Bottle up rhubarb’s short season with this rhubarb ginger simple syrup and discover four unbeatable ways to infuse it into everyday recipes.
One of the reasons I love spring so much is for its rhubarb season.
Every year, I find myself on a mission to discover a new and innovative way to enjoy rhubarb – a beautiful, ruby-red fruit-vegetable that’s exclusive only from April to June.
Oftentimes I find that people don’t really know what to do with rhubarb.
Yes, it loves to shine in baked goods and makes for the most blissful rhubarb crisp, but one can only indulge in so many seasonal sweets (or can you?).
This year, I’ve taken to turning rhubarb and ginger into a simple syrup – one that is perfectly balanced between sweet, tart, warm, and fiery.
It’s a marriage of flavors you didn’t see coming but are oh-so glad they got hitched.
Making this simple syrup is…. well, simple.
It’s an easy and creative way to get the most out of your seasonal ingredients and infuse their lovely flavors into so many everyday recipes.
In fact, you’ll be pleasantly surprised at how many ways you can use this rhubarb and ginger simple syrup – all of which you can find below!
Ingredients
Rhubarb – Use fresh or frozen (be sure to thaw beforehand). Make sure to use and eat only the rhubarb stalks. DO NOT consume the green leaves – they contain oxalic acid, which is toxic to humans and animals.
Granulated sugar or honey – Pick your favorite sweetener for this recipe. Honey houses lots of health benefits, but I find granulated sugar provides the cleanest flavor so that the rhubarb and ginger can take center stage. If you do use honey, the syrup will be more of an amber color versus the vibrant pink you get with granulated sugar.
Fresh ginger – To balance out the strong sweet and tart flavors of this syrup, fresh ginger provides notes of warmth and slight spice. I don’t recommend substituting with ground ginger in this recipe – it’s not strong enough. You can slice the fresh ginger into thin coins or use a grater or zester for a stronger flavor.
Water – To dissolve the sugar and infuse it with flavor. A tried-and-true simple syrup recipe uses 1:1 water and sugar, which makes this recipe super easy to double.
Instructions
1. Add all ingredients to a medium saucepan and bring to a boil over medium-high heat.
2. Once boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally.
3. Turn off the heat and allow the mixture to cool and continue to infuse for 10 minutes.
4. Strain the syrup from the pulp through a fine mesh strainer. Do not mash or press on the pulp while it is draining – it will cause the syrup to become cloudy. Also, save the pulp to mix into oatmeal, yogurt, or ice cream!
5. Transfer the syrup to an airtight container. Store in the fridge for up to 1 week OR freeze in ice cube trays. You can store the syrup in the freezer for up to 3 months for use all summer long.
Rhubarb Ginger Simple Syrup
Bottle up rhubarb's short spring season with this gorgeous rhubarb ginger simple syrup. It's an easy and creative way to savor the season and infuse the lovely flavors into so many everyday recipes.
Ingredients
- 2 cups diced rhubarb
- 1 cup water
- 1 cup granulated sugar (or honey)
- 2 inch knob grated ginger
Instructions
- Add all ingredients to a medium saucepan and bring to a boil over medium-high heat.
- Once boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Turn off the heat and allow the mixture to cool and continue to infuse for 10 minutes.
- Strain the syrup from the pulp through a fine mesh strainer. Do not mash or press on the pulp while it is draining - it will cause the syrup to become cloudy.
Notes
Storage: Store in an airtight container in the fridge for up to 1 week OR freeze in ice cube trays and store in the freezer for up to 3 months to use all summer long.
Safety: Make sure to use and eat only the rhubarb stalks. DO NOT consume the green leaves - they contain oxalic acid, which is toxic to humans and animals.
Save the pulp! Mix it into oatmeal, yogurt, or ice cream so that no rhubarb flavor goes to waste.
4 ways to use your rhubarb ginger simple syrup
1. An Everyday Mix-In
This simple syrup is vibrant, versatile, and oh-so-delicious, making it the most magical mix-in for everyday recipes.
This is your time to experiment in the kitchen and use your homemade syrup anywhere you would traditionally use a liquid sweetener.
A few ways I love to mix rhubarb ginger simple syrup into my everyday treats:
- Pour a few tablespoons over oatmeal, ice cream, or yogurt parfait.
- Drizzle over waffles or pancakes and top with fresh berries.
- Simply mix with your favorite sparkling water, iced tea, or lemonade for a refreshing midday pick-me-up.
- Pair with champagne or prosecco for a stunning mimosa.
2. Simple Strawberry Rhubarb Popsicles
My fail-proof “mom hack” is making homemade popsicles and having them on hand for all occasions – summer day cool down, low-maintenance dessert, or sick day hydration.
Strawberries and rhubarb share the same season, intuitively making them a blissful pairing for popsicles.
Preserve the colorful spring harvest by whipping up these simple strawberry rhubarb popsicles for a refreshing sweet-tart treat as the days turn warm.
