridge.
Notes
Leave the skin on the rhubarb for the fun bright pink color, just make sure the rhubarb is clean and no dirt remains on it.
There might be some foam on the simple syrup, this is normal for rhubarb. Just use a clean spoon to gently scoop it off.
Nutrition Information:
Yield:
24Serving Size:
1 ounceAmount Per Serving: Calories: 52Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 0g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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