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rhubarb syrup with rhubarb

Rhubarb Simple Syrup

An easy homemade Rhubarb Simple Syrup to use in cocktails, desserts, and more!
5 from 18 votes
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Prep Time: 5 minutes
Cook Time: 5 minutes
Steep and Cool Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 16 servings
Calories: 50kcal
Author: EmilyFabulous


  • 1 cup sugar
  • 1 cup water
  • 2 cups fresh rhubarb, washed and chopped
  • red food coloring (optional, see notes)


  • 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. If you are adding food coloring, add 1-2 drops to the bottle, seal the bottle and shake to combine. The syrup will last in the fridge in a sealed container for 1-2 weeks or can be frozen for up to 3 months.


  • 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 pink color.


Serving: 1tablespoon | Calories: 50kcal | Carbohydrates: 13.2g | Protein: 0.1g | Sodium: 1mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 12.7g | Calcium: 14mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.