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Rhubarb syrup captures the bright, tart flavor of rhubarb in concentrated form, perfect for splashing into sparkling water for garden fresh refreshment all summer long.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
Homemade rhubarb syrup is a great way to use up stringy late season rhubarb that still has plenty of flavor but not the best texture. Since you’re straining out all the solids anyway, texture doesn’t matter and you get pure rhubarb flavor in every jar. It’s also perfect for putting up large batches or bumper crops when you have more rhubarb than you know what to do with.
This recipe is adapted from the Ball Complete Guide to Home Canning, which includes instructions for making rhubarb juice concentrate with varying amounts of sugar. By using a 1:1 ratio of juice to sugar, you get a true simple syrup with good body that dissolves instantly in cold drinks.
The recipe below makes a small batch of about 3 pints (or 6 half pints), which is perfect for most home gardens. If you’re dealing with a bumper crop or want to put up a larger quantity, you can easily double or triple the batch since the processing time stays the same regardless of how many jars you’re canning.
Notes from My Kitchen
I started making rhubarb syrup as a way to use up the late season stalks that were too stringy for anything else. Our rhubarb patch produces more than we can ever use fresh, and by midsummer the stalks are tough enough that they’re not great for pies or crisps. But they still have all that wonderful rhubarb flavor, and turning them into syrup means nothing goes to waste.
We keep a few jars in the pantry all year and add a splash to sparkling water whenever we want something refreshing. It’s garden fresh refreshment that takes just seconds to prepare, and the kids love it mixed into lemonade. (And you can turn this same recipe into Rhubarb Lemonade Concentrate too!)
One small jar goes a long way since a little syrup adds a lot of flavor, and it’s perfect mixed with chilled seltzer on hot days when you come in from your summer garden looking for a little pick me up.
Quick Look at the Recipe
- Recipe Name: Rhubarb Syrup
- Recipe Type: Fruit Syrup
- Canning Method: Water Bath Canning
- Prep Time: About 20 minutes active, plus 1 to 2 hours straining time
- Cook Time: About 15 minutes
- Canning Time: 10 minutes for pints or half pints
- Yield: About 3 pints or 6 half pints
- Jar Sizes: Pints or half pints
- Headspace: 1/4 inch
- Ingredients Overview: Rhubarb, water, and sugar in a 1:1 juice to sugar ratio
- Safe Canning Recipe Source: Ball Complete Guide to Home Canning
- Difficulty: Easy (the straining takes time but requires no attention)
- Similar Recipes: Making rhubarb syrup is similar to other fruit syrups and juice concentrates, like Strawberry Syrup, Blueberry Syrup or Raspberry Syrup. If you love rhubarb preserves, try other rhubarb canning recipes like rhubarb jam or rhubarb jelly.
Ingredients
Rhubarb syrup comes together with just three simple ingredients, and the process is forgiving enough that you can easily adjust based on what your garden gives you.
- Rhubarb: Any variety works here, and this is actually an excellent use for late season rhubarb that’s become stringy and tough. Since you’re straining out all the solids, the texture of the stalks doesn’t matter at all. You’re just extracting the flavor. Red varieties will give you a prettier pink syrup, but green rhubarb tastes just as good. Remove and discard the leaves, which are toxic.
- Water: A small amount of water gets the extraction started and prevents the rhubarb from scorching before it releases its juices. The water becomes part of the final juice, so don’t add more than needed.
- Sugar: Standard granulated sugar in a 1:1 ratio with the extracted juice. This ratio is what gives you a true simple syrup with good body and pourability. You can reduce the sugar for a thinner, less sweet syrup, but it won’t have the same consistency. For a lower-sugar option, consider making rhubarb juice concentrate instead, which uses far less sugar.
Step by Step Instructions
This is a really simple recipe with just a few steps. All you need to do is extract the juice, filter it and then add sugar before ladling everything into canning jars.
Extract the Juice
Rinse the rhubarb and slice into 1-inch pieces, discarding any leaves (rhubarb leaves are toxic). Place the sliced rhubarb in a large pot with the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the rhubarb is very soft and falling apart, about 10 minutes.
Strain the Juice
Line a colander with a double layer of dampened cheesecloth, or use a jelly bag if you have one. Pour the cooked rhubarb into the lined colander set over a large bowl. Let the juice drip through for 1 to 2 hours. Don’t squeeze the bag or press on the solids if you want a clear syrup, though a slightly cloudy syrup tastes just as good.
You should get approximately 4 cups of juice from 2 pounds rhubarb (6 to 8 cups sliced) and 2 cups of water.
Make the Syrup
Pour the strained rhubarb juice into a clean saucepan and add the sugar. Heat gently over medium heat, stirring until the sugar dissolves completely. Bring to a gentle simmer (around 180 to 190°F) but do not boil. Remove from heat and skim off any foam.
Fill Jars
Ladle the hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth, apply lids and bands, and tighten to fingertip tight.
Canning Rhubarb Syrup
Without canning, rhubarb syrup will keep in the refrigerator for several weeks or in the freezer for up to 6 months. For shelf-stable storage, process the filled jars in a boiling water bath.
