A quick, easy rhubarb recipe for a vibrant, simple rhubarb syrup that is perfect in soda, cocktails, & drizzled on pancakes. Instant Pot and stove top instructions are included!
It's an unwritten rule that every time you visit your sister, you take home more than you showed up with.
This time was no different.
Share with thy neighbour and all that.
During one visit, while we were out checking out her garden, pointing at things, nodding and saying garden-y words, I happened to notice that one plant was doing exceptionally well.
I mean, like real good. It was growing at a rate that was overtaking her sidewalk. The leaves were getting to be the size of beach towels!
My sister, Kate, inherited my mom's bread making genes, her skinny jeans, and also her green thumb.
I helpfully, and maybe a little selfishly, suggested we should harvest some.
You know, seeing as it's a rhubarb patch the size that can make foodies drool, freezers short on space, and gardeners string together a line of curse words that would make a sailor blush!
This rhubarb simple syrup is dedicated to the plant you can't kill and my sister.
Wait.... That sounds kinda twisted.
This rhubarb recipe is dedicated to the vegetable that wants to be a fruit.
HERE'S WHAT YOU NEED TO KNOW ABOUT THIS RHUBARB SYRUP RECIPE:
RED vs green stalks - I did some searching, it turns out that red stalks are not sweeter than green stalks. I learned something new today!
SIMPLE syrup is versatile! I've used this one to make soda, drizzled on pancakes or waffles, a glug in smoothies, and stirred into ice cream.
I never understood why they call mixing equal parts of water and sweetener with fruit - there's nothing simple about the flavour!
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THE colour is true in these photos. Rhubarb is so vibrant and fun. I just love cooking with it!
CINNAMON is optional, but it adds a little something to this rhubarb syrup. Try with or without.
I developed this recipe without any refined sugar, but if you like, you can sub in granulated white sugar for the honey/maple syrup.
2019 brought an update to this rhubarb syrup recipe - I've adapted it to the Instant Pot! You can now go forth and make Instant Pot simple syrups.
YOU can use either a fine-mesh sieve or a nut milk bag to separate the pulp from the juice in this recipe. I've used both, and the nut milk bag is faster, but messier, while the strainer needs a bit more babysitting and time.
THIS rhubarb honey syrup is one of my favourite rhubarb recipes!
HOW TO MAKE RHUBARB SYRUP:
3 ingredients
3 (main) steps
- add everything to the pot.
- cook
- strain
Boom! Delicious!
HOW TO USE RHUBARB SYRUP:
- use this rhubarb syrup for pancakes! OMGosh. This drizzled on buttered pancakes is simply divine.
- try my rhubarb soda recipe:
- 1 cup full of ice
- 1/4 cup rhubarb syrup
- 1/2 can club soda
- stir it into ice cream, or use as a topper for ice cream sundaes.
- use it to sweeten and flavour your favourite Instant Pot Iced Tea!
- add it to a spicy marinade to give a sweet boost.
- make a Rhubarb Collins, simply mix 1 oz dry gin, 1 oz simple syrup, a squirt of lime juice and top with club soda.
Rhubarb Simple Syrup
A quick, easy rhubarb recipe for a vibrant, simple rhubarb syrup that is perfect in soda, cocktails, & drizzled on pancakes. Instant Pot and stove top instructions are included!
Ingredients
- 2 cups rhubarb
- 1/2 cup honey or maple syrup
- 1/2 cup water
- 1 cinnamon stick
Instructions
STOVE TOP:
- Coarsely chop rhubarb.
- Add all ingredients to a pot and simmer over medium- low for 15-20 minutes.
- Cool before straining.
- Store in the fridge for up to 2 weeks.
INSTANT POT:
- Chop rhubarb into 6 inch sections, or small enough to fit in your pot
- Add water, honey, and cinnamon stick to the Instant Pot, then place trivet on top.
- Stack the rhubarb sticks on the trivet.
- Close lid, turn vent to sealing, and use manual button to set to high pressure, 5 minutes, natural release.
- Once the Instant Pot is done venting, open the lid and allow the syrup to cool a bit before straining.
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Nutrition Information:
Yield:
12Serving Size:
1/8 cupAmount Per Serving: Calories: 73Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 20gFiber: 0gSugar: 19gProtein: 0g
PIN THIS RHUBARB SYRUP RECIPE FOR LATER:
Marlene
Wednesday 22nd of June 2022
I've been cruising for recipes and saw your very simple, good looking recipe. Makes me think of sweet and sour sauce. I also read a recipe called agrodolce with rhubarb. Its got red onions in it. Would it be possible to combine the 2 and come up with a sweet and sour sauce to use in Asian foods?
Ally
Monday 4th of July 2022
That's a great question Marlene! I have not done it, but you'd need to add vinegar, and some salty aspect to it if you're looking for a true sweet and sour!
Denise A.
Tuesday 20th of July 2021
Can same amount of regular white sugar be substituted for the honey in this recipe for Rhubarb Simple Syrup. TIA for your attention to this question. Denise A aka: [email protected]
Ally
Thursday 22nd of July 2021
Hi Denise, you bet! Feel free to use honey instead of granulated sugar in this recipe, the reason I use white sugar is that it's got a very mild flavor and you may find that honey imparts a distinct flavor, either way it should be delicious!
Cyndi Venberg
Thursday 24th of June 2021
This is so simple in the instant pot. I skipped leaving 6 inch pieces on the rack and cut 1 inch pieces. When it was cool I drained it in my sieve. I'm going to use the mush part as a schmir for toast and pancakes. The Cinnamon makes it delicious.
Ally
Saturday 26th of June 2021
Great idea to use the pulp as a spread!