Homemade rhubarb syrup is incredibly easy to make and delicious with seltzer or drizzled over ice cream. It's also quite tasty mixed with ginger beer, dark rum, