Last Updated on January 21, 2023 by Michelle

If you know me, you know I love good syrup. I kinda wrote the book on it, actually. (See inside Sweet Maple here. Or grab an autographed copy here.)

But I started wondering last week… can you make simple syrup from rhubarb?

Rhubarb is an amazing plant. The ruby red and green stems are loaded with antioxidants… mainly anthocyanins and proanthocyanidins, or so I’ve read. I had to look them up to find out more. It turns out these type of antioxidants protect us from all kinds of health issues, from diabetes to heart disease to cancer. And they’re anti-bacterial and anti-inflammatory. (source)

When I read all that, well, that sealed the deal, guys.

Just try and keep me from making a delicious syrup with these gorgeous, ruby-tinted stalks.

Table of Contents

How & Why to Make Rhubarb Simple Syrup

I’ve been obsessed with concocting yummy new iced drinks this summer, like maple switchel and maple lemonade, so I wanted a delicious, naturally sweet simple syrup that I could add to any new iced drink recipe that I come up with this summer. (Side note, these teas are almost always a part of my new recipes. If you want to try some, use code SOULYRESTED for 10% off your entire order.)

And while I love using lilac syrup and all these simple syrups, I was really wanting to create one that is not only nutritious but also sugar-free. This rhubarb simple syrup fits the bill.

Deliciously.

How to Use Rhubarb Simple Syrup

Use Rhubarb simple syrup to add antioxidants and natural sweetness to your day in so many ways…

Use rhubarb simple syrup in place of plain ole sugar in things like:

rhubarb lemonade
rhubarb-infused cocktails
rhubarb iced tea (see recipes below)
rhubarb hot tea (see a recipe for that below too)
rhubarb kombucha (just add some rhubarb simple syrup to your second ferment)
rhubarb sparkling water

Or enjoy rhubarb simple syrup one of these fun ways:

Pour it as a lite syrup over vanilla ice cream; an amazingly special summer night treat.
Brush a cake with rhubarb syrup before icing it; your cake will not only be extra delicious, but extra moist.
Go a step further and poke a few small holes in the top of any fresh-baked cake with a tooth pick, after the cake has cooled. Then lightly drizzle rhubarb simple syrup over the top of the cake, smoothing it out across the top as well. Let it sit for an hour or so before icing the cake, so the rhubarb syrup can fully incorporate into the cake. Mmmmmm.
Sweeten your next fruit salad with drizzles of rhubarb syrup. You’ll not only add a taste to relish on your fruit, but you’ll up the antioxidants and nutrition of your fruit. btw, this lid on a mason jar of rhubarb syrup helps a lot with drizzling the syrup over your fruit or cakes.

Rhubarb Simple Syrup

Ingredients

1 cup chopped rhubarb

1/2 cup frozen strawberries

1 TB dried mint

6 cups water

1/2 TB dried stevia leaves

Directions

Heat everything but the stevia in an uncovered sauce pan, on high, until it comes to a boil. Then reduce to medium heat, stirring often, until rhubarb is mushy, about 8-10 minutes total. Remove from heat, add stevia leaves, cover pan, and let stevia steep for a few minutes.

Strain your rhubarb simple syrup into a mason jar (this fancy syrup lid is completely optional, but it sure makes you feel pretty legit) and store in fridge for a week or two.

Recipe Notes

Feel free to make your rhubarb simple syrup with other sweeteners. I’m sure it would be delicious with honey or maple syrup. I just wanted to keep it close to zero calories while keeping it all-natural and good-for-me.
If you’d like your rhubarb simple syrup to have more punch, double your amount of rhubarb that you use in 6 cups of water.
I love simple syrups because they are liquid sweeteners, so you can add them directly to a cold drink. Magically easy.
Use your rhubarb simple syrup to sweeten light-colored drinks like white teas and lemonade for beautifully colored refreshments.

Favorite Drinks Made with Rhubarb Simple Syrup

Add Rhubarb Syrup to any fruit smoothie… or try one (or all!) of these delicious teas that I’m in love with:

Raspberry Rhubarb Champagne Tea

This tea is very light and refreshing. It wouldn’t be strong enough for me for a cup of warm tea, but it’s fantastic on a hot summer day.

4 TB Raspberry Champagne Tea

1 cup hot water

1 cup rhubarb simple syrup

Steep loose leaf tea in hot water for 5-10 minutes, then add chilled rhubarb simple syrup. Serve chilled.

Rhubarb Berry Tea

3 cups hot water

3 TB black tea (I love this one).

3 cups rhubarb simple syrup

Steep tea in hot water for 4-5 minutes. Remove tea strainer and add in 3 cups of rhubarb simple syrup. Serve this tea iced cold.

Orange Rhubarb Oolong

This tea is delicious, served warm or cold.

1 TB Orange Blossom Special tea

8-10 oz hot water

3-4 oz rhubarb simple syrup

Because Oolong needs to steep at a lower temperature than my hot water dispenser is usually set to, this is my favorite way to reduce the water temperature deliciously. Fill mug with 8-10 oz of hot water (my dispenser is set to 195 degrees). Then add 3-4 oz of rhubarb simple syrup. Steep loose leaf tea in the now-cooler syrup/water combo in your mug for 3 1/2 minutes. Remove tea and enjoy.