Rhubarb Simple Syrup
Rhubarb is synonymous with spring, and I’m not here to hate on it. I just think once you’ve made a pie, a crisp, a crumble, a buckle, and a cake, you may want a non-baked way to use up your stalks. This simple syrup is fantastically easy and adds a subtle rhubarb flavor, pretty pink color, and just a hint of sweetness to all your favorite beverages. Try it in margaritas! Old fashioneds! Gin cocktails of all kinds! You can’t go wrong.
Electric-pink sweetness
Think of this as more of a ratio than a recipe, because you may have more or less rhubarb. You can follow the recipe below, which uses 6 ounces—roughly two stalks—or you can easily add/subtract. Let’s say you only have 4 ounces of rhubarb: just cut the sugar and water down by ¼. Let’s say you have 8 ounces of rhubarb: just up both of them by a ¼ cup. Every 2 ounces up or down can be adjusted by adding or subtracting a ¼ cup. It’s not a perfect equation, but it works.
Time: 30 minutes
Active time: 5 minutes
1. Combine all of your ingredients in a small pot, stir well, and bring to a boil
2. Simmer for 20–30 minutes
Stir well again and reduce the heat to medium-low. Simmer for 20-30 minutes, until the rhubarb has lost its color and the liquid is VERY pink. The mixture will also thicken slightly.
3. Cool and strain
Let the mixture cool completely and pour through a strainer into a bowl or tupperware. Store in the fridge for up to 2 weeks.
Um, excuse me?
Shouldn’t the ratio be 1:1 with sugar and water?
We’ve reduced the sugar here because rhubarb has its own sweetness. If you typically like a sweeter style of simple syrup—like a 2:1 ratio—feel free to add more.
I don’t love rhubarb. Can I use something else?
Yes, of course! Feel free to explore. Other fruits would be great, but you could also use herbs and spices.
What kind of vessel should I store this in?
A Mason jar or Tupperware will do just fine.
Okay, I’m ready to make cocktails.
Right this way.
