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Canning Rhubarb Simple Syrup

Rhubarb syrup is a ruby-pink, translucent preserve made by simmering rhubarb, straining into juice, then boiling with sugar and lemon for a clean, pourable cocktail syrup. This canning method fills sterilized pint jars with 1/4-inch headspace and water-bath processes for shelf-ready topping or mix-in sparkle water.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 pints
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

rhubarb
  • 6 cup fresh rhubarb, chopped Use fresh rhubarb for the most vibrant ruby-pink color.
water
  • 4 cup water
sugar
  • 4 cup sugar
lemon juice
  • 1 tbsp lemon juice Adds brightness and helps balance the tart rhubarb.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Simmer and strain the rhubarb
  1. Combine the fresh rhubarb, chopped and water in a large pot and bring to a boil over high heat. Once boiling, reduce to a steady simmer and keep it bubbling.
  2. Simmer the rhubarb mixture for 15 minutes, stirring occasionally, until the rhubarb is very soft. The color should look deep ruby and the liquid should be heavily tinted.
  3. Strain the mixture through cheesecloth or a fine mesh strainer, pressing firmly to extract all liquid. Continue until you have about 4 cups of rhubarb juice.
Boil the syrup
  1. Return the rhubarb juice to the pot, add sugar and lemon juice, and bring to a boil while stirring. Watch for the grains to disappear as it heats.
  2. Simmer the syrup for 5 minutes until the sugar is completely dissolved, keeping the boil gentle and steady. The syrup should look glossy and smooth.
Can the syrup
  1. Pour the hot syrup into sterilized pint jars, leaving 1/4-inch headspace. Wipe jar rims clean and apply lids according to your canning setup.
  2. Process the jars in a boiling water bath for 10 minutes. Look for the water to return to a boil and keep it rolling throughout the timer.
Serve
  1. Cool the jars until set, then use the rhubarb syrup in cocktails, over pancakes, or mixed with sparkling water. The finished syrup should be translucent and jewel-toned, with light shining through when drizzled.

Notes

Pro tip: press the rhubarb solids firmly during straining to maximize yield (about 4 cups of juice) for a thicker, richer syrup. Refrigerate after opening and use within 2 weeks; unopened, properly canned jars keep for about 12 months in a cool, dark place. Freezer option: yes—freeze leftover syrup in labeled containers for up to 3 months. Dietary swap: for a lower-sugar version, use a measured 1:1 sugar substitute formulated for syrups (flavor/texture may vary).