Strawberry Rhubarb Popsicles
With just two seasonal ingredients, you can whip up these simple strawberry rhubarb popsicles for a refreshing sweet-tart treat as the days turn warm.
Ingredients
- 1.5 cups fresh strawberries
- 3/4 cup rhubarb ginger syrup
- Juice from 1/2 lemon (optional)
Instructions
- Add ingredients into a blender and blend on high speed until smooth.
- Transfer into popsicle molds and place in the freezer.
- Freeze for 3 hours or until solid.
Notes
Use frozen strawberries in place of fresh, just be sure to thaw them first before blending.
Instead of popsicles, you can pour the mixture into a small container, like a recycled yogurt cup, and freeze for a scoop-able sorbet treat.
3. Rhubarb Ginger “Natur-ade”
As the summer days draw near, I love infusing rhubarb flavor into a refreshing homemade electrolyte drink.
Made with simple, clean ingredients that provide the electrolytes, minerals, and hydration you need, this natural Gatorade alternative also gives you a much-needed boost of glucose from the tasty syrup.
Whether I’m out working in the garden, wrangling my toddler outdoors, or putting up my feet after a hard day’s work, this rhubarb ginger “natur-ade” is my go-to for staying cool and hydrated.
Rhubarb Ginger "Natur-ade"
Made with simple, clean ingredients that provides the electrolytes, minerals, and hydration you need, this natural Gatorade alternative will keep you cool and refreshed through the hot summer days spent outdoors.
Ingredients
- 3 cups water or coconut water
- 1/3-1/2 cup rhubarb ginger simple syrup
- 1/8 teaspoon sea salt (I prefer Redmond Real Salt)
- Juice from half of a lemon (optional)
Instructions
- Combine ingredients into a large cup or jar with a lid.
- Shake or stir until well combined.
- Top with ice and garnish with a lemon slice.
4. Cocktails and Mocktails
What’s better than whipping up batches of festive mixed drinks and mocktails for a crowd on a summer night?
Using homemade simple syrup to level up your recipes and showcase the flavors of the season – Duh!
Experiment with your rhubarb ginger simple syrup in any of your favorite mixed drink recipes. These are two of my favorites:
Rhubarb Ginger Margarita
In my opinion, the perfect margarita is equally sweet, tart, warm, and spicy, which is exactly what you get with this rhubarb ginger margarita.
Easily make it frozen or alcohol-free so that all can enjoy!
Rhubarb Ginger Margarita
Infuse the flavors of spring into a refreshing rhubarb ginger margarita - equally sweet, tart, warm, and spicy.
Ingredients
- 2 oz. rhubarb ginger simple syrup
- 2 oz. tequila of choice
- 1 oz. orange juice (or orange-flavored liqueur)
- Squeeze of fresh lime juice
- Coarse salt for rimming glass (I prefer coarse Redmond Real Salt)
- Lime and orange slices for garnishing
Instructions
- Rim your margarita glass with coarse salt and fill it with ice.
- Combine simple syrup, tequila, and juices in a cocktail shaker or large glass mason jar with a lid.
- Screw on the lid and give it a good shake.
- Pour into prepared margarita glass and garnish with citrus slices.
Notes
Enjoy it frozen! Combine simple syrup, tequila, and juices in a blender along with a 1/2 cup of ice. Blitz until smooth and icy.
Make it a mocktail! Substitute tequila with club soda or (my favorite) Poppi Lemon Lime Sparkling Prebiotic Soda.
Rhubarb Ginger Moscow Mule
Vodka and lime provide a perfectly clean and subtle base for showing off the bright flavors of rhubarb and ginger.
Top it off with ginger beer (or my favorite – Poppi Ginger Lime Sparkling Prebiotic Soda) and a sprig of fresh mint, and this rhubarb ginger Moscow mule just might become your new favorite drink.
Rhubarb Ginger Moscow Mule
Spice up an ole classic with this rhubarb ginger Moscow mule. Homemade rhubarb ginger syrup, zesty lime, and fresh mint - Can it get any better?
Ingredients
- 2 oz. rhubarb ginger simple syrup
- 2 oz. vodka
- 1/2 oz. fresh lime juice
- 4 oz. ginger beer or (my favorite) Poppi Ginger Lime Sparkling Prebiotic Soda
- Lime wedge and fresh mint for garnish
Instructions
- Fill a copper mug or large glass with ice.
- Pour in the vodka, simple syrup, and lime juice.
- Top off with ginger beer and gently give it a swirl with a spoon to mix.
- Garnish with a lime wedge and a fresh sprig of mint.
Notes
Make it a mocktail! Simply omit the vodka and replace with more ginger beer.
More Spring Recipe Inspiration:
Thanks for reading! I hope this recipe inspires you to make more simple syrups at home and infuse your every day recipes with the flavors of the season. Let me know down in the comments which recipe you’re most excited to try!
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