Easy Rhubarb Syrup (for drinks of all kinds!)

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There are many ways I love to eat rhubarb; from sourdough rhubarb cake, to gluten-free rhubarb muffins to oatmeal crumble bars with a jammy filling. But what about a way to drink rhubarb?

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. The gorgeous red color is magical in its own right, similar to my cranberry simple syrup, which is perfect for the winter months.

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:

1. Mix with seltzer water or club soda for a refreshing mid-day drink.
2. Stir it into fresh-squeezed lemonade.
3. Make a rhubarb margarita with it!
4. Make a mimosa with it for weekend brunch. Instead of orange juice, add 2 ounces of rhubarb syrup to each glass, then top with champagne/prosecco/cava.
5. Love French 75’s? Swap rhubarb syrup for the strawberry puree in this recipe.
6. Use it to make Italian sodas for the kids or girls night in.

Rhubarb Simple Syrup Ingredients:

• fresh rhubarb
• water
• sugar
• vanilla bean: Sets this recipe apart! It adds so much depth and warmth. (I also have a vanilla bean simple syrup recipe that I love adding to coffee and lattes all year round.) Vanilla extract will not give you the same results.
• cardamom: Adds a slightly herbal and floral undertone.
• lemon juice: Brightens the rhubarb flavor.

How to Make Rhubarb Syrup:

• Cut rhubarb into 1/2 inch chunks. Add to a sauce pot with water, sugar, salt, vanilla bean, and cardamom.
• 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.
• Stir lemon juice into rhubarb syrup, and pour into a beverage bottle for storage. I like to use glass bottles that have a swing top, or I reuse glass liquor bottles.

What to look for when buying or picking rhubarb for this recipe:

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.

Can You Freeze Rhubarb Syrup?

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.

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Easy Rhubarb Syrup (for drinks!)

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.

5 from 11 votes

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Prep Time :5 minutes minutes

Cook Time :20 minutes minutes

Yield: 16 ounces

Author: Amanda Paa

Ingredients

• 10 ounces rhubarb, chopped into 1/2 inch chunks
• 16 ounces (2 cups) water
• 200 grams (1 cup) sugar
• 1/2 of one vanilla bean, split open
• 1/4 teaspoon ground cardamom
• big pinch salt
• 1 teaspoon fresh lemon juice

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Equipment

• Glass Bottle for Storing Liquid

Instructions 

• 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.