Rhubarb Syrup

Learn how to make homemade Rhubarb Syrup! Great for any spring or summer mocktails, sodas or cocktails. Easy to make and super tasty! Try it on pancakes or waffles, too!

Rhubarb Simple Syrup in a glass jar with a handle and spout sitting on a wooden cutting board with a blue napkin in the background.

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Rhubarb Simple Syrup in a large glass mason jar on a wooden cutting board.

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stalks of rhubarb on a light gray background.

This Rhubarb Syrup is heavenly. I'm a little rhubarb obsessed and think most rhubarb sweets and desserts are heavenly, but this syrup is just extra special. Growing up in Minnesota, we had rhubarb growing in our yard every summer. My mom always made rhubarb cake and my siblings and I would always eat rhubarb stalks right off the plant. As soon as I bought my house, I planted three rhubarb plants of my own.

Any flavor syrup, especially rhubarb, goes perfectly in Italian or French Soda. I absolutely love making them at home. Have you tried a French Soda before? It's flavored syrup, club soda and a splash of heavy cream. I'm so in love with lavender and usually make those, but when I have rhubarb, it's my go-to! If you want to make Italian Soda, just skip the heavy cream.

This rhubarb syrup is easy to make and is great for so many mocktails, cocktails or sodas. You can make ahead and refrigerate. It's so fun to serve homemade soda at parties or holidays with tons of homemade syrup flavors to choose from. 

It's great for breakfast too! Try it in a mimosa or drizzle over pancakes, waffles or bread pudding.

If you're rhubarb obsessed like me, try some more summery rhubarb treats! My favorites are Blueberry Rhubarb Sorbet or Strawberry Rhubarb Pudding Dessert!

Keep scrolling for the full printable recipe 💙

rhubarb mixture in a pot before syrup has been strained.

Recipe tips:

  • Refrigerate in an airtight container or mason jar for up to five days. 
  • Try lime juice instead of lemon juice.
  • I haven't used frozen rhubarb in this recipe, but it should work great. The frozen rhubarb may add some extra liquid, so you could cook it longer to reduce more, or may need to add some extra sugar.

Rhubarb Simple Syrup in a glass jar with a handle and spout on a wooden background.
Author Hot Eats and Cool Reads
Prep time
5 Min
Cook time
20 Min
Inactive time
30 Min
Total time
55 Min

Rhubarb Simple Syrup


  • 1 1/2 cups sliced fresh rhubarb
  • 1/2 cup freshly squeezed lemon juice
  • 1 1/4 cups granulated sugar
  • 1/4 cup water


  1. In a saucepan over medium heat, add the rhubarb, lemon juice, sugar and water.
  2. Bring to a boil, reduce heat to medium low, and simmer uncovered for 15-10 minutes, or until rhubarb is tender, stirring often.
  3. Remove from heat and set aside for 10 minutes.
  4. Using a mesh strainer and mason jar, pour rhubarb mixture through the strainer, mashing slightly to help the liquid drain into the jar. Cool the syrup, cover and refrigerate for up to one week.
  5. Discard rhubarb pulp, or save and refrigerate to use in other recipes.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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