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

I turned an overripe batch into a jar of Rhubarb Syrup that revealed clever ways to use every last stalk.

I keep a few jars of Rhubarb Syrup in my pantry because the tart pink brightness makes any drink sing, and honestly I sometimes pour a splash straight into a glass and call it lunch. When I see fresh rhubarb at the market I get greedy, the stalks look like tiny neon rulers and I cant resist.

A little bottled lemon juice sharpens the edge and wakes up the flavor so you wont just have sweet syrup, you get a real punch. This canning trick keeps that sharp, quirky rhubarb personality all winter, and it makes me wonder what I’ll mix it with next.

Ingredients

• Rhubarb gives bright, mouth-puckering tartness, provides fiber, vitamin K, and low calories earthy notes.
• Granulated sugar supplies sweetness and carbs, raises calories quickly, lacks vitamins or minerals though.
• Water dilutes and dissolves sugars, lengthens the syrup, hydrates, adds no calories overall though.
• Bottled lemon juice brings bright sourness, vitamin C, and helps prevent discoloration during canning.
• A pinch of fine salt can round flavors, lift sweetness, and slightly increase sodium content.
• Citric acid powder boosts tartness and acidity, improves shelf stability for canning, preserves color.

Ingredient Quantities

• 2 lb fresh rhubarb trimmed and chopped coarse, about 6 cups
• 2 cups granulated sugar
• 2 cups water
• 1/4 cup bottled lemon juice
• 1/8 teaspoon fine salt optional
• 1/2 teaspoon citric acid powder or 1 tablespoon extra bottled lemon juice optional

How to Make this

1. Sterilize jars and lids: wash them hot, then simmer jars in boiling water 10 minutes; keep hot until ready so they don’t crack.

2. In a large pot combine 2 lb chopped rhubarb, 2 cups sugar, 2 cups water, 1/4 cup bottled lemon juice and the 1/8 teaspoon salt if using; stir to dissolve sugar.

3. Bring to a simmer over medium heat, then cook 12 to 15 minutes until the rhubarb breaks down and is very soft, stirring and mashing occasionally with a potato masher.

4. Remove from heat and let cool a few minutes, then strain through a fine mesh sieve or cheesecloth into a bowl, pressing/pushing solids to extract as much liquid as you can; discard the pulp.

5. Taste the strained syrup and add 1/2 teaspoon citric acid powder or 1 tablespoon extra bottled lemon juice for brightness and preservation if you like; adjust sweetness with a little more sugar if it’s too tart, stirring until dissolved.

6. Return the finished syrup to the pot and bring up to a gentle boil for 1 to 2 minutes so it’s hot for filling jars.

7. Ladle hot syrup into the hot sterilized jars, leaving 1/2 inch headspace; tap or use a nonmetallic spatula to remove air bubbles and recheck headspace.

8. Wipe rims clean, center lids on jars and screw bands down fingertip-tight only.

9. Place jars in a boiling water canner with at least 1 to 2 inches of water covering them and process for 10 minutes at sea level; follow local extension recommendations to adjust processing time for altitude.

10. Remove jars and let cool undisturbed 12 to 24 hours, check seals, label with date, store in a cool dark place up to a year; refrigerate after opening.

Equipment Needed

1. Mason jars with lids and bands, sterilized and kept hot
2. Large stock pot for cooking the rhubarb
3. Boiling water canner or very deep pot with a rack and lid
4. Fine mesh sieve or cheesecloth plus a large bowl to catch the syrup
5. Potato masher for breaking down the rhubarb
6. Canning funnel and a long-handled ladle for filling jars
7. Nonmetallic spatula or bubble remover and a jar lifter or tongs
8. Measuring cups and spoons, plus a kitchen timer for processing times

FAQ

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

• Rhubarb: frozen rhubarb thawed and drained, use the same volume (about 6 cups thawed) — it’s a bit softer so simmer a little less, but flavor stays tart.
• Sugar: swap for honey, use about 1 1/2 cups honey for 2 cups sugar and reduce the water by ~1/4 cup, honey adds floral notes and is sweeter so taste as you go.
• Water: replace with brewed hibiscus or tart cranberry tea (cooled) in the same amount to boost color and tartness, keep the lemon/citric acid so acidity stays safe for canning.
• Bottled lemon juice: use bottled lime juice 1:1 for similar acidity, expect a brighter, more citrusy flavor.

Pro Tips

1) Test the acid level if you want these on the shelf longterm. Use pH strips or a cheap pH meter and aim for about 4.6 or lower. If it’s close, add the extra lemon or citric acid, or just keep jars in the fridge or freezer instead. Don’t guess when it comes to safety.

2) Save and use the pulp. It ain’t trash — mix it into yogurt, fold into muffin batter, layer in parfaits, or freeze it in cubes for smoothies. Or dry it for baking later. That way nothing goes to waste.

3) Cut down on foam and cloudy bits by skimming while it simmers, or add a tiny bit of butter (like 1/4 teaspoon) to calm the foam. If it still looks cloudy, chill and decant the clearer top layer before canning or bottling.

4) Small flavor hacks: steep a slice of ginger, a vanilla bean or a rosemary sprig while it cooks, then remove before straining. Also, freeze some syrup in ice cube trays for cocktails or quick drinks, it’s way easier than thawing whole jars.