Rhubarb Syrup Recipe

rhubarb syrup

I’m about half an hour from leaving for the long weekend, but before I take off, I wanted to post this recipe for rhubarb syrup. I’ve actually been seeing this gorgeous, crimson hued concoction all across the internet lately, but figured one more reminder of just how lovely a summer treat it is couldn’t hurt. My initial inspiration came from seeing Carrie Floyd’s refreshing rhubarb soda over at Culinate and I essentially flowed her instructions, although I altered it slightly to accommodate the amount of rhubarb I happened to have (2 1/2 cups). I boiled it with 1 1/2 cups of sugar and a cup of water for about ten minutes. When the rhubarb was sufficiently broken down, I lined a mesh strainer with a couple layers of cheesecloth (I happened to have some around, you could do without, but your syrup might not be as clear) and poured the rhubarb mass in.

straining syrup

I let it still like that for about fifteen minutes, until I had about 2 cups of syrup (the picture above was taken while it was still dripping down, there was almost exactly 2 cups when I was done). I stored it in the cute little pint milk jug I bought (filled with cream) at New Seasons Market last winter when I was in Portland (hey, I paid my bottle deposit, so it was mine to keep should I want to). I’ve been enjoying it in sparkling water for the last couple of days.

What I haven’t done yet, that I’ve been wishing to do, is use this syrup as part of an gently boozy little spritzer. I’m thinking that it would be amazing with a bit of St. Germain or even just with some vodka. The flavor is definitely mild, so you want to pair it with something that won’t overshadow it too much. Needless to say, what remains of my last batch is coming with us this weekend (along with a bottle of Pimms’ for Scott and various and sundry other bar items).

Have a wonderful long weekend, everyone!

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36 Responses to Rhubarb Syrup Recipe

  1. 1
    Tara says:

    I made something similar to this, but I think mine had less sugar to rhubarb. When I strained it I actually squeezed out every bit of liquid-using a clean cloth napkin. It was slightly tart yet sweet at the same time and mixed very well over ice with some tequila. Yum! I enjoyed it so much I actually just diluted it a little with water and drank it like rhubarb-ade.

  2. 2
    Sally says:

    I made this last year and it was great. I like the idea of adding it to some vodka. I’ll have to try that!

  3. 3

    yes, that would be sweet tart and refreshing. Lovely idea and lovely color.

    Along the same vein, I make cranberry shrub for home-made soda and also to be used in cocktail, but I add vinegar to it. See here: http://www.laughingduckgardens.com/ldblog.php/2008/11/21/consider-the-cranberry-shrub/

    Rhubarb is in season and I am not a great fan of strawberry & Rhubarb pie – although I do like rhubarb ice-cream. Rhurbab syrup sounds very appealing to me.

    Sylvie

  4. 4
    Amy says:

    My early summer syrup was rhubarb as well – I include some lemon zest & vanilla in the pot. For cocktails, I paired it with vanilla vodka & seltzer – delicious! Will definitely be an annual syrup.

  5. 5
    Jennifer says:

    Could this recipe be preserved for gifts? How much sugar would it need to safely can this?
    Thanks!

  6. 6
    Beerwidow says:

    Great use for some late season rhubarb also. Made the syrup this weekend. My daughter loved the syrup with some club soda and a squeeze of lime. I added some vodka to mine for a light, refreshing drink – perfect for a hot day.
    By the way, don’t get rid of the cooked solids too quick! Serve warm with a little extra syrup on top of vanilla ice cream or pound cake or… Yumm!

  7. 7
    Dollie says:

    I have yet to try your syrup recipe, but it sounds like what i have been looking for. I recently had a rhubarb-vanilla cocktail that was out of this world at Marche’ Restaurant in Eugene, Oregon. I’m anxious to try it at home.
    This particular cocktail combined rhubarb-vanilla syrup with Trocadero Brut. DELICIOUS!!!!

  8. 8
    Mama B says:

    I want to try this over ice cream. Or maybe as an ice cream float. Or just the syrup over crushed ice.

  9. 9
    AJ says:

    Oh, absolutely fabulous! I love it and bet it tastes great. I just picked up rhubarb this weekend and made some strawberry rhubarb jam. Mmmmmm.

  10. 10
    Angela Watts says:

    Oh boy does that look good….now to find some rhubarb…

  11. 11
    Maggie says:

    Ooh! I bet it would be nice with a delicate gin, too.

