Name: Canning Rhubarb Simple Syrup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups rhubarb, chopped; 6 cups sugar; 6 cups water

Jump to Recipe

If you’re ready to capture the bright, tangy punch of rhubarb in a bottle, look no further than this Canning Rhubarb Simple Syrup. This recipe is a celebration of rhubarb’s vibrant pink hue and tart flavor, sweetened just enough to make it shine. Whether you’re drizzling it on pancakes or mixing up homemade sodas, this syrup transforms everyday dishes into something truly special. And best of all, you can preserve its blushing beauty to enjoy long after rhubarb season ends.

Canning Rhubarb Simple Syrup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Canning Rhubarb Simple Syrup is just how beautifully minimal the ingredients list is—each one working its magic to ensure vibrant color, crave-worthy tartness, and syrupy consistency. You’ll likely already have everything on hand, and each ingredient serves a vital role in flavor, texture, and safe canning.

Rhubarb (4 cups, chopped): These jewel-toned stalks bring the tart flavor and signature color to your syrup. Fresh or frozen rhubarb both work beautifully here.
Sugar (6 cups): Not only does sugar balance out rhubarb’s tang, but it also preserves the syrup and allows for safe canning, helping lock in that gorgeous color and taste.
Water (6 cups): The base that extracts rhubarb’s essence and marries everything into a lovely pourable syrup.
Optional: Pure Vanilla Extract (1 tbsp): For a subtle twist, vanilla can soften the tartness and add an aromatic finish that’s fantastic in coffee or desserts.

How to Make Canning Rhubarb Simple Syrup

Step 1: Prep Your Rhubarb

Begin by giving your rhubarb stalks a thorough rinse under cool water—it’s amazing how much garden grit these can hold! Chop them into 1-inch pieces. No need for perfection here, as you’ll strain these later; it’s all about exposing enough surface area so the flavor infuses beautifully into your syrup.

Step 2: Combine Ingredients

Place the chopped rhubarb, sugar, and water into a large stockpot. If you’re tempted, feel free to swirl in a tablespoon of pure vanilla extract at this stage. The mixture may look a bit unremarkable at first, but just wait until those colors and fragrances start to bloom as it heats up!

Step 3: Simmer Gently

Set your pot over medium-low heat and allow it to gently simmer for 30 minutes. Stir occasionally, breathing in that incredible perfume as the rhubarb softens and the water transforms into a vibrant syrup. The longer you simmer, the deeper the hue and flavor—just keep it gentle so you don’t lose too much liquid.

Step 4: Strain the Syrup

Once your kitchen smells like rhubarb heaven, set a fine-mesh sieve over a heat-proof bowl or large measuring cup. Carefully pour the mixture through, pressing down gently on the solids to extract every drop of syrup. Discard the strained rhubarb (or use it as a topping for oatmeal or yogurt—you won’t regret it).

Step 5: Can the Syrup

Ladle the hot Canning Rhubarb Simple Syrup into sterilized canning jars, leaving about a quarter inch of headspace. Wipe the rims, seal with lids and rings, then process in a boiling water bath for 10 minutes. This is what seals in the shelf-stable goodness, allowing you to enjoy the taste of summer any time of year!

How to Serve Canning Rhubarb Simple Syrup

Garnishes

To make your syrup even more eye-catching, try swirling it over ice with a few ribbons of fresh rhubarb or add a sprig of mint for a pop of green. A twist of lemon peel also brings out that irresistible tartness and looks fabulous in cocktails or sparkling water.

Side Dishes

This syrup isn’t just for drinks! Drizzle over vanilla ice cream, pancakes, waffles, or yogurt for an instantly elevated treat. It also makes a lovely glaze for pound cake or can be brushed onto scones for a glossy finish with a tangy kick.

Creative Ways to Present

Pour your Canning Rhubarb Simple Syrup into pretty bottles and tie on a handwritten label—these make charming gifts for friends and family, especially paired with a stack of homemade pancakes or a tin of scones. For a brunch party, set up a DIY sparkling water bar with fresh fruit, mint, and small pitchers of syrup for a personalized twist on sodas and spritzers.

Make Ahead and Storage

Storing Leftovers

Once opened, any jar of Canning Rhubarb Simple Syrup should be refrigerated. It will keep for about a month in the fridge, though it rarely lasts that long—it’s just that delicious! Make sure to use a clean spoon every time to prevent contamination.

Freezing

If you don’t plan to can the syrup, simply let it cool and pour into freezer-safe containers, leaving some room at the top for expansion. It freezes beautifully and keeps its flavor and brightness for up to six months. Thaw overnight in the fridge before using.

Reheating

To return chilled or thawed syrup to a pourable consistency, gently warm it in a saucepan over low heat or use 10-second bursts in the microwave. Just be careful not to overheat, as you don’t want to cook off that lovely rhubarb aroma.

FAQs

Can I reduce the sugar for a less sweet syrup?

If you’re canning, stick with the full amount of sugar to ensure safe preservation. For syrup you’ll use fresh or freeze, you can absolutely reduce sugar or try honey for a different flavor profile—just keep in mind the shelf life will be shorter.

Is it safe to use honey instead of sugar?

Yes, honey is a great substitute and is safe for canning in this recipe! It lends a floral undertone to your Canning Rhubarb Simple Syrup and preserves the syrup similarly to sugar.

What’s the best way to strain the rhubarb?

Use a fine-mesh strainer or even a double layer of cheesecloth for the clearest syrup. Press lightly on the solids to squeeze out every bit of syrup, but don’t force it too much or the syrup may become cloudy.

Can I add other flavors or spices?

Absolutely! Vanilla extract is a favorite, but you can also experiment with a strip of orange peel, a few slices of fresh ginger, or even a cinnamon stick for a subtly spiced variation. Add these during the simmering stage and strain them out before canning.

How long does canned rhubarb syrup last?

Sealed and stored in a cool, dark place, properly processed jars should keep for up to a year. Once opened, enjoy your Canning Rhubarb Simple Syrup within four weeks for the best flavor and quality.

Final Thoughts

There’s something incredibly satisfying about popping open a jar of homemade Canning Rhubarb Simple Syrup, especially in the heart of winter when rhubarb is nothing but a distant memory. It’s bright, tart, and endlessly versatile—so gather your jars and give this recipe a try. You’ll be amazed at how many delicious ways you’ll find to use it!

Canning Rhubarb Simple Syrup Recipe

★★★★★

5.1 from 20 reviews

Author: Lila
Total Time: 45 minutes
Yield: Approximately 8 cups 1x
Diet: Vegetarian

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Description

Enjoy the sweet-tart flavors of rhubarb year-round with this simple syrup recipe that’s perfect for canning. Great for cocktails, lemonades, and desserts!

Ingredients

Scale

Rhubarb Simple Syrup:

4 cups rhubarb, chopped
6 cups sugar
6 cups water

Instructions

Prepare Rhubarb: Wash and chop the rhubarb into approximately 1-inch pieces.
Cook Syrup: In a large stockpot, combine water, sugar, and rhubarb. Simmer for 30 minutes.
Optional Flavor: For a twist, add 1 tbsp. of pure vanilla extract during simmering for a rhubarb vanilla syrup.