This homemade rhubarb syrup requires 3 simple ingredients and is delicious when added on top of yogurt, in beverages or drizzled over ice cream. Simmer down longer if you desire a thicker syrup.
It is nearly impossible for me to bring rhubarb into the house without thinking of my mom. As a young kid, I thought my mom was clearly crazy because she loved that “weed” that grew along the west side of our acreage.
My mom would send us out there to pick stalks for her so she could make rhubarb bread. As kids, we never understood her excitement. After all, rhubarb looked like an overgrown weed.
Thirty years later, I have come to understand the craze behind rhubarb. I love it and can’t get enough of it.
Here in Arizona, rhubarb isn’t quite as abundant. Although rhubarb can grow in Arizona in the right conditions, it doesn’t prosper as easily as it does up in the north. It must be planted in the right spot, with friendly soil and an abundance of water – and even then it’s not guaranteed to do all that well.
I have fond memories of my British mother making rhubarb pie, rhubarb bread and rhubarb syrup quite often and I’d love to be able to do the same.
Until then, I’ll visit the supermarket to find rhubarb to make my favorite recipes – mostly, rhubarb syrup. Yum – it’s truly my favorite way to use up rhubarb.
Homemade Rhubarb Syrup
This pinkish-red Rhubarb Syrup cooks down on the stove quite easily with just three simple ingredients. Not only does it smell incredible, the natural color is absolutely to-die-for. Once it cools, the syrup is perfect to drizzle on top of fresh, homemade yogurt, or ice cream.
You can also use it to flavor water or your favorite cocktail for a summer twist. For a thicker syrup, you will want to simmer it down a little further.
If anything, it’s just a simple and gorgeous way to celebrate everything that summer has to offer.
Homemade Rhubarb Syrup
- 2 lbs rhubarb
- 4.5 C water
- 1.5 C granulated sugar
- Rinse your rhubarb and cut the ends. Chop the rhubarb into small pieces and place in a large saucepan.
- Cover the rhubarb in the saucepan with water and bring to a boil. Immediately reduce the heat and simmer for 20-25 minutes. As it simmers, remove the foam that may rise to the top.
- After 20 minutes, the rhubarb should be very mushy, but the rhubarb water should be a pinkish red.
- Turn off the heat and pour the rhubarb over a strainer into a second (clean) pot.
- Return the rhubarb liquid back to the original pan/pot and add the sugar. Stir to combine, and bring the mixture to a boil. Reduce the heat and allow to simmer for 8-10 minutes until the sugar dissolves.
- Remove from the heat and allow to cool; once cool, pour into a jar or bottle and refrigerate.
- The syrup will last for 4-5 weeks, once refrigerated.
- For a thicker syrup: simmer the rhubarb and sugar for a longer period of time until the syrup reduces to a thicker consistency.
- This recipe makes just under 3 C. of finished syrup.
If you like this recipe, you might want to try this simple syrup: