Homemade Rhubarb Syrup
This easy rhubarb simple syrup is the perfect way to use up fresh rhubarb, and it couldn't be easier to make! With its beautiful pink color and tart flavor, this delicious syrup is perfect for topping pancakes, ice cream, or adding to any of your favorite cocktails!
Ingredients
- 1 cup fresh rhubarb stalks cut into 1/2-inch pieces Be sure to use pinker/redder stalks of rhubarb, if you use green stalks, the syrup will not have a pink color!
- 1 cup white sugar
Instructions
- Place the chopped rhubarb and white sugar, in a jar glass jar, (or a glass container with an airtight lid.) Cover and gently shake the jar to coat the rhubarb in the sugar.
- Allow the jar to sit at room temperature for 6-8 hours or overnight. Or until the rhubarb has released its juices and the sugar has started to break down and dissolve.
- Pour the rhubarb mixture into a small saucepan, be sure to scrap out the jar with a rubber spatula to get as much of the sugar out as possible.
- Bring the mixture to a fast simmer over medium-high heat, stirring often.
- Continue to simmer the mixture until the sugar has dissolved completely and the mixture has thickened slightly. To make sure that the sugar is dissolved coat the back of the spoon with syrup, and check for any sugar granules.
- Strain the rhubarb syrup through a fine mesh strainer, into a clean glass jar. Using a spatula or the back of a spoon, press the cooked rhubarb pieces to get as much of the syrup out as possible.
- Discard the rhubarb pieces or you can use them as a topping for ice cream or pancakes!
- Cover your syrup with a tea towel or small cloth, and allow the jar to cool completely at room temperature.
- Once the rhubarb syrup is cooled, screw on a jar lid and transfer the finished syrup to the fridge until ready to use!
Notes
Homemade rhubarb simple syrup can be stored in an airtight container or mason jar in the fridge for up to 1 month. In some cases, homemade simple syrups can be safe to use after that but it is best to try and use them up within 1 month.
You can find the mason jars I used HERE!
If you don't grow your own rhubarb, you should easily be able to find fresh rhubarb at the farmers market or even at your local grocery store during the spring and early summer.
If you are looking for more ways to store and preserve your rhubarb crop, be sure to check out my posts, How To Harvest and Store Rhubarb. and 3 Ways To Persevere Rhubarb At Home.
Nutrition
Calories: 796kcalCarbohydrates: 205gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 7mgPotassium: 355mgFiber: 2gSugar: 201gVitamin A: 124IUVitamin C: 10mgCalcium: 107mgIron: 0.4mg
Tried this recipe?Let us know how it was!