Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
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The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.


Recipe Summary

10 mins
20 mins
30 mins
3 cups


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.

  • Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.

  • Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

Cook's Notes:

Four cups of chopped rhubarb is about 5 to 6 thin stalks.

If you like things a little less sweet like I do, use 1 1/2 cups of sugar instead of 2.

Instead of discarding the pulp, I like to sweeten it with a bit of sugar and eat it on top of yogurt or oatmeal.

Nutrition Facts

69 calories; protein 0.2g; carbohydrates 17.6g; sodium 1.4mg. Full Nutrition