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Rhubarb Simple Syrup

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  • Author: Jordan Cord
  • Total Time: 55 minutes
  • Yield: 8 oz. 1x


Flavored with one of late spring's star ingredients, this simple syrup is easy to make and incorporate into your summer beverage of choice.


  • 4 cups chopped rhubarb
  • 1 cup cane sugar
  • 1 cup water


  1. Clean and chop rhubarb stalks into 1/2" chunks.
  2. In a medium saucepan, combine chopped rhubarb, sugar, and water. Stir to combine.
  3. Bring to a boil and then decrease the heat to a low-medium simmer. Continue cooking for 40 minutes to 1 hour, until the mixture thickens.
  4. Allow the rhubarb mixture to cool for 20 minutes.
  5. Using a medium bowl, cut a piece of cheesecloth large enough to fit over the bowl. Pour the rhubarb mixture over the cheesecloth and pull up the cloth to make a balloon around the liquid.
  6. Gently squeeze the "balloon" of rhubarb until all/most of the juice has been extracted.
  7. Store the syrup in a mason jar and refrigerate.
  • Prep Time: 5 mins
  • Cook Time: 50 mins


  • Calories: 103
  • Sugar: 25 g
  • Sodium: 3 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 1 g