Homemade Rhubarb Syrup

Homemade Rhubarb Syrup


  • 6 cups chopped rhubarb
  • 4 cups water
  • 2 cups sugar


  1. Wash and chop rhubarb. 
  2. Place rhubarb into large sauce pan along with 4 cups of water. (Make sure the rhubarb is covered with water. It may take a bit more than 4 cups of water)
  3. Bring the mixture to a boil. Once boiling, reduce the heat to medium, allowing the mixture to simmer for 20-25 minutes.  
  4. While mixture is simmering, you will want to make sure you have a second sauce pan ready for the next step. 
  5. After about 25 minutes, remove the sauce pan from the heat. Place a mesh strainer over your second sauce pan. Pour the mixture into the strainer, allowing the liquid to pass into the second sauce pan and the rhubarb remains in the strainer. Discard the rhubarb. 
  6. Add 2 cups of sugar to the liquid and bring to a boil, stirring frequently. Allow the syrup to simmer for 5 minutes, removing any foam with a spoon that rises to the top of the liquid.
  7. After 5 minutes of simmer, you can remove the liquid from the stove and allow cool. This mixture is perfect for cocktails and mocktails. If you want a thicker syrup for pancakes or waffles, simmer for an additional 5-10 minutes, stirring frequently. 
  8. Once cooled, pour into a glass container, seal, and place in the refrigerator. The syrup will last for 6-8 weeks.

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