There are so many ways to use Ruby Rhubarb Syrup. Keep it on hand during the spring and summer for topping breakfasts and desserts, and for mixing into cocktails and mocktails!
It’s impossible for me to cut rhubarb from our yard without thinking of Mom. As a kid, I thought she was completely nutso for her love of “that weed” growing alongside the garage on the farm.
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But every year for the last half of my life, my fondness for rhubarb has grown. I divided a large plant a number of years ago, and I do believe it’s time to do it again. Because every year, I find new ways to love it more and more!
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I have been making this Ruby Rhubarb Syrup for many years now. It’s definitely become a spring and summer tradition around here. Read on to see just why!
*Here are a few more rhubarb recipes I’m especially loving right now: My family has 100% approved this Rhubarb Sour Cream Coffee Cake. The super crispy topping on this Strawberry Rhubarb Crisp has won many fans…even those who swear they don’t like rhubarb! And the delicious nostalgia of my grandma’s Rhubarb Custard Pie will always hold a special place in my heart.
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(This post was originally published in 2012, and remains a personal and reader favorite. Some of the photos and text were updated in 2018.)
How to make rhubarb syrup
I love the simplicity of this rhubarb syrup recipe. All it takes is some chopped rhubarb, water, sugar, and fresh lemon juice.
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Soften the rhubarb in a pan with some water on the stovetop. Then strain it to remove the pulp. Add the sugar and bring the mixture to a boil to thicken a bit and intensify the flavor.
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At this point, the kitchen is smelling softly sweet, so very lovely.
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Also, just look at that color. The ruby rhubarb syrup definitely lives up to its name. And it’s all natural. That shiny redness is pure rhubarb, no color added. It’s gorgeous. (And tasty, too…I burned my tongue – more than once! – because I was too impatient for it to cool down.)
How to use rhubarb syrup
The possibilities for how to use this rhubarb simple syrup are nearly endless..
I am always experimenting, but one of the very best ways is to drizzle it over vanilla ice cream and fresh berries.
The rhubarb syrup is also great over waffles, pancakes, and French toast.
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And cocktails and mocktails beg for a little bit of rhubarb’s seasonal awesomeness.
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A couple of my favorites are the Rhubarb Margarita and the Rhubarb Mojito. These two beverages have been so fun to serve when we entertain during the spring and summer. When our mint is flourishing, the mojito is a wonderful way to enjoy its bounty.
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For a non-alcoholic beverage, we like to pour some of the syrup over ice in a glass and then top it off with club soda. Or pour a bit into some lemonade. Super fun!
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If you like this ruby rhubarb syrup, you might like:
There are so many ways to use Ruby Rhubarb Syrup. Keep it on hand during the spring and summer for topping breakfasts and desserts, and for mixing into cocktails and mocktails!
Yield:5 cups or 40 (2 tablespoon) servings
Prep Time:20 minutes
Cook Time:18 minutes
Total Time:38 minutes
Calories per serving:98
Ingredients:
6 c. chopped fresh or frozen rhubarb
1-1/2 c. water
3 c. sugar
1/2 c. fresh squeezed lemon juice
Directions:
In a medium saucepan over medium-high heat, bring the rhubarb and water to a boil. Lower the heat to medium-low, cover, and cook the rhubarb until it is tender, about 10 minutes. Stir to break up and release all of its juices.
Set a fine mesh strainer lined with a double layer of cheesecloth over a large bowl. Pour the rhubarb mixture through the strainer to remove the pulp. To get the most rhubarb juice out, pull up the corners of the cheesecloth and gently press on it with a wooden spoon to squeeze out the remaining juice. Measure the strained juice and add enough water to equal 3 cups. Return the liquid to the saucepan over medium-high heat and stir in the sugar. Bring to a boil and cook until the sugar dissolves, about 8 minutes. Remove from the heat, stir in the lemon juice, and let cool. Strain again for the clearest ruby syrup, then pour into a container and refrigerate. Keeps well for up to 1 month.
(This post was originally published in 2012, and remains a personal and reader favorite. Some of the photos and text were updated in 2018.)
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I have loved Rhubarb since I was in seventh (7th) grade. My home economics teacher introduced me to it. We made Rhubarb Sauce and I was hooked. I finally got my own plant because I make my sister a strawberry rhubarb pie every year and I got tired of trying to find it. Thank you for the recipes.
