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!
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Shopping list:
- fresh rhubarb
- freshly squeezed lemon juice
- granulated sugar
- water
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 💙
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
Ingredients
- 1 1/2 cups sliced fresh rhubarb
- 1/2 cup freshly squeezed lemon juice
- 1 1/4 cups granulated sugar
- 1/4 cup water
Instructions
- In a saucepan over medium heat, add the rhubarb, lemon juice, sugar and water.
- Bring to a boil, reduce heat to medium low, and simmer uncovered for 15-10 minutes, or until rhubarb is tender, stirring often.
- Remove from heat and set aside for 10 minutes.
- 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.
- Discard rhubarb pulp, or save and refrigerate to use in other recipes.
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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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