Rhubarb Syrup


Farm-fresh Rhubarb Spritzer: mix 1 part syrup to 3 parts sparkling water. Serve over ice, garnish with lime wedges.

...or drizzle over plain or vanilla yogurt or vanilla ice cream.


  • 4 cups rhubarb roughly chopped
  • 1 cup sugar
  • 1 cup water


  1. Combine the rhubarb, sugar, and water in a heavy pan and bring to a boil. Lower the heat to a simmer and cook until the rhubarb softens, about 20-30 minutes.
  2. Using a fine-mesh strainer, strain the rhubarb into a bowl or jar.
  3. Keep refrigerated, lasts about 1 month.
  4. The leftover rhubarb solids also make a nice rough jam, put them in a clean container and keep them in the refrigerator for up to a week. It's great on toast or ice cream!

Recipe Notes

Make 8oz.   Recipe courtesy of Sander Family Farm.


Other ways to enjoy Rhubarb syrup:
  • Rhubarb bellinis: about one part syrup to 4 parts sparkling wine, Champagne, or prosecco.
  • Rhubarb Mojito: add 2 ounces to your favorite mojito recipe.
  • Drizzle over plain or vanilla yogurt or vanilla ice cream.