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Two glass bottles filled with Homemade Rhubarb Syrup sit on a marble surface, next to a sliced lemon, ginger pieces, rhubarb, a striped towel, and a mason jar containing more juice. The background is textured and light-colored.
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Homemade Rhubarb Syrup

This healthy homemade rhubarb syrup is a sweet, tart, and easy to make spring recipe that captures the magic of rhubarb season. Learn how to create a vibrant, pale pink rhubarb simple syrup for cocktails, desserts, and more.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Condiment
Cuisine: European
Keyword: Homemade Rhubarb Syrup
Servings: 20
Calories: 27kcal

Equipment

Ingredients

Instructions

  • Chop your rhubarb into small pieces so it cooks down evenly.
    2. Add it to a saucepan with sliced fresh ginger and your light coconut syrup.
    3. Pour in water and bring everything to a gentle simmer over medium heat.As it cooks, the rhubarb will break down and release its juices, creating that beautiful blush color. Stir occasionally and let it simmer until the mixture becomes soft and fragrant.
    4. Remove from heat and stir in fresh lemon juice and a splash of vanilla.
    5. Let it cool slightly, then strain the mixture through a fine mesh sieve or cheesecloth. Press gently to extract all the liquid without forcing too much pulp through.

Nutrition

Calories: 27kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 145mg | Fiber: 1g | Sugar: 3g | Vitamin A: 47IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 0.1mg