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Rhubarb Syrup Bottle

Rhubarb Syrup – For Cocktails, Mocktails & Sweets

  • Author: foodworthfeed
  • Prep Time: 2 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 Minutes
  • Yield: About 237 milliliters (1 Cup)
  • Diet: Vegan


This sweet and tart Rhubarb Syrup is easy to make and perfect for use in cocktails, mocktails, sodas and sweets!


  • 454 grams (1 pound or about 68 thin stalks) fresh rhubarb, washed, medium diced
  • 473 milliliters (2 Cups) water
  • 200 grams (1 Cup) granulated sugar


  1. Gather, measure and prepare the ingredients as listed. 
  2. Add the diced rhubarb and water to a medium sauce pot. Set the pot over high heat and bring to a boil. Once boiling, reduce to simmer.
  3. Simmer the rhubarb and water until the liquid has reduced by half, about twenty minutes. (See Note: a) The rhubarb should be soft and have lost it’s red coloring. 
  4. Reserve the liquid in the saucepan by straining the rhubarb and liquid through a fine mesh strainer lined with a cheesecloth. With the back of a spoon, gently press on the rhubarb to expel as much liquid as possible. Discard the rhubarb.
  5. While still warm, add the sugar to the rhubarb liquid and stir to dissolve.
  6. Allow the Rhubarb Syrup to cool before using. Rhubarb Syrup can be made ahead of time and kept in the refrigerator for 7 – 10 days. 


a. For an even thicker syrup that is suitable for serving with pancakes or waffles, further reduce the liquid to about 79 milliliters (1/3 Cup) before proceeding. 

  • Category: Syrup, Cordials
  • Method: Stovetop
  • Cuisine: American

Keywords: Rhubarb Syrup, Rhubarb Cocktail Syrup