Fresh Rhubarb Simple Syrup
A bright, tart, and sweet homemade syrup made from fresh rhubarb, sugar, water, and lemon juice, perfect for cocktails and mocktails.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: About 1 1/2 cups syrup 1x
- Category: Beverage Syrup
- Cuisine: American
Ingredients
Scale
- 2 cups chopped fresh rhubarb (about 200 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup water (240 ml)
- 1 tablespoon fresh lemon juice (about half a lemon)
- Optional: thin slice of fresh ginger
- Optional: small splash of vanilla bean or extract
Instructions
- Wash and trim 2 cups of fresh rhubarb stalks, cutting into roughly 1-inch pieces.
- In a medium saucepan, combine chopped rhubarb, 1 cup granulated sugar, and 1 cup water. Stir gently to mix.
- Place the pan over medium heat and bring to a gentle simmer, stirring occasionally to dissolve sugar.
- Reduce heat to low and cook for 15 minutes until rhubarb breaks down and liquid turns vibrant pink.
- Stir in 1 tablespoon fresh lemon juice. Add ginger or vanilla if using during the last 5 minutes of simmering.
- Remove from heat and strain mixture through a fine mesh strainer or cheesecloth into a heatproof container, pressing solids to extract syrup.
- Let syrup cool to room temperature, then transfer to a clean glass jar or bottle and refrigerate.
- Store syrup in the refrigerator for up to 2 weeks.
Notes
Avoid boiling too hard to prevent caramelizing sugar and losing fresh rhubarb brightness. Press pulp gently when straining to avoid cloudiness. Syrup keeps up to 2 weeks refrigerated. Optional add-ins like ginger or vanilla add depth.
Nutrition
- Serving Size: 1 tablespoon (15 ml)
- Calories: 50
- Sugar: 13
- Carbohydrates: 13
Keywords: rhubarb syrup, simple syrup, cocktail syrup, mocktail syrup, homemade syrup, rhubarb recipe, spring syrup