Prepare your water bath canner before you start making the syrup. The canner should be at a gentle simmer (around 180°F) when you’re ready to process. Lower the filled jars into the canner, making sure they’re covered by at least 1 inch of water, and process for 10 minutes for either pints or half pints, adjusting for altitude as noted below.
After processing, turn off the heat and let the jars stand in the canner for 5 minutes before removing them. Place the jars on a towel-lined counter and let them cool undisturbed for 12 to 24 hours. Check seals before storing, and refrigerate any jars that didn’t seal for immediate use. Properly sealed jars keep at room temperature for 12 to 18 months.
Altitude Adjustments
For water bath canning, processing times increase at higher elevations:
- 0 to 1,000 feet: 10 minutes
- 1,001 to 6,000 feet: 15 minutes
- Above 6,000 feet: 20 minutes
Yield Notes
This recipe starts with 2 pounds sliced rhubarb (6 to 8 cups sliced) and yields approximately 4 cups of strained juice. When combined with 4 cups of sugar, the total volume increases to about 6 cups of finished syrup, which fills 3 pint jars or 6 half pint jars.
The exact yield depends on how juicy your rhubarb is. Late season rhubarb may produce slightly less juice than early season stalks. If you end up with a bit less than 4 cups of juice, simply reduce the sugar proportionally to maintain the 1:1 ratio.
Serving Ideas
Rhubarb syrup is incredibly versatile. A splash in a glass of sparkling water makes an instant rhubarb soda, and you can adjust the sweetness by how much syrup you add. It’s garden fresh refreshment that takes seconds to prepare.
For breakfast, drizzle it over pancakes, waffles, or French toast instead of maple syrup. It’s also lovely stirred into plain yogurt or spooned over vanilla ice cream. The tartness of the rhubarb balances the sweetness of the sugar beautifully.
Rhubarb syrup works wonderfully in cocktails too. Try it in a rhubarb gin and tonic, a rhubarb whiskey sour, or simply mixed with prosecco for a springtime spritz. It also makes excellent homemade Italian sodas when combined with cream and sparkling water.
Rhubarb Syrup FAQs
Rhubarb syrup uses a 1:1 ratio of juice to sugar, creating a true simple syrup with a thick, pourable consistency. Rhubarb juice concentrate uses much less sugar (about 1 cup to 8 cups of juice), resulting in a thinner liquid that’s more like sweetened juice. Syrup is better for drinks and drizzling, while concentrate is better for reconstituting into a beverage.
Yes, this is actually one of the best uses for late season rhubarb. Since you’re straining out all the solids, the texture of the stalks doesn’t matter at all. Stringy, tough rhubarb that wouldn’t work well in pies or sauce still has all its flavor, and that’s what ends up in your syrup.
You can, but it will change the consistency. Less sugar means a thinner syrup that’s more like a sweetened juice. If you want a pourable syrup consistency, the 1:1 ratio works best. For a lighter option, try making rhubarb juice concentrate instead, which uses about 1 cup of sugar for 8 cups of juice.
Properly canned and sealed jars keep at room temperature for 12 to 18 months. Once opened, store in the refrigerator and use within a few weeks. Without canning, the syrup keeps in the refrigerator for several weeks or in the freezer for up to 6 months.
Rhubarb Canning Recipes
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Rhubarb Syrup
Equipment
- Pint or half pint canning jars
- Canning lids and bands
Ingredients
- 2 lbs rhubarb, sliced into 1-inch pieces, stalks only, leaves removed
- 2 cups water
- 4 cups sugar, or equal to the amount of extracted juice
Instructions
- Rinse the rhubarb and slice into 1-inch pieces, discarding any leaves. Place the sliced rhubarb in a large pot with the water. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the rhubarb is very soft and falling apart, about 10 minutes.
- Line a colander with a double layer of dampened cheesecloth, or use a jelly bag. Pour the cooked rhubarb into the lined colander set over a large bowl. Let the juice drip through for 1 to 2 hours. Don’t squeeze the bag if you want a clear syrup. You should get approximately 4 cups of juice.
- Pour the strained rhubarb juice into a clean saucepan and add the sugar. Heat gently over medium heat, stirring until the sugar dissolves completely. Bring to a gentle simmer (around 180 to 190°F) but do not boil. Remove from heat and skim off any foam.
- Ladle the hot syrup into prepared jars, leaving 1/4 inch headspace. Wipe the rims clean with a damp cloth, apply lids and bands, and tighten to fingertip tight.
- Lower the filled jars into a prepared water bath canner, making sure they’re covered by at least 1 inch of water. Process for 10 minutes for pints or half pints, adjusting for altitude.
- Turn off the heat and let the jars stand in the canner for 5 minutes before removing them. Place on a towel-lined counter and let cool undisturbed for 12 to 24 hours. Check seals before storing. Refrigerate any jars that didn’t seal for immediate use.
Notes
Storage
Properly canned and sealed jars will keep at room temperature for 12 to 18 months. Once opened, refrigerate and use within a few weeks. Without canning, the syrup keeps in the refrigerator for several weeks or in the freezer for up to 6 months.Altitude Adjustments
- 0 to 1,000 feet: 10 minutes
- 1,001 to 6,000 feet: 15 minutes
- Above 6,000 feet: 20 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fruit Syrup Canning Recipes
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