  12. 12
    Jennifer says:

    I’m going to make this and add to lemon-infused vodka (aka lemoncello)!

  13. 13
    Ted Fristrom says:

    This past week we had the “Richter Farms Rhubarb-Swirl Ice Cream & Jam, Creme Fraiche Parfait, and Pickled Rhubarb. I don’t normally think of myself as a rhubarb kind of guy, and I wouldn’t have ordered it except that it came with the tasting menu. But I’m now a convert to all ways that one might use and abuse rhubarb.

  14. 14

    I actually made this same syrup last week and it is great as the simple syrup for a Pimm’s Cup! One part rhubarb syrup, one part lemon juice, 3 parts Pimm’s #1, muddle that with some orange, cucumber and a bit of mint and finish with ginger ale. Super tasty.

  15. 15
    Julie says:

    Just made this. It’s so pretty!! Thanks so much for the recipe–I plan on making some non-alcoholic spritzers with it for a cookout today. Love your website.

  16. 16
    Karla says:

    Can you can/perserve this – or is it just a refrigerate item?

  17. 17

    […] love the pink of the syrup, it is so light and wonderfully satisfying on the pancakes.  I used this recipe from Food in Jars.  I have fallen in love with this site.  So excited to use it over and over […]

  18. 18

    […] toiling in the kitchen, this rhubarb syrup from Food in Jars was just the ticket. A tablespoon or two in a glass of seltzer was refreshing and not too sweet. […]

  19. 19
    Sour & sweet says:

    […] all love rhubarb here. Last week we ate rhubarb-crumble for desert, drank rhubarb-syrup with iced tea and made rhubarb-chutney to accompany the meat in a few weeks. Use rhubarb now or put […]

  20. 20

    […] followed the instructions from Marissa adjusted to the amount of rhubarb I had. I also canned it in the end into two pint […]

  21. 21

    […] made two batches of this with all the rhubarb we have growing, and this for dessert tonight. And one of these, really if you […]

  22. 22

    […] Syrup Recipe Rhubarb Syrup Recipe Rhubarb Syrup Recipe | Food in Jars American soldiers in battle don't fight for what some president says on T.V., they don't fight […]

  23. 23
    Sarah says:

    It’s rhubarb season again and I came across this recipe — can rhubarb syrup be canned or otherwise preserved? Only in the refrigerator? Could it be frozen?

    Thanks!

    ps: Super excited about the book!

    • 23.1
      Marisa says:

      Sarah, you can water bath process the syrup. Ten minutes for pints or smaller. The recipe with instructions is actually in the book.

  24. 24

    […] rhubarb jam (I’ll have that small batch technique up later this week), a tiny batch of rhubarb syrup and this […]

  25. 25
    jenspeed says:

    So good! We made some last night and then made more to can tonight. The leftover stewed rhubarb was fantastic too, and I’m planning to can that as well. As for boozy drinks, my boyfriend came up with a lovely cocktail – bourbon, sweet vermouth, and a healthy amount of syrup.

  26. 26
    Meliad says:

    I made something like this today (canned in 1 cup mason jars, granted, since I’m lacking, say, empty glass pop bottles with screw-on metal lids).
    I’m planning on throwing some into a little white wine this evening. :-)

    Should be good. :-)

    One qustion: What’s the ratio of syrup to soda-water? I was guessing 1 tbsp : 1 cup, but I could be way off on that.
    Suggestions?

    Cheers,
    Meliad.

  27. 27

    […] If seltzer is your go-to beverage, your drink is ready after one push of the button! But if you’re like me and prefer a fruity flavor or cola taste, it’s easy to add some extra zing to your drink with Sodastream syrups. For more at-home fun, try your hand at making different flavor mixtures. A personal favorite of mine is rhubarb syrup. […]

  28. 28
    Claire says:

    I made this syrup a couple of months ago and preserved 2 x 1/2 pint jars. I just took a look at them today and the sugar has settled to the bottom, turned somewhat brown, and stayed somewhat solid/pulpy looking (i know there’s no pulp in there, but that’s what it looks like!). What do you think. Safe to consume? Dangerous?

  29. 29

    […] (such is life). Still, it was quite good with a splash of rhubarb syrup (from a recent batch of this guy) and a little sparkling […]

  30. 30
    Megan says:

    Like Claire, I’ve noticed some sugar settling at the bottom of my half-pints from May – is this normal? A good shake and it disappears, but wanted to check before I gift them to family next month!

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