How to make Rhubarb Simple Syrup

Making rhubarb simple syrup is …well…simple!

rhubarb simple syrup

When rhubarb season strikes around here, we find ourselves making crisps, tarts, muffins and all sorts of goodies. The it struck me – why don’t I use some of these ruby stalks to make a simple syrup for our Sunday brunch? And I wasn’t disappointed (neither was the rest of the fam!!)

The rhubarb created this gorgeous fiery pink syrup and it’s tart and sweet combo is the perfect topping for pancakes, waffles, and ice cream.

rhubarb tom collins
It’s a stellar ingredient for whipping up zesty pink cocktails like this Rhubarb Tom Collins.

If you’re looking for the original simple syrup recipe (that lots of cocktail recipes call for), I have it here, and also a strawberry basil version here.

Ingredients

  • 2 cups chopped rhubarb (fresh is best, but frozen will work too)
  • 1 cup white sugar
  • 1 cup water
  • 1 tbsp lemon juice
rhubarb simple syrup ingredients

Directions:

  1. Add ingredients to sauce pan and bring to simmer.
  2. Simmer until rhubarb is soft.
  3. Strain with fine mesh sieve, pressing the rhubarb to extract syrup
  4. Once cooled, store in airtight container for 2 weeks.

Joyful Hostess Tip: For a quick dessert, bake boxed lemon cake in Bundt pan. Just before serving, drizzle rhubarb simple syrup on top and decorate with mint leaves.