Easy Homemade Rhubarb Syrup (for Cocktails)

When summer arrives, there’s nothing quite as refreshing as tangy rhubarb syrup. This simple recipe delivers bold rhubarb flavor with subtle cardamom notes, making it perfect for cocktails, mocktails, or drizzling over vanilla ice cream. The bright pink color adds a fun and elegant touch to any beverage or dessert.

Every summer, my grandmother’s garden would almost burst with an abundance of fast-growing rhubarb.  She was always busy in the kitchen, turning the surplus into strawberry rhubarb pies, rhubarb muffins, and syrups. Thanks to its striking color and incredible flavor, her vibrant pink syrup was a favorite. Fresh rhubarb is uniquely tangy, making it perfect for cocktails and desserts. I’ve updated her recipe to include a hint of cardamom.  The tart and sweet taste of rhubarb is particularly nostalgic for me.  This syrup is primarily meant for cocktails and mocktails; add a few ounces of gin or sparkling water for a refreshing summer cocktail.

There’s something special about making your own syrups at home. The process is straightforward, yet the results are always impressive considering how easy they are to make. With just a few ingredients and a bit of time, you can create a syrup that elevates any dish or drink. This rhubarb syrup recipe with its vibrant color and exquisite taste, is sure to become a summertime favorite.

Ingredients (and substitutes)

• Rhubarb: Rhubarb, with its tartness and bright pink color, adds a unique flavor that is both sweet and sour. Rhubarb season is usually in the late spring through summer, during this time it is available in many grocery stores and farmer’s markets. It is okay to use either fresh or frozen rhubarb stalks for this recipe. 
• Cardamom Pods: Some recipes call for adding vanilla bean, but we find that cardamom is a more unique and complex flavor that better compliments cocktails and baking. Cardamon pods are aromatic seeds, that impart a warm and citrusy flavor to the rhubarb simple syrup. 
• White Sugar: Balances the tartness of the rhubarb, by adding a little bit of sweetness. I prefer to add slightly less sugar to the simple syrup to ensure the rhubarb flavor isn’t overpowered by sweetness. You could definitely substitute organic cane sugar or golden sugar, these will both have deeper flavors and may take longer to dissolve. 

How to make homemade rhubarb syrup

Here’s how to make homemade rhubarb simple syrup in a few easy steps.

Cook Rhubarb: Roughly chop rhubarb into one-inch pieces and add chopped rhubarb, cardamom pods, and 2 cups of water to a heavy-bottomed medium pot. Cook over high heat until the mixture comes to a rolling boil. Immediately cover and reduce to a low simmer for 20 minutes.

Strain Mixture: Allow the mixture to cool for 5 minutes, then pour through a fine mesh strainer into a large heat-resistant bowl. Press down on the cooked rhubarb with a wooden spoon to extract all the juice, enhancing the syrup’s flavor.

Dissolve Sugar: Return the liquid to the heavy-bottomed pot and heat over medium heat. Add the sugar and stir until fully dissolved. Let the liquid cool again for 5 minutes before transferring the finished syrup into a sterilized glass jar or other storage container and place it in the fridge.

What can I use rhubarb syrup for?

• Cocktails: Add it to gin or vodka for a refreshing summer cocktail like our Refreshing Rhubarb Gin Cocktail or a Rhubarb Margarita. 
• Mocktails: Mix with soda water and a squeeze of lime for a delightful non-alcoholic beverage.
• Ice Cream: Drizzle directly over vanilla ice cream. 
• Breakfast: The sweet and tart flavor of this syrup is fantastic drizzled over pancakes, waffles, or French toast.
• Rhubarb Lemonade: Combine with fresh lemonade for tart pink lemonade, you can also add strawberries to make a strawberry rhubarb lemonade. 

Questions about making rhubarb simple syrup at home:

How long can I store Rhubarb Syrup?

Rhubarb syrup can be stored in a sealed airtight container in the refrigerator for up to two weeks. 

Can I freeze rhubarb syrup?

Yes! Pour the finished syrup into a glass mason jar, leaving about 2 inches of space for expansion, and freeze for up to 6-8 months. Ensure the syrup has fully cooled to room temperature before placing it in the fridge.   To use, simply thaw the bottle on the counter and stir before using. 

What is rhubarb?

Rhubarb is a perennial vegetable known for its long, tart, and vividly colored stalks, often used in desserts and preserves. It is most tender and flavorful in spring and early summer but can be used throughout the season. At the grocery store, choose firm, crisp stalks that are 8 to 15 inches long. Ideally, look for red and pink stems.  These will not necessarily be sweeter but will give you a prettier pink color in the rhubarb simple syrup. When preparing rhubarb, trim the ends ensuring to remove any of the rhubarb leaves which are toxic to ingest. 

Homemade Rhubarb Syrup

This rhubarb syrup is simple and rewarding to make. Using just four ingredients—fresh rhubarb, cardamom pods, water, and sugar—it creates a versatile, vibrant pink syrup perfect for cocktails, mocktails, or desserts.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Cooling Time 5 minutes mins

Total Time 30 minutes mins

Course Pantry Staple

Servings 20

Calories 45 kcal

Equipment

• Heavy Bottomed Pot
• fine mesh strainer

Ingredients

  

• 1 lbs rhubarb roughly chopped
• 5 cardamon pods
• 2 cups water
• 3/4 cup sugar

Instructions

 

• Boil: Add chopped rhubarb, cardamon pods and 2 cups of water to a heavy bottomed pot, cook over high heat until the mixture comes to a rolling boil. Immediately cover and reduce to a low simmer for 20 minutes.
• Strain: Allow to cool for 5 minutes before straining the mixture through a fine mesh sieve into a large heat resistant bowl. Press down on the rhubarb with a wooden spoon to get all juice out of the fruit, adding flavor to the syrup.
• Add Sugar: return the liquid to the heavy bottomed pot and heat over medium low heat. Add the sugar, stir until fully dissolved. Allow to cool again for 5 minutes before placing the syrup mixture into a sterilized glass jar for storage.