Rhubarb Juice. Rough cut a seven or eight quart pan full of the biggest, most fat Rhubarb you have. Fill the pan with water. Cook this till the rhubarb is soft. COOL!!! or Burn! Pour the rhubarb threw a cloth covered colander. Hang and/or let sit till All the juice has been extracted. Pour back into to pot and add; 1 – 64oz can of unsweetened pineapple juice, 1 – 3oz raspberry ‘Jello,’ 3c. Sugar or to taste. The original recipe had 5c. of sugar. I thought it was way too sweet. This can then be heated till the sugar is dissolved. Can or freeze. My kids loved it growing up. But now we add ice and Vodka! Woo Wee, what a wonderful nightcap, anytime of the year! Thank you for the Margarita recipe, one farmgirl to another!!
This came out beautifully, with a nice slightly-tart sweet flavor. Since I only came up with two cups of juice after dripping and pressing, I poured the additional water through my rhubarb pulp to eke out the last of the flavor and color. The syrup is such a pretty color, too.
Wonderful! I’m so glad you liked it, too. Thank you for letting me know. :)
LisaH
I made a second batch–a double batch–and it came out even better! I extracted about 1/2 cup of the juice with a juicer, but that was about as much as my juicer wanted to do. The rest of it was exactly as you have in the recipe. I love this stuff and have used it in milkshakes, on ice cream, and in homemade soda. :) Thanks for sharing the recipe.
I also love rhubarb and think of my mother when I see, or taste it! I don’t have any growing in my garden and you have inspired me to do just that! This syrup looks like something I NEED to have on hand for the rest of my life! Your photos are fab! Can’t wait to make some. May I share this link on my FB page?:)
Also, thanks for the cookbook rec! We’re moving to the mid-West (Kansas!) tomorrow and I’m so excited for the new culture. I’m expecting it to be a little like the South I know and love, but slightly different? I can’t wait!
My grandma grew rhubarb out by the tractor sheds. My grandpa hated it and every year, he would ‘accidentally’ run the tractor over it. That darn plant loved it! It kept growing bigger & bigger! It always made me giggle how much she loved it & he cursed it.
This syrup looks absolutely delicious.
I told myself (early 20s self), that the moment I bought a house, I would do 2 things: plant rhubarb & plant asparagus (since they both take a while to establish before harvest). Well, it looks like we’re closing on a house on Thursday, so I better get to it, no?
:) We should be friends :) We’re both farm girls :)
Oh, my!! You are going to turn me into a full rhubarb convert yet! I’m drooling over that bowl of berries with ice cream and RRS. If I’d already made some, we could have had that tonight. I did see some good-looking rhubarb today in the grocery so I’ll make a trip back. Hope your week’s going well so far!
I just love the color of this syrup. I don’t think that I ever had had rhubarb but I keep running into recipes this spring that include it. I’m going to keep an eye out for it at the store or farmers market :)
Sharing a new cookbook by a friend of mine, Kim Ode, columnist for the Mpls Star Tribune: Rhubarb Renaissance. I’m not a rhubarb fan, but some of the recipes in her cookbook could make me change that!
Mmm that really sounds good. I had never done much with Rhubarb but back in 2010 I purchased the book “Eating Local” at SurLaTable and made the recipe Strawberry Rhubarb Sauce and put it over ice cream. I died and went to heaven it was so good. (http://in-homeculinaryclasses.blogspot.com/2010/05/strawberry-rhubarb-sauce.html)
I imagine this tastes sensational as well. I’m going to make it and what we don’t finish I’ll put in a jar for another day. Thanks for sharing this.
This sounds lovely! My grandmother had rhubarb plants all along the side of her garden, about 25 plants. Have you seen the bulb? It looks like a hairy football.
Unfortunately my rhubarb syrup wouldn’t be red…my rhubarb never turned red last year & doesn’t appear to be turning red this year either. My husband & my daughter have been eating it even while green.
I think there is a green variety and a red variety. Mine is green too – but still delicious!
Michele N
Yeah, the first year or two it was red & now it’s mainly green. I think I need to divide it though, the thing is huge!
Brenda
Hi Michele – I know that there are green varieties, too. But I also dug around a little online and found that some claim that if you once had red rhubarb & it’s now green, that the big leaves make the soil acidic. I saw suggested to lay wood ashes around the plant, and that the following year would yield red stalks again. I have no idea if this actually works, but thought I would pass it along.
This looks like an amazing recipe. We have an abundant rhubarb harvest and I love it – it’s one of those veggies I grew up eating, and like you, that has fond memories! We just had our first taste of the season this week in blueberry rhubarb muffins & over pork tenderloin. Yum. I’ve pinned this one, and will certainly be trying it out. Do you think it would be tasty over Greek Yogurt? Over pancakes?
Yum! I need to move my rhubarb to a new spot as well. When I have made this in the past (kind of by accident, was hoping for jam) my kids really liked it on waffles ;)
mmmm, sounds delish! I think I had better go and pick some rhubarb from my garden. I wonder if it would be nice drizzled over a lemon & sourcream cake?mmmm, might have to try that too xx
...where my passion for preserving all my favorite things runs as deep as my roots in the South Dakota soil. I'm fueled by family, friends, fabulous food, & alotta faith.
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I have loved Rhubarb since I was in seventh (7th) grade. My home economics teacher introduced me to it. We made Rhubarb Sauce and I was hooked. I finally got my own plant because I make my sister a strawberry rhubarb pie every year and I got tired of trying to find it. Thank you for the recipes.
I don’t have any regular sugar, do you think this would work with grade b maple syrup?
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Try This!
Rhubarb Juice.
Rough cut a seven or eight quart pan full of the biggest, most fat Rhubarb you have. Fill the pan with water. Cook this till the rhubarb is soft. COOL!!! or Burn! Pour the rhubarb threw a cloth covered colander. Hang and/or let sit till All the juice has been extracted. Pour back into to pot and add; 1 – 64oz can of unsweetened pineapple juice, 1 – 3oz raspberry ‘Jello,’ 3c. Sugar or to taste. The original recipe had 5c. of sugar. I thought it was way too sweet. This can then be heated till the sugar is dissolved. Can or freeze. My kids loved it growing up. But now we add ice and Vodka! Woo Wee, what a wonderful nightcap, anytime of the year! Thank you for the Margarita recipe, one farmgirl to another!!
Fun! Thank you so much!
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Thank you for the recipe. It is delicious! I used the leftover pulp in some muffins this morning. It was yummy!
I made this tonight, my boys are going to be excited in the morning. Thank you so much.
Hi Stacey – I hope you all liked it!!
Have you ever tried freezing this recipe? I would like to give it a try, but not certain we would have an entire batch used up within a month. Thanks!
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Looks yummy. Thanks for sharing the recipe, Brenda!
Your picture is just lovely. This syrup is wonderful in soda water, and I also enjoy using it in my home-brewed kombucha for its second ferment.
Wonderful! I need to make a batch yet this spring!
This came out beautifully, with a nice slightly-tart sweet flavor. Since I only came up with two cups of juice after dripping and pressing, I poured the additional water through my rhubarb pulp to eke out the last of the flavor and color. The syrup is such a pretty color, too.
Wonderful! I’m so glad you liked it, too. Thank you for letting me know. :)
I made a second batch–a double batch–and it came out even better! I extracted about 1/2 cup of the juice with a juicer, but that was about as much as my juicer wanted to do. The rest of it was exactly as you have in the recipe. I love this stuff and have used it in milkshakes, on ice cream, and in homemade soda. :) Thanks for sharing the recipe.
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I also love rhubarb and think of my mother when I see, or taste it! I don’t have any growing in my garden and you have inspired me to do just that! This syrup looks like something I NEED to have on hand for the rest of my life! Your photos are fab! Can’t wait to make some. May I share this link on my FB page?:)
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I can’t wait to try this! I am crazy about rhubarb.
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Mmmm I love Rhubard, this looks delicious!
Love the color! Can’t wait to try this!
Thank you, Maria. It’s stunning – hope you like it, too!
Also, thanks for the cookbook rec! We’re moving to the mid-West (Kansas!) tomorrow and I’m so excited for the new culture. I’m expecting it to be a little like the South I know and love, but slightly different? I can’t wait!
Best wishes on your move!!
My grandma grew rhubarb out by the tractor sheds. My grandpa hated it and every year, he would ‘accidentally’ run the tractor over it. That darn plant loved it! It kept growing bigger & bigger! It always made me giggle how much she loved it & he cursed it.
This syrup looks absolutely delicious.
I told myself (early 20s self), that the moment I bought a house, I would do 2 things: plant rhubarb & plant asparagus (since they both take a while to establish before harvest). Well, it looks like we’re closing on a house on Thursday, so I better get to it, no?
:)
We should be friends :) We’re both farm girls :)
Ha! Rhubarb IS hard to kill!!
Oh, my!! You are going to turn me into a full rhubarb convert yet! I’m drooling over that bowl of berries with ice cream and RRS. If I’d already made some, we could have had that tonight. I did see some good-looking rhubarb today in the grocery so I’ll make a trip back. Hope your week’s going well so far!
Our oldest daughter completely inhaled this syrup over ice cream and berries. This would be a good place to start with rhubarb! :)
This is the first time I have heard about Ruby Rhubarb Syrup and I just remember my Aunt Sue when I hear about it.. Thanks for the post anyway..
