Description

This homemade rhubarb simple syrup recipe is a delightful blend of tart and sweet flavors, perfect for enhancing beverages like cocktails, lemonade, iced tea, and even desserts like ice cream or yogurt. Easy to prepare and ideal for beginners interested in canning or freezing homemade syrups, this recipe produces a versatile syrup that can be stored long-term through canning or refrigerated/freezed for convenient use.

Ingredients

Scale

Ingredients

4 cups rhubarb, chopped into approximately 1 inch pieces
6 cups sugar (can substitute with honey or Stevia if not canning)
6 cups water
Optional: 1 tbsp pure vanilla extract (for rhubarb vanilla syrup variation)

Instructions

Prepare Rhubarb: Wash and chop the rhubarb into roughly 1-inch pieces to ensure even cooking and flavor extraction.
Simmer Mixture: In a large stockpot, combine the chopped rhubarb, sugar, and water. Slowly bring the mixture to a simmer and let it cook for 30 minutes, allowing the sugar to dissolve and rhubarb flavors to infuse into the syrup. Optionally, add 1 tablespoon of pure vanilla extract during simmering to create a rhubarb vanilla syrup variant.
Sterilize Jars: While the syrup simmers, sterilize your canning jars, lids, and rings by running them in a dishwasher on a rinse cycle or by boiling to prevent contamination during storage.
Strain Syrup: After simmering, pour the syrup through a fine mesh strainer to remove solid rhubarb pieces. Reserve rhubarb pulp for other recipes if desired.
Fill Jars: Pour the hot syrup into sterilized pint or half-pint jars, leaving a 1/2 inch headspace to allow for expansion during the canning process.
Seal Jars: Wipe rims of jars with a damp cloth to ensure a clean seal. Place sterilized lids and rings on jars and tighten finger-tight.
Process Jars: Submerge jars in a boiling water canner with 1-2 inches of water above the jar tops. Boil and process the jars for 10 minutes to properly seal and preserve the syrup.
Cool and Store: Remove jars carefully and place them on a towel on the counter to cool. Check seals after cooling. Properly sealed jars can be stored in a pantry for 1-2 years, while unsealed jars should be refrigerated and consumed within weeks.
Freezing Alternative: If not canning, pour syrup into freezer-safe containers or jars, leaving at least 1 inch of headspace for expansion, then freeze for later use.

Notes

Maintain at least a 1:1 sugar to water ratio for safe canning.
Sugar can be substituted with honey or Stevia if not planning to can.
Add 1 tbsp vanilla extract during simmering to make a rhubarb vanilla flavored syrup.
Use a fine mesh strainer to remove rhubarb solids for a smooth syrup.
Leave proper headspace (1/2 inch for canning, 1 inch for freezing) to prevent jar breakage.
Store sealed jars in a cool, dark pantry for up to 2 years.
Jars that do not seal should be refrigerated and used within 2 weeks.
Use syrup to flavor cocktails, lemonade, iced tea, sparkling soda, ice cream, or yogurt.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Beverage Syrup
Method: Stovetop
Cuisine: American

Keywords: Rhubarb syrup, homemade simple syrup, rhubarb syrup for canning, rhubarb cocktail syrup, summer drink syrup, rhubarb vanilla syrup, canning recipe, freezer syrup recipe