Canning Rhubarb Simple Syrup

Elevate your cocktails, beverages, and desserts with this vibrant Canning Rhubarb Simple Syrup. This easy-to-make syrup captures the tart flavor of rhubarb, creating a beautiful pink hue that’s perfect for spring and summer creations. Preserve the season’s bounty and add a unique sweet-tart twist to your favorite drinks and dishes.

Why You Will Love This Recipe

This Canning Rhubarb Simple Syrup is incredibly versatile and exceptionally easy to prepare. It transforms simple ingredients into a gourmet addition to your pantry. The beautiful natural pink color makes any drink or dessert visually appealing, and the balance of sweet and tart is truly delightful. It’s a fantastic way to use up fresh rhubarb and enjoy its unique flavor long after the season is over.

Ingredients

• 2 cups chopped fresh rhubarb (about 4-5 stalks)
• 2 cups granulated sugar
• 2 cups water

Step-by-Step Instructions

1. Combine the chopped rhubarb, sugar, and water in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is dissolved.
3. Reduce the heat to low and simmer for about 15-20 minutes, or until the rhubarb has softened and broken down, and the syrup has taken on a vibrant pink color. Mash the rhubarb gently with a spoon or potato masher as it simmers to release more flavor and color.
4. Remove the saucepan from the heat and let it steep for another 10-15 minutes to allow the flavors to meld.
5. Strain the syrup through a fine-mesh sieve into a clean bowl or measuring cup, pressing gently on the solids to extract as much liquid as possible. Discard the rhubarb solids or save them for other uses like compotes.
6. Allow the syrup to cool slightly.
7. While the syrup is still warm, carefully ladle it into sterilized canning jars, leaving about 1/4-inch headspace.
8. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
9. Place the lids on the jars and screw on the bands fingertip tight.
10. Process the jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary).
11. Carefully remove the jars from the water bath and let them cool completely on a wire rack. You should hear the lids seal with a pop.
12. Check seals after 12-24 hours. If a lid doesn’t seal, refrigerate the jar and use within 2-3 weeks.

Expert Tips / Pro Tips

For best flavor and color, use fresh, firm rhubarb. Avoid overcooking the syrup, as this can lead to a duller color and a less vibrant taste. When straining, don’t press too hard on the rhubarb solids, as this can result in a cloudy syrup. Ensure your canning jars and lids are properly sterilized to prevent spoilage. If using older rhubarb, you might need to simmer it a little longer to extract sufficient color and flavor.

Variations & Substitutions

Add a strip of lemon zest or a few sprigs of mint or basil to the saucepan while simmering for an extra layer of flavor. For a spicier kick, add a slice of fresh ginger. If you don’t have fresh rhubarb, you can experiment with frozen rhubarb, though the simmering time might need slight adjustment. For a less sweet syrup, you can reduce the amount of sugar by a quarter cup, but be aware this may affect the preservation quality.

Serving Suggestions

This rhubarb simple syrup is fantastic in cocktails, such as a Rhubarb Gin Fizz or a Rhubarb Margarita. It’s also wonderful drizzled over pancakes, waffles, yogurt, or ice cream. Stir it into sparkling water or iced tea for a refreshing non-alcoholic beverage. Use it as a glaze for cakes or cookies, or to sweeten and flavor homemade sorbet.

Storage, Freezing & Reheating

Properly canned rhubarb simple syrup should be stored in a cool, dark place and will last for at least a year. Once opened, or if the syrup was not canned, refrigerate it and use within 2-3 weeks. Unused syrup can also be frozen in airtight containers or ice cube trays for longer storage; it will last for several months. If frozen, thaw in the refrigerator before use. Reheating is generally not necessary unless you plan to can it again or need to liquefy it after refrigeration.

Nutrition Information

*Note: Nutrition information is an estimate and can vary based on exact ingredient measurements and preparation methods.*

FAQ

How long does homemade rhubarb simple syrup last?

When properly canned using the boiling water bath method, the syrup can last for at least a year when stored in a cool, dark place. If refrigerated (uncanned), it is best to use it within 2-3 weeks.

Can I use frozen rhubarb for this recipe?

Yes, you can use frozen rhubarb. Thaw it completely before chopping and using it in the recipe. You may need to simmer it slightly longer to achieve the desired color and flavor extraction.

Why is my rhubarb simple syrup cloudy?

Cloudiness can occur if you press too hard on the rhubarb solids when straining, or if any pulp passes through the sieve. Using a very fine-mesh sieve and a cheesecloth can help achieve a clearer syrup. Overcooking can also contribute to cloudiness.

What can I do with the leftover rhubarb solids?

The cooked rhubarb solids can be used to make a quick compote by adding a little more sugar and simmering gently. They can also be added to muffins, quick breads, or even blended into smoothies for extra fiber and flavor.

Do I have to can this syrup, or can I just refrigerate it?

You do not have to can the syrup if you plan to use it relatively quickly. Refrigerating it in an airtight container is sufficient for short-term storage (2-3 weeks). Canning is recommended for longer shelf-stability and pantry storage.

Canning Rhubarb Simple Syrup

A vibrantly pink and tangy rhubarb simple syrup that’s perfect for cocktails, mocktails, or drizzling over desserts. Canning ensures long shelf life.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 cups

Course: Condiment, Syrup

Cuisine: American

Calories: 7014

Ingredients Method Notes

Ingredients

  

Rhubarb Simple Syrup

• 2 pounds fresh rhubarb trimmed and roughly chopped
• 2 cups granulated sugar
• 2 cups water

For Canning

• 4 half-pint canning jars with lids and bands sterilized

Method

 

Instructions

1. Combine the chopped rhubarb, sugar, and water in a medium saucepan.
2. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 15-20 minutes, or until the rhubarb is very tender and has released its color.
3. Remove the saucepan from the heat. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl or pitcher. Press gently on the solids to extract as much liquid as possible, but do not force through the cheesecloth.
4. Discard the rhubarb solids. You should have a bright pink syrup.
5. Carefully ladle the hot syrup into the sterilized half-pint canning jars, leaving about 1/2 inch headspace.
6. Wipe the rims of the jars clean with a damp cloth. Place the lids on and screw on the bands fingertip tight.
7. Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary. Remove jars from the canner and let them cool on a towel undisturbed for 12-24 hours. Check for seals before storing.

Notes

Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within 3-4 weeks. For a thinner syrup, adjust water to sugar ratio. For a stronger flavor, steep rhubarb longer.