Rhubarb Syrup

by Michelle

Rhubarb Syrup is showing up all over the socials like it’s a new thing. My mom has been making rhubarb syrup for years. She has a huge rhubarb patch in her perennial garden that produces more fruit than she and Dad can consume so she was always looking for any kind of rhubarb recipe.

At family dinners, Mom will often offer rhubarb syrup with tonic as a substitute for wine.

As pretty as the rhubarb drink is, it’s no wine substitution. Having said that, the syrup is the bomb for cocktails. Mixed with either lemon or lime juice and vodka or gin, it makes a gorgeous drink.

Over the summer,  we entertain a lot. Our friends and family enjoy tasting treats made from things that I grow. My Rhubarb Syrup is a perfect way to kick off the evening served with tonic water, as part of a cocktail or a bit dropper into the bottom of a glass of Prosecco.

Rhubarb Syrup is a snap to make and freezes perfectly so you can keep it throughout the year.

Grab some from your local farmer’s market and give it a whirl!

My rhubarb patch at the farm is mainly harvested for my restaurant but I always keep a bit for use at home for muffins, pies, cake and cocktails. Rhubarb is a big favourite of mine so there’s lots of recipes from the archives. Have a look.

Thanks for reading!

Rhubarb Syrup

Rating: 5.0/5
( 1 voted )
Serves: 3 cups Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 4 cups strawberry rhubarb, cut into 1" pieces
  • 1 cup white sugar
  • 1 cup water


  1. Place everything in a medium-sized sauce pot and bring to a boil over medium low heat.
  2. Boil gently until rhubarb is soft. Rhubarb can be finicky so just keep checking! It will look like it's disintegrating. 
  3. Set a fine sieve over a medium size bowl and pour the rhubarb mixture into sieve.
  4. Allow rhubarb mixture to drain until liquid stops running which means the sieve needs to be above the liquid. It will take about 1/2 hour
  5. Pour the syrup through a funnel into a jar or bottle.
  6. Allow the syrup to cool before covering the bottle.
  7. Syrup will keep in the refrigerator up to 2 weeks.


THE LOVE: Don't walk away from your rhubarb mixture once it starts to boil. It can easily scorch.