Rhubarb Syrup


This rhubarb syrup can be used for as many cool refreshing summer drinks and cocktails that you can imagine. Makes about 2 cups.


  • 4 cups fresh rhubarb, sliced
  • 1½ cups or enough water to just cover the rhubarb
  • ½ cup honey


  1. Wash and slice rhubarb into ¼- to ½ -inch slices. Place rhubarb in a saucepan and add water to cover the fruit. Bring to a simmer over medium-high heat, reduce to low and cook 10 minutes. Turn off heat and let stand 30 minutes.
  2. Strain rhubarb, stirring the solids to remove as much of the liquid as possible. Discard the solids.
  3. Combine the strained rhubarb liquid with and the honey and stir until honey is well-blended.
  4. Pour syrup into a bottle or glass jar(s). Store in the refrigerator.

Here’s some ideas to enjoy your rhubarb syrup:

  • Make a refreshing rhubarb fizz by pouring 2 ounces of rhubarb syrup over ice in a tall glass, top with club soda, stir to blend and add a slice of lime to the rim.
  • Drizzle rhubarb syrup over vanilla yoghurt or ice cream.
  • Use in a Rhubarb Bellini cocktail; using one part syrup to 4 parts sparkling wine or prosecco.