Rhubarb simple syrup is a gorgeous and simple way to elevate a cocktail or mocktail. Tart and sweet, make it in the spring, or year round with frozen rhubarb!
This post was first published October 22, 2018 and was last updated August 22, 2020.
I don’t have extra freezer space to store rhubarb year round, so I load up like mad as soon as I see the stalks first appear at the market.
Gorgeous, rustic gluten-free rhubarb crisp, creamy and light rhubarb curd, and small-batch maple rhubarb jam with cardamom are just a few of the recipes I look forward to each spring. Rhubarb simple syrup is another great way to celebrate rhubarb’s arrival!
What Is Simple Syrup?
Simple syrup is a mixture made by heating equal parts sugar and water until the sugar dissolves. It’s a great way to add sweetness to drinks without the grit of undissolved sugar.
Simple syrups can be flavoured with many different ingredients including citrus peels, dried hibiscus flowers, or rhubarb!
- fresh or frozen rhubarb
Yes, absolutely you should refrigerate simple syrup, especially when flavouring it with ingredients like rhubarb. Keeping the syrup in the fridge will slow down the growth of bacteria. We generally use up our rhubarb syrup within two weeks. Keeping it longer than that will eventually lead to mould growth.
Keeping rhubarb syrup in the fridge also means it’s chilled and ready to go for your favourite cocktails and mocktails!
How To Freeze
Freezing rhubarb simple syrup is a great way to extend its life past the spring, however, because of its high sugar content, it may not freeze solid.
You could freeze simple syrup in a glass jar, however, I’ve had jars crack in the freezer upon expansion as the liquid freezes. Instead, try freezing rhubarb syrup in a plastic squeeze bottle with the top covered, or a plastic container with a tight-fitting lid.
- Add an ounce or two to your favourite cocktails.
- Pour an ounce or two over ice and top with soda or lemonade for a refreshing mocktail.
- Make rhubarb-sweetened iced tea.
- Swirl it into yogurt for breakfast.
- Pour it over pancakes or waffles.
- Try a splash in a glass of Prosecco.
- Brush it on top of cake layers as a cake soak.
- Mix with fresh strawberries for strawberry shortcake.
- Peel and slice pears, and poach in rhubarb syrup. Spoon over poundcake, or meringues.
- Add a splash to a smoothie.
- Mix together with fresh fruit for a spring-inspired fruit salad.
- Stir into oatmeal and top with fresh berries.
More Rhubarb Recipes You Might Enjoy!
Raspberry Rhubarb Jam Small-batch, rich ruby colour, reduced sugar, and only 5 ingredients!
Rhubarb Curd A creamy, tart, lightly sweetened fruit spread.
Gluten-Free Rhubarb Crisp Tart rhubarb, crunchy brown sugar and oats, cinnamon, and nutty buckwheat flour.
Rhubarb Clafoutis Simple, delicious, and makes the most of early spring garden growth!
- 2 cups (300g) chopped rhubarb
- 1 cup (200g) sugar
- 1 cup (250ml) water
- Combine chopped rhubarb, sugar, and water in a pot over medium heat. Bring to a boil, then reduce heat and simmer for 18-20 minutes. Remove from heat and cool completely.
- Strain rhubarb syrup into a container with a tight fitting lid. Reserve solids for another use. Keep rhubarb syrup in the refrigerator for up to 2 weeks.
You can keep rhubarb syrup in a plastic squeeze bottle with the top covered, or a plastic container with a tight-fitting lid, in the freezer for up to 6 months.
Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 14gProtein: 0g
DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE.