This Homemade Rhubarb Syrup (cordial) is tangy, sweet and an ideal addition to refreshing drinks, cocktails, mocktails and desserts that celebrate the flavors of summer. Made from rhubarb stalks and just a few pantry ingredients, it’s easy to prepare at home and stores well.
In Sweden this type of drink concentrate is called rabarbersaft. Saft is a Scandinavian term for a fruit concentrate that’s typically diluted with still or sparkling water (or combined with spirits) to make a bright, flavorful beverage — a great way to use an abundance of garden rhubarb.
Read on for clear, step-by-step instructions to make your own rhubarb cordial and ideas for using it.
Why this recipe works
- Just four ingredients reduce down into a flavorful syrup that brightens drinks all summer long.
- Non-alcoholic by default, the syrup is versatile — mix it with still or sparkling water for a refreshing soft drink or add it to cocktails and mocktails.
- It freezes very well, so you can preserve summer rhubarb and enjoy the flavor year-round.
Ingredients
Four simple ingredients: fresh or frozen rhubarb stalks, lemon zest and juice, granulated sugar, and water.
Special equipment needed
- Fine mesh strainer
How to make this recipe
- Trim and chop rhubarb into pieces about 1 inch long. Zest and juice one lemon.
- Add the chopped rhubarb, sugar, water, lemon zest and lemon juice to a large saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until the rhubarb breaks down completely, about 15–20 minutes.
- Pour the mixture through a fine mesh strainer into a bowl, pressing on the solids with a rubber spatula to extract as much liquid and flavor as possible.
- Cover and chill the strained syrup until ready to serve.
Expert tips
- Only the stalks of rhubarb are edible — discard the leaves.
- Press thoroughly on the solids left in the strainer to recover as much syrup and flavor as possible.
FAQs
A cordial can be non-alcoholic or alcoholic. The non-alcoholic version (this recipe) is a concentrated sweet syrup meant to be diluted with water or sparkling water, used in cocktails or drizzled over desserts. Alcoholic cordials are spirit-based infusions used as cocktail ingredients or sipped on their own.
Try adding chopped strawberries for a strawberry-rhubarb cordial or a small amount of chopped fresh ginger for rhubarb-ginger syrup. You can also substitute orange juice for the lemon for a different citrus profile.
Refrigerate the syrup in a covered container and use within two weeks. For longer storage, freeze the syrup (see next FAQ).
Yes. Freeze portions in ice cube trays, then transfer the frozen cubes to a sealed freezer bag or container. Cubes thaw quickly and keep for several months.
How to use rhubarb syrup (cordial)
The simplest way to enjoy the syrup is to stir a couple of tablespoons into cold sparkling or still water over ice, then adjust to taste. Other ideas:
- Stir a little syrup into lemonade for a bright twist.
- Mix with sparkling wine, prosecco or champagne for an elegant pre-dinner drink.
- Drizzle over vanilla, strawberry or cardamom ice cream for a quick dessert finish.
Related recipes
More rhubarb favorites to try:
Strawberry Rhubarb Compote (Easy Strawberry Rhubarb Sauce)-
Old-Fashioned Norwegian Rhubarb Crumb Cake
-
Rustic Strawberry Rhubarb Rye Galette
-
Strawberry Rhubarb Barley Scones
Recipe
Homemade Rhubarb Syrup (Rhubarb Cordial)
This homemade rhubarb syrup is tangy, sweet and perfect for refreshing drinks, cocktails and desserts. It comes together with just a few ingredients.
Ingredients
- 1 pound fresh or frozen rhubarb stalks, cut into chunks
- Zest and juice of one lemon
- 1 cup granulated sugar
- 2 ½ cups water
Instructions
- Combine rhubarb, lemon juice and zest, sugar and water in a large saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the rhubarb is very tender and the sugar dissolves, about 15 minutes.
- Remove from heat and strain the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid and flavor as possible.
- Chill the syrup and serve diluted with still or sparkling water, over ice, or use as an ingredient in cocktails and desserts.
Notes
Storage and freezing: Refrigerate the syrup in a sealed container and use within two weeks. To freeze, pour the syrup into ice cube trays; once frozen, transfer cubes to a sealed freezer bag for long-term storage.
Variations: Add chopped strawberries for strawberry-rhubarb cordial, or fresh ginger for a rhubarb-ginger version. Swap orange juice for lemon for a different citrus note.
Serving ideas: Mix a few tablespoons with sparkling or still water, add to lemonade, top sparkling wine, or drizzle over ice cream.
If you try this recipe, please rate it and share a photo of your rhubarb syrup on Instagram using the hashtag #truenorthkitchen and tagging @true_north_kitchen.