rhubarb simple syrup
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Rhubarb Simple Syrup | Preserving Rhubarb

Rhubarb simple syrup is a great way to preserve this tart spring perennial. This rhubarb syrup recipe is easy to make and has a plethora of uses. Create a delicious rhubarb syrup cocktail, to flavor water kefir or kombucha, and over pancakes or waffles.

rhubarb simple syrup

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A Delicious Rhubarb Simple Syrup

Rhubarb announces the arrival of spring with promise that summer is right around the corner. And after a long winter, it is a welcomed sight!

This delicious tart stalk can be consumed raw and dipped in sugar, or preserved to create something wonderful for later. Whether the goal is to make rhubarb simple syrup, pie filling, rhubarb-strawberry butter or an old fashioned jam, it is the one thing we look forward to each year.

For years, pie filling and rhubarb-strawberry butter, was a favorite item for us to preserve. That is, until rhubarb simple syrup came to mind. The process for making a simple syrup using rhubarb is extremely easy. And in truth, there is very little effort which goes into the process.

One last thing, the leaves are not edible and are toxic. Feel free to compost the leaves or make this natural rhubarb leaf pesticide for your garden.

Also, rhubarb grows well in the shade. This perennial can be planted as a filler for areas that receive partial to full sun.

rhubarb simple syrup

The Sustainable Canning Course

Are you searching for canning classes near you? Look no further! The Sustainable Canning Course is a self-paced series of online classes designed to help you on the road to achieving food ownership.

The Sustainable Canning Course is an extension of my book, The Farm Girl’s Guide to Preserving the Harvest. I wrote this book to help guide those who seek to own their food source the opportunity to do so. It is a comprehensive, easy to understand book covering all methods of home food preservation, canning, drying, fermenting, curing, freezing, and storing fresh foods.

  • Understand why pressure canning is necessary to preserve foods.
  • Confidently alter or create recipes to be canned.
  • Preserve many tomato products utilizing scientific information with traditional tools.
  • How modern canning tools, such as the steam canner and steam juicer, revolutionized preserving methods.
  • Understanding how to decipher information shared by the National Center of Home Food Preservation.
  • Discover how easy it is to can meat, fish, soups, and stews.

These topics and many more are available within The Sustainable Canning Course. Reserve your spot now, and begin gleaning the necessary information needed to preserve foods as a modern sustainable homesteader does.

Ingredients

When fresh rhubarb is not available, frozen can be used in its place. Also, keep in mind, rhubarb stalks range in color, from a light green to a stunning red. The lighter stalks will create a less vivid red syrup. Adding a few cranberries during the cooking process will enhance the color of the simple syrup.

  • 4 cups fresh Rhubarb, cut into 1-inch pieces
  • 1 1/2 cups Water
  • 1 1/2 cups organic granulated Sugar

Equipment

Instructions 

  1. Add the water, sugar and rhubarb to a heavy bottom pot.
  2. On medium heat bring mixture to a boil.
  3. Lower heat to a simmer for 15 to 20 minutes, cooking until rhubarb has softened and is breaking apart.
  4. Set mixture aside until it has cooled.
  5. Using a fine mesh strainer, reserve the syrup. Allow mixture to strain naturally without pushing down on the rhubarb. Doing so will leave sediments in the syrup.
  6.  Store in refrigerator for up to 6 weeks.

Note:

Reserve the cooked rhubarb to be used in cakes, muffins, breads, as well as to top ice-cream.

rhubarb syrup recipe

Uses for Rhubarb Syrup Cocktail and a Simple Syrup

Outside of sipping it from the bottle, yes, that could very well happen, there are a plethora of uses for this delicious simple syrup.  In combination with what I listed above, here are a few additional ideas:

  • Flavor cakes and pastries
  • As flavoring for kombucha and kefir water
  • Use rhubarb syrup cocktail to make adult beverages such as mojitos or daiquiris
  • A syrup to be used on waffles or pancakes

Another great method for preserving rhubarb is by canning rhubarb strawberry pie filling. It is such a great treat in the middle of the winter months!

My Book

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Rhubarb Syrup Recipe | Printable Recipe Card

Rhubarb Simple Syrup | Preserving Rhubarb

rhubarb simple syrup

Rhubarb simple syrup is a great way to preserve this tart spring perennial. This rhubarb syrup recipe is easy to make and has a plethora of uses. Create a delicious rhubarb syrup cocktail, to flavor water kefir or kombucha, and over pancakes or waffles.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 4 cups fresh Rhubarb, cut 1 inch pieces
  • 1 1/2 cups Water
  • 1 1/2 cups organic granulated Sugar

Instructions

  1. Add water, sugar, and fresh rhubarb to a heavy bottom pot.
  2. On medium heat bring mixture to a boil.
  3. Lower heat, allow to simmer for 15 to 20 minutes. Cook rhubarb until it is soft and breaking.
  4. Set mixture aside to cool.
  5. Using a fine mesh strainer, allow syrup to strain. Refrain from pushing down on the rhubarb, doing so will leave sediments in the syrup.
  6. Store in refrigerator for up to 6 weeks.

Notes

Equipment

  • Heavy Bottom Pot

  • 8-ounce Swing Top Bottle

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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rhubarb simple syrup

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11 Comments

    1. I apologize! The recipe card did not link in. 4 cups of rhubarb in 1 inch pieces, 1 cup organic raw sugar, 1 cup of water. I have updated the blog with the recipe card.

    1. It is not acidic enough for this to be canned, and is much different than rhubarb jam or pie filling which contains lemon juice used to higher the acidity level.

  1. Have you ever tried making this with honey inplace of the sugar ? We are bee keepers so I have lots of honey. I’m going to give it a try.

    1. In the spring many garden centers will sell it, also check your favorite seed company. Breck’s also sells roots, you can receive a catalog online.

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