Rhubarb Simple Syrup

Why I Love This Recipe

I love this rhubarb simple syrup for its tangy and refreshing flavor, which adds a delightful twist to cocktails, lemonades, or even drizzled over desserts, providing a burst of springtime sweetness. If you love flavored syrups, check out my Huckleberry Syrup, Persimmon Syrup, and Ginger Syrup.

I also love this recipe because I always seem to have an abundance of rhubarb in my garden and this recipe is the perfect way to ensure none of it goes to waste.

Is Rhubarb Safe to Eat?

The stalks of a rhubarb plant are safe to eat. However, rhubarb leaves are poisonous and must be removed before using the stalks. If you grow your own rhubarb, when you harvest the stalks, remove the leaves at the same time.

If you purchase rhubarb at the store or market and there are leaves still attached, remove them before storing the stalks in the fridge. The stalks actually keep longer without the leaves.

When shopping for rhubarb look for stalks that are firm and crisp. They should also be a deep red color and free from damage. The thinner and darker pink the rhubarb stalk is, the sweeter it will be.

Other Flavor Variations For This Syrup

Rhubarb syrup is delicious on its own but you can also mix in other flavors for even more delicious syrup combinations.

• Add some fresh ginger for some added spice.
• Put in a vanilla bean for a rich balance to the bitter rhubarb
• Add some fresh mint or basil for a herby punch.
• Zest in some citrus peel for a bright addition.

Is Rhubarb Good For You?

Yes! Rhubarb is considered a superfood because the stalks are rich in antioxidants. According to some studies, rhubarb can also help lower cholesterol.

Rhubarb can aid digestion because of the tannins and fiber found in its stalks. Rhubarb is also rich in vitamin K and has anthocyanins that can boost heart health by reducing inflammation.

How to Make Rhubarb Syrup

Place all of the ingredients in a small saucepan on the stove over medium-high heat. Bring to a boil while stirring constantly. Remove the pan from the heat and allow the mixture to steep as it cools completely (at least 1 hour).

Strain the rhubarb pieces from the liquid into a sealable jar or bottle. The syrup will last in the fridge in a sealed container for 1-2 weeks or can be frozen for up to 3 months.

How To Make This Syrup Vibrant Red

Adding food coloring is completely optional. I find that the rhubarb that grows in my garden does not give as much tint to the syrup as I would like. If your rhubarb has more red coloring in it, you may not need to add color. I like the brighter red color.

What to Use Rhubarb Syrup For

• Make a Rhubarb Cocktail.
• Add it to iced tea or lemonade.
• Add to sparkling water for a refreshing mocktail.
• Make a bellini with champagne or prosecco and syrup.
• Drizzle over vanilla ice cream.
• Give it as a gift!