This homemade rhubarb syrup is beautiful, simple to make, and perfectly sweet. It’s delightful swirled into spring-inspired drinks, or served over pancakes, waffles, and even ice cream. It takes just three ingredients and is ready in under 20 minutes.
Here’s a refreshing rhubarb simple syrup I love stirring into spring-inspired cocktails and mocktails. Made with just three ingredients, this rosy syrup adds a unique sweet-tart flavor and a gorgeous pink-red hue to whatever you’re mixing.
Beyond drinks, rhubarb syrup is surprisingly versatile. I often use it as a substitute for maple syrup, drizzling it over pancakes, waffles, oatmeal, or even ice cream (my personal favorite). Since rhubarb season is short, I like to make a big batch while it’s available and keep the flavor of spring going—leftovers store well in the fridge for up to a month.
This is the perfect syrup for making our rhubarb margarita , rhubarb mojito , and rhubarb lemonade .
Rhubarb Syrup Recipe
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Ingredients
- ▢ 8 cups chopped rhubarb (see notes)
- ▢ 3 cups water
- ▢ 2 cups sugar
Instructions
- Add the rhubarb and water to a small pot and bring it to a boil over high heat. Reduce the heat, cover the pot, and let it simmer for 10 minutes. 8 cups chopped rhubarb, 3 cups water
- Strain the syrup through a fine-mesh sieve then return the syrup to the pot.
- Add the sugar and stir until it dissolves, about 2 minutes. 2 cups sugar
- Let the rhubarb syrup cool completely before using it or storing it.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Rhubarb Syrup Recipe
Ingredients
- 8 cups chopped rhubarb , see notes
- 3 cups water
- 2 cups sugar
Instructions
- Add the rhubarb and water to a small pot and bring it to a boil over high heat. Reduce the heat, cover the pot, and let it simmer for 10 minutes. 8 cups chopped rhubarb, 3 cups water
- Strain the syrup through a fine-mesh sieve then return the syrup to the pot.
- Add the sugar and stir until it dissolves, about 2 minutes. 2 cups sugar
- Let the rhubarb syrup cool completely before using it or storing it.