I just love the color of this syrup. I don’t think that I ever had had rhubarb but I keep running into recipes this spring that include it. I’m going to keep an eye out for it at the store or farmers market :)
If you like some tart with your sweet, rhubarb is wonderful!
Wow that is stunning!
I like to add a little rhubarb syrup to sparkling water! Make your own Rhubarb Pop! Yum.
I haven’t done that yet…thank you! :)
Rhubarb definetly makes me think of my mom, too. Looks delish!
This looks awesome! I too thought my mom was nuts with her rhubarb all the time. But I adore it now! I am pinning this right now to make it later.
I hope you like this, too!! Thanks for pinning.
Sharing a new cookbook by a friend of mine, Kim Ode, columnist for the Mpls Star Tribune: Rhubarb Renaissance. I’m not a rhubarb fan, but some of the recipes in her cookbook could make me change that!
http://www.foodsitemagazine.com/2012/03/29/rhubarb-renaissance/
Thank you so much, Sara!
Mmm that really sounds good. I had never done much with Rhubarb but back in 2010 I purchased the book “Eating Local” at SurLaTable and made the recipe Strawberry Rhubarb Sauce and put it over ice cream. I died and went to heaven it was so good. (http://in-homeculinaryclasses.blogspot.com/2010/05/strawberry-rhubarb-sauce.html)
I imagine this tastes sensational as well. I’m going to make it and what we don’t finish I’ll put in a jar for another day. Thanks for sharing this.
Thanks for sharing that strawberry rhubarb sauce – that sounds delicious, too!
Wow! Now this is one way I’m pretty sure I would enjoy rhubarb! Looking forward to posts on your future experiments with this.
This sounds lovely! My grandmother had rhubarb plants all along the side of her garden, about 25 plants. Have you seen the bulb? It looks like a hairy football.
LOVE this recipe….LOVE your sweet little green and white polka dotted bowl. Happy Friday!
Thank you, Avril! :)
Look at that gorgeous red! I need to plant some rhubarb in my garden this year!
This sounds lovely, and I can imagine it on so many things. Awesome idea!
That syrup is such a pretty color! It’s amazing how beautiful natural colors can be without the “aid” of red dye no. 45789435.
looks like heaven!
If I had any outside space at all, the very first thing I would grow would be rhubarb. This is such a wonderful colour!
Unfortunately my rhubarb syrup wouldn’t be red…my rhubarb never turned red last year & doesn’t appear to be turning red this year either. My husband & my daughter have been eating it even while green.
I think there is a green variety and a red variety. Mine is green too – but still delicious!
Yeah, the first year or two it was red & now it’s mainly green. I think I need to divide it though, the thing is huge!
Hi Michele – I know that there are green varieties, too. But I also dug around a little online and found that some claim that if you once had red rhubarb & it’s now green, that the big leaves make the soil acidic. I saw suggested to lay wood ashes around the plant, and that the following year would yield red stalks again. I have no idea if this actually works, but thought I would pass it along.
This is just brilliant. I now know what to do with my second rhubarb picking. (The first I sent away to a good home.)
You are making me wish we had room for a proper garden in the backyard! I would be in heaven to have rhubarb growing there.
Oooooh I can’t wait to slather this on anything and everything!
I could imagine a drizzle of this syrup over your Honey Cornbread Donuts…yum!!! :)
This is such a smart recipe. Can I admit to you that I’ve never had rhubarb? Ever? I think I need to change that this year!
I’m finding this recipe so versatile, and am loving it. I hope you get the chance to try some rhubarb this spring!
This looks like an amazing recipe. We have an abundant rhubarb harvest and I love it – it’s one of those veggies I grew up eating, and like you, that has fond memories! We just had our first taste of the season this week in blueberry rhubarb muffins & over pork tenderloin. Yum. I’ve pinned this one, and will certainly be trying it out. Do you think it would be tasty over Greek Yogurt? Over pancakes?
Over pork tenderloin…that sounds so interesting! Yum! It’s definitely good over Greek yogurt. And I am planning to try it out over waffles this week…
Yum! I need to move my rhubarb to a new spot as well. When I have made this in the past (kind of by accident, was hoping for jam) my kids really liked it on waffles ;)
I have been meaning to make waffles…it’s the first thing that came to mind when it was hot off the stove.
mmmm, sounds delish! I think I had better go and pick some rhubarb from my garden. I wonder if it would be nice drizzled over a lemon & sourcream cake?mmmm, might have to try that too xx
That sounds excellent, Helen! Anything lemon would be lovely.
All these rhubarb posts are making me NEED to try rhubarb already! ;)
I’m not quite done yet!! ;)