Is there anything prettier than pink rhubarb syrup glistening in a glass bottle? We don’t think so. This homemade rhubarb syrup is our go-to secret weapon for cocktails, lemonades, mocktails, cakes, yogurt bowls… honestly, everything tastes better with a splash of this springy magic.
If you’re looking for an easy rhubarb syrup recipe with fresh rhubarb, we’ve got you covered — it’s simple, vibrant, and totally irresistible.
Rhubarb Season = Syrup Season
Every spring, we find ourselves with more rhubarb than we know what to do with — and that’s where this syrup comes in. It’s the perfect way to preserve that tangy brightness in a pourable form.
This vegan rhubarb syrup for drinks and desserts is a must-make for seasonal kitchen lovers and rhubarb fans alike.
Sweet-Tart and Naturally Beautiful
Rhubarb has that perfect balance of sour and sweet, and when simmered gently with a touch of sugar and lemon, it transforms into a vibrant pink elixir.
This sweet and tangy rhubarb syrup recipe is all about letting rhubarb shine with minimal ingredients and maximum flavor.
Just 3 Ingredients and 20 Minutes
All you need is rhubarb, sugar (we love organic cane sugar or maple syrup), and water. That’s it. Simmer, strain, and bottle — it’s that easy!
This quick homemade rhubarb syrup with fresh rhubarb is ideal for beginner cooks and seasoned preservers alike.
Pro Tip
Add a splash of lemon juice to help brighten the flavor and preserve that gorgeous color naturally!
Ways to Use Rhubarb Syrup That’ll Blow Your Mind
We drizzle it into lemonade, swirl it into yogurt, shake it into cocktails, and even use it to soak vegan sponge cakes. It adds elegance and a pop of color to anything it touches.
This versatile rhubarb syrup for cocktails, mocktails, and baking deserves a permanent spot in your fridge.
Make It, Store It, Love It
The syrup keeps well in a sealed jar in the fridge for up to 2 weeks — and honestly, it never lasts that long in our kitchen. You can even freeze it in ice cube trays for easy mix-ins!
This make-ahead rhubarb syrup is perfect for batch prep and spontaneous happy hours.
Syrup + Sparkle = Instant Magic
Add a splash of rhubarb syrup to soda water or prosecco for the prettiest pink spritz ever.
A Naturally Vegan, Beautifully Balanced Treat
No animal products, no additives, just seasonal plant-based goodness. Plus, it’s refined sugar–free if you swap in maple syrup or coconut sugar.
If you’re after a healthy rhubarb syrup recipe that’s vegan and homemade, this one checks all the boxes.
So if you’ve got rhubarb and a bit of time, don’t let it go to waste — turn it into a syrup you’ll want to pour over everything. Bright, bold, and blushing pink — just how we like it.
Ingredients
- 4 cups of fresh rhubarb chopped into small pieces
- 1 cup of sugar adjust to taste
- 1 cup of water
- 1 zest of lemon optional, for added flavor
Instructions
- Combine Ingredients: In a large saucepan, mix the chopped rhubarb, sugar, water and lemon zest. The lemon zest is optional but recommended for its ability to add a refreshing citrus note that complements the rhubarb.
- Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has dissolved. Reduce the heat to low and continue to simmer gently for about 20 minutes, or until the rhubarb is soft and the liquid has taken on a pink hue.
- Strain: Remove the saucepan from the heat. Set a fine mesh strainer over a large bowl and pour the mixture through to separate the liquid from the rhubarb solids. For an even clearer syrup, line the strainer with cheesecloth.
- Bottle: Transfer the strained syrup into a sterilized glass bottle or jar. Allow the syrup to cool to room temperature, then seal and refrigerate. The syrup should keep for several weeks.
Notes
- Cocktails and Mocktails: Add a unique twist to your favorite cocktails or mocktails by incorporating rhubarb syrup. It pairs beautifully with gin, vodka and sparkling water.
- Soda: Mix with sparkling water for a refreshing homemade rhubarb soda. Adjust the amount of syrup to suit your taste preferences.
- Dessert Drizzle: Elevate your desserts by drizzling rhubarb syrup over ice cream, yogurt, or pancakes for a sweet and tangy flavor.
- Salad Dressings: Create an innovative vinaigrette by whisking rhubarb syrup with olive oil, vinegar, salt and pepper. It’s especially delicious in salads featuring leafy greens and goat cheese.
- Tea Sweetener: Sweeten iced or hot teas with rhubarb syrup for a hint of tartness and a touch of spring flavor.
- Baking: Use it to moisten cakes or add it into your baking recipes for a subtle rhubarb flavor.
- Oatmeal or Porridge: Swirl into your morning oatmeal or porridge for a delightful start to your day.
Frequently Asked Questions About Our Rhubarb Syrup
What is rhubarb syrup made of?
Rhubarb syrup is a simple syrup crafted from rhubarb stalks, water, and sugar. Many variations include additions like lemon juice, vanilla, or spices to enrich flavor.
Can I use frozen rhubarb?
Yes! Thaw and drain any excess liquid before cooking. Frozen rhubarb works just as well as fresh for creating syrup .
How do I achieve the ideal consistency?
For a drinkable syrup, simmer until lightly thickened. If you want it for pancakes or desserts, cook longer until it reaches a richer, denser texture.
How should I store it, and how long does it last?
Store in a sterilized airtight container. In the refrigerator, the syrup will stay fresh for up to two to three weeks. You can also freeze it for up to three months, or water-bath can it for even longer shelf life.
What are some creative uses?
Stir into sparkling water, lemonade, iced tea, or cocktails like gin & tonic, margarita, or bellini
Drizzle it over pancakes, waffles, yogurt, or vanilla ice cream
Use as a glaze in baking or to flavor vinaigrettes and savory sauces like gastrique
Can I add spices or other fruits?
Absolutely! Vanilla beans, cardamom, cinnamon sticks, or even peppercorns bring warm, layered flavors. You can also toss in strawberries or blueberries for a fruity twist.
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