Make rhubarb syrup with leftover rhubarb peel. This sweet and tangy homemade syrup is easy to make and perfect for drinks, pancakes, yogurt, and desserts.
This rhubarb syrup is sweet, tangy, and beautifully ruby red. The best part? It is made with leftover rhubarb peel, making it a simple and economical way to preserve rhubarb during the season.
We love rhubarb in every form, from cakes and jams to savory dishes and preserves. And this rhubarb syrup has become one of my favorite ways of using every bit of it during spring and early summer.
The syrup has a fresh tart flavor and a wonderful color, and it is delicious mixed with sparkling water, sparkling wine, yogurt, pancakes, or desserts.
If you have lots of rhubarb, try this Rhubarb Butter, Rhubarb and Orange Jam, German Rhubarb Pie, or these Rhubarb Recipes for more sweet and savory ideas.
Ingredients: 3 | Prep Time: 10 minutes | Cook Time: 50 minutes | Servings: 2-3 bottles | Difficulty: Easy
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Recipe ingredients
You will only need 3 ingredients: rhubarb peel, sugar, citric acid, and water.
- Citric acid is a natural preservative often used in homemade syrups, jams, and preserves. It helps balance the sweetness, gives the syrup a fresher and slightly tangy taste, and helps it keep longer.
- You can usually find it in the baking or canning section of supermarkets.
See the recipe card for full information on ingredients and quantities.
How to make rhubarb syrup?
Step #1: Place the rhubarb peel in a large pot. Add sugar, citric acid, and water.
Step #2: Bring to a boil, then lower the heat and simmer gently for 20-25 minutes. The syrup should reduce slightly but not become too thick.
Step #3: Leave the peel in the pot, let the mixture cool completely, cover, and place it in a cool place for 24 hours. Strain the syrup and discard the peel. Return the liquid to the pot, bring to a boil again, and simmer for another 6-8 minutes until slightly thickened.
Step #4: Pour into sterilized bottles and seal.
Do you have to peel rhubarb?
Most of the time, rhubarb does not need peeling. The peel softens during cooking and adds beautiful color to cakes, jams, and desserts.
Only peel very thick or stringy stalks if necessary.
And always discard the leaves; they are poisonous.
Why use the peel for syrup?
If you want to make this syrup, peel a few stalks and use the rhubarb itself for another recipe. For instance, you can make this Strawberry Rhubarb Bundt Cake.
One batch of rhubarb, two recipes. I always like that kind of kitchen economy.
The peel gives the syrup its beautiful ruby color and a lovely tart flavor.
Good to know
- The citric acid helps preserve the syrup and gives it a pleasant, fresh, and lemony taste.
- A wider pot helps the syrup reduce faster because more liquid evaporates during cooking.
- The syrup should remain pourable and not become too thick while cooking.
How to store it?
Store the unopened bottles in a cool, dark place for about one year.
Once opened, keep the syrup refrigerated and use it within 1-2 weeks.
Always check the syrup before using it. If the smell or appearance seems off, discard it.
How to use the syrup?
- Mix with sparkling water
- Add to sparkling wine or prosecco
- Pour over pancakes, crepes, or German waffles
- Stir into yogurt or müsli
- Serve over ice cream or desserts
- Use for soaking cake bases
More homemade syrups
Recipe
Rhubarb Syrup (Made with Rhubarb Peel)
Ingredients
- 9 oz rhubarb peel
- 5 cups granulated sugar
- 2 ¼ teaspoons citric acid Note
- 4 â…“ cups water
Instructions
- Wash the rhubarb thoroughly before peeling it. Measure the peel and place it in a pan. Add the rest of the ingredients and bring everything to a boil.9 oz rhubarb peel + 5 cups granulated sugar + 2 ¼ teaspoons citric acid + 4 ⅓ cups water
- Cook: Turn the heat down to low and let the syrup cook, uncovered, for 20-25 minutes, depending on the pot you are using. If the pot is very wide, the cooking time is shorter. The liquid should be slightly thickened, but not too thick.
- Rest: Take the pot off the heat, let cool down and keep in the fridge or cellar for 24 hours.
- Strain the syrup and discard the peel.
- Cook again: Pour the syrup back into the clean pot, bring to a boil and simmer, uncovered for 6-8 minutes.
- Store: Pour into the sterilized bottles and seal.
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