Canning Rhubarb Simple Syrup: Tart And Sweet Flavor For Refreshing Beverages! Recipe

I just made a Rhubarb Syrup that turns boring drinks into something dangerously drinkable and I’m not sorry.

I am obsessed with rhubarb syrup. It hits me right in the mouth with tartness and then a sticky sweet tail that makes plain drinks feel alive.

I keep a jar of Rhubarb Simple Syrup in my fridge like a secret weapon, and I crush summer thirst with Rhubarb Cocktail Syrup in iced tea, gin, whatever’s handy. I love the sharp green-red snap of rhubarb and a squeeze of fresh lemon juice that keeps it bright.

But mostly I love that sticky, punchy flavor that turns sad beverages into something I actually want to drink. So addictive, seriously.

Ingredients

• Tart backbone, bright pink tang that’ll make drinks lively and pleasantly puckery.
• Basically pure sweetness, balances the tartness and gives syrup that silky mouthfeel.
• Plain carrier, thins the concentrate so it pours and mixes easily into drinks.
• Plus zippy acid, keeps color bright and adds a clean, snappy finish.
• Tiny pinch of savory to cut cloying sweetness and make flavors pop.
• Basically warm, cozy note; optional, but it softens sharp edges pleasantly.
• Handy storage buddies; they keep syrup shelf-ready and look cute on shelves.

Ingredient Quantities

• 1 pound rhubarb, chopped (about 4 cups)
• 2 cups granulated sugar
• 2 cups water
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon kosher salt
• 1 teaspoon pure vanilla extract (optional)
• Half-pint canning jars with lids and rings, enough for about 4 jars

How to Make this

1. Wash and chop 1 pound rhubarb into 1/2 inch pieces, wash your jars, lids and rings in hot soapy water and keep jars hot by simmering them or running them through the dishwasher so they dont crack when filled with hot syrup.

2. In a medium saucepan combine 2 cups water and 2 cups granulated sugar, bring to a simmer and stir until the sugar dissolves.

3. Add the chopped rhubarb, 2 tablespoons fresh lemon juice and 1/8 teaspoon kosher salt to the pot, reduce heat to medium-low and simmer gently until the rhubarb is very soft and the liquid is richly colored, about 15 to 20 minutes.

4. Remove from heat and press the cooked rhubarb through a fine mesh strainer or use a potato masher then strain to extract as much syrup as you can, discard the solids or save them for yogurt or baking.

5. Stir in 1 teaspoon pure vanilla extract if using, then reheat the strained syrup just until hot so jars wont crack when filled.

6. Ladle the hot syrup into the hot half-pint canning jars, leaving about 1/4 inch headspace, tap jars gently to release air bubbles and use a non-metallic utensil to slide around the inside to remove trapped air.

7. Wipe the jar rims with a clean damp cloth, center the lids and screw on the rings fingertip tight — not overly tight.

8. Place jars in a boiling water bath canner with enough simmering water to cover jars by at least 1 inch, bring the water to a full boil and process the half-pint jars for 10 minutes (adjust for altitude if needed).

9. Turn off the heat, carefully remove jars and set them upright on a towel, let them cool undisturbed for 12 to 24 hours; you should hear the lids pop as they seal.

10. Check seals, label and date the jars, store sealed syrup in a cool dark place up to a year; once opened keep refrigerated and use within a month.

Equipment Needed

1. Medium saucepan for simmering the syrup and cooking the rhubarb
2. Fine mesh strainer (or a potato masher plus a sieve) for pressing and straining the syrup
3. Cutting board and a sharp chef’s knife for chopping the rhubarb
4. Half-pint canning jars with lids and rings, plus a jar lifter or tongs to handle hot jars
5. Ladle and a non-metallic utensil (rubber spatula or plastic knife) to remove air bubbles and fill jars
6. Clean damp cloth or paper towels for wiping jar rims
7. Boiling water bath canner or a large stockpot deep enough to cover jars by 1 inch
8. Kitchen thermometer or timer and a towel to set cooled jars on while they seal

FAQ

Canning Rhubarb Simple Syrup: Tart And Sweet Flavor For Refreshing Beverages! Recipe Substitutions and Variations

• Rhubarb: Use chopped tart cherries (fresh or frozen) or cranberries for similar tangy bite; or try strawberries for a sweeter, less sharp syrup (you may want a splash more lemon).
• Granulated sugar: Swap with honey or light maple syrup for a more complex flavor, or use light brown sugar for a deeper, caramel note; note liquid sweeteners change final sweetness a bit.
• Fresh lemon juice: Replace with fresh lime juice for comparable acidity and a brighter note, or 1 teaspoon white wine vinegar if you need a pantry stand-in (start small, taste).
• Pure vanilla extract (optional): Use 1/4 teaspoon almond extract for a nutty twist, or scrape 1/2 of a vanilla bean for stronger, cleaner vanilla flavor.

Pro Tips

1. Cook the rhubarb gently and don’t rush it, because overboiling makes the syrup taste harsh; take it off the heat as soon as the color is deep and the pieces fall apart, you can always simmer a little longer after straining if it seems thin.

2. Chill a small spoonful of the finished syrup in the fridge to test sweetness before canning, you might want a touch more lemon or sugar, but add it before you reheat and jar the syrup.

3. When pressing through the strainer, use a silicone spatula and press firmly, you’ll get a lot more liquid that way; save the leftover pulp for muffins or stirred into yogurt, it’s not garbage.

4. Keep jars hot until the last second and fill them with hot syrup, then process right away; letting hot syrup hit cool glass can cause cracking, and fingertip-tighten the rings so air can escape while sealing.

Canning Rhubarb Simple Syrup: Tart And Sweet Flavor For Refreshing Beverages! Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I just made a Rhubarb Syrup that turns boring drinks into something dangerously drinkable and I'm not sorry.

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Servings

4

servings

Calories

426

kcal

Equipment: 1. Medium saucepan for simmering the syrup and cooking the rhubarb
2. Fine mesh strainer (or a potato masher plus a sieve) for pressing and straining the syrup
3. Cutting board and a sharp chef’s knife for chopping the rhubarb
4. Half-pint canning jars with lids and rings, plus a jar lifter or tongs to handle hot jars
5. Ladle and a non-metallic utensil (rubber spatula or plastic knife) to remove air bubbles and fill jars
6. Clean damp cloth or paper towels for wiping jar rims
7. Boiling water bath canner or a large stockpot deep enough to cover jars by 1 inch
8. Kitchen thermometer or timer and a towel to set cooled jars on while they seal

Ingredients

• 1 pound rhubarb, chopped (about 4 cups)

• 2 cups granulated sugar

• 2 cups water

• 2 tablespoons fresh lemon juice

• 1/8 teaspoon kosher salt

• 1 teaspoon pure vanilla extract (optional)

• Half-pint canning jars with lids and rings, enough for about 4 jars

Directions

• Wash and chop 1 pound rhubarb into 1/2 inch pieces, wash your jars, lids and rings in hot soapy water and keep jars hot by simmering them or running them through the dishwasher so they dont crack when filled with hot syrup.
• In a medium saucepan combine 2 cups water and 2 cups granulated sugar, bring to a simmer and stir until the sugar dissolves.
• Add the chopped rhubarb, 2 tablespoons fresh lemon juice and 1/8 teaspoon kosher salt to the pot, reduce heat to medium-low and simmer gently until the rhubarb is very soft and the liquid is richly colored, about 15 to 20 minutes.
• Remove from heat and press the cooked rhubarb through a fine mesh strainer or use a potato masher then strain to extract as much syrup as you can, discard the solids or save them for yogurt or baking.
• Stir in 1 teaspoon pure vanilla extract if using, then reheat the strained syrup just until hot so jars wont crack when filled.
• Ladle the hot syrup into the hot half-pint canning jars, leaving about 1/4 inch headspace, tap jars gently to release air bubbles and use a non-metallic utensil to slide around the inside to remove trapped air.
• Wipe the jar rims with a clean damp cloth, center the lids and screw on the rings fingertip tight — not overly tight.
• Place jars in a boiling water bath canner with enough simmering water to cover jars by at least 1 inch, bring the water to a full boil and process the half-pint jars for 10 minutes (adjust for altitude if needed).
• Turn off the heat, carefully remove jars and set them upright on a towel, let them cool undisturbed for 12 to 24 hours; you should hear the lids pop as they seal.
• Check seals, label and date the jars, store sealed syrup in a cool dark place up to a year; once opened keep refrigerated and use within a month.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 227g
• Total number of serves: 4
• Calories: 426kcal
• Fat: 0.2g
• Saturated Fat: 0g
• Trans Fat: 0g
• Polyunsaturated: 0.1g
• Monounsaturated: 0.1g
• Cholesterol: 0mg
• Sodium: 50mg
• Potassium: 150mg
• Carbohydrates: 105g
• Fiber: 2.1g
• Sugar: 101.5g
• Protein: 1g
• Vitamin A: 50IU
• Vitamin C: 12mg
• Calcium: 100mg
• Iron: 0.3mg