Rhubarb Simple Syrup | Preserving Rhubarb

Rhubarb simple syrup is a great way to preserve this favorite springtime item. This flavored simple syrup can be used for baking, to flavor kombucha and water kefir, and as a mixer for cocktails. The options are endless!

rhubarb simple syrup

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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

Rhubarb Simple Syrup – 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

Tools Needed:

rhubarb simple syrup

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Rhubarb Simple Syrup – 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.


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

rhubarb simple syrup

Using Rhubarb 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:

  • Added to flavor cakes and pastries
  • As flavoring for a kombucha brew and kefir water
  • An ingredient for an adult cocktail
  • Heck, use it as a syrup on waffles or pancakes
  • Be creative and use it any which way you’d like

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Printable Recipe Card – Rhubarb Simple Syrup

Rhubarb Simple Syrup | Preserving Rhubarb

Keyword: rhubarb simple syrup


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


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


rhubarb simple syrup

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    • 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.

    • 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.

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