This vibrant rhubarb simple syrup is great for mixing into cocktails and mocktails! It's sweet and tart, with lovely rhubarb and vanilla bean flavor. All real ingredients used, easy to make in 30 minutes. I love to stir rhubarb syrup into sparkling water and lemonade, and for making margaritas, mimosas, and gin & tonics.
That’s where this rhubarb simple syrup comes in, for all your beverage needs, both alcoholic and non-alcoholic. Infused with vanilla bean and cardamom as it simmers, this simple syrup is sweet and slightly tart with delicate rhubarb flavor. And the ruby red color is magical in its own right.
This recipe is easy to make in 30 minutes – all you need is a sauce pot and fine mesh strainer.
Delicious ways to use homemade rhubarb syrup:
Mix with seltzer water or club soda for a refreshing mid-day drink.
Yes! Rhubarb syrup can be easily frozen to preserve it for 6-8 months. Simply pour the finished syrup into a glass storage bottle or jar, leaving about 2 inches from the top to leave room for expansion when it freezes and thaws. To use, simply remove bottle from freezer and let thaw on the counter.
What to look for when buying or picking rhubarb:
Rhubarb differs slightly in color depending on the variety, the stalks ranging from green, pink, and red. Red stemmed types are not necessarily sweeter, because color and sweetness are not always related. But they do make for prettier desserts and give this rhubarb syrup the prettiest ruby red hue, so if you’re going for looks, try to find a red or pink variety.
Rhubarb is most tender and flavorful in spring and early summer but can be used throughout the season. Select firm, crisp stalks when they are 8 to 15 inches long. To harvest, twist off the leaf stalk at the soil line rather than taking a knife and cutting near the roots. Finally, cut off the leaf.
This vibrant rhubarb simple syrup is great for mixing into cocktails and mocktails! It's sweet and tart, with lovely rhubarb and vanilla bean flavor. All real ingredients, easy to make in 30 minutes. Stir into sparkling water and lemonade, and or use for making margaritas, mimosas, and gin & tonics.
Add rhubarb, water sugar, salt, vanilla bean, and cardamom to a sauce pot.
Simmer on medium low for 15-20 minutes stirring occasionally, until rhubarb is completely broken down and juices have released.
Remove from heat and let cool for 10-15 minutes then strain syrup into bowl, pressing down lightly onto rhubarb mixture to get juices out. (Save the jammy mixture that is left for yogurt and ice cream – it’s delicious too!
Stir lemon juice into rhubarb syrup then pour into a clean beverage bottle for storage. I like to use glass bottles that have a swing top, or I reuse glass liquor bottles.
Syrup will last in refrigerator for 3-4 weeks, or in freezer for several months.