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Rhubarb Syrup

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Last Updated on January 26, 2024 by Leah Hall

This rhubarb syrup is super easy to make, and is perfect for cocktails, drinks and baking!


Rhubarb is super easy to grow, (we have had a plant for over a decade, and it grows on it’s own!). It’s one of the first things you can harvest from your garden in the spring.


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There are different types of Rhubarb, but the most common are the red and the green. For this recipe, we recommend using the red, since it is sweeter and makes a prettier rhubarb syrup.


Rhubarb was popular in Victorian England after a new variety was introduced at Queen Victoria’s coronation. The variety, Victoria rhubarb, was easier to grow than others. It was used in all sorts of pies, jams and custards.

Pink Rhubarb Syrup in glass bottle with swingtop on wood table

Can You Use Rhubarb Leaves?

Please don’t!


Rhubarb leaves contain oxalic acid, which is fatal to people when eaten in large amounts. During WWI, rhubarb leaves were recommended as a food supply in England and oxalic acid poisoning killed people. So just don’t eat the leaves!


Eat the stalks only. Plus, the stalks keep better and longer in your fridge with the leaves removed. So, win!

Pink syrup in a glass bottle

Is Rhubarb a Vegetable or Fruit?

Though considered a vegetable, rhubarb is most often treated like a fruit. It is usually combined with sweet flavors to counteract its tartness, but it can also be cooked in savory dishes.


Rhubarb is coming into season now here in Nebraska and I see our plant getting bigger everyday in the backyard! I think it’s even in grocery stores right now.


We wanted to make this rhubarb syrup, as it’s easy and tasty in a lot of spring cocktails! It can also lend a great flavor to sparkling water or mocktails.


While shopping for rhubarb, look for stalks that are crisp, bright pink, and thin. If it is thinner and darker pink, the sweeter it seems to be. Avoid stalks that seem old or slimy, or really fat. Lighter pink stalks are usually more tart, which can be fine in this syrup, since it is sugar.


Making a simple syrup is very easy, it is just water and sugar. To make this rhubarb syrup, you just add rhubarb.


When we made this syrup of course we had a cocktail in mind. Plus, we have a few others on the site, too! A Rhubarb Gimlet and Rhubarb Sour!

Rhubarb syrup in swingtop glass bottle

How Do You Make Rhubarb Simple Syrup?

To make this rhubarb syrup, combine water, sugar and chopped rhubarb and let the mixture simmer until the rhubarb is falling apart. Then strain out the rhubarb.


The syrup is tart and sweet and such a pretty color too. If you want darker syrup, let the rhubarb sit in the syrup for longer to make the color darker.


The rhubarb does need to be cooked, because of it’s fibrous texture. Cook up this syrup to use this pink sweetener in your next cocktail.


What Ingredients are Needed for the Rhubarb Syrup?

  • Rhubarb
  • Sugar
  • Water

We love rhubarb in cocktails, like our Rhubarb Collins, or just in our Rhubarb Infused Vodka! Try a floral syrup with our lilac simple syrup!




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Like this recipe? Try these below, too!

Rhubarb Sour cocktail in a coupeRhubarb Sour




Other Fruit or Vegetable Simple Syrups

Pink syrup in a glass bottle
Yield: 1

Rhubarb Syrup

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This rhubarb syrup is super easy to make! Syrup is great for cocktails and drinks!


  • 1 cup rhubarb, chopped
  • 1 cup sugar
  • 1 cup water


  1. Combine all ingredients in a saucepan.
  2. Bring syrup to a simmer. Let sti and steep for at least 15 minutes.
  3. Cool and store in refridgerator.

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Nutrition Information:



Serving Size:

1 oz

Amount Per Serving: Calories: 97Sodium: 2mgCarbohydrates: 25.7gSugar: 25.5gProtein: .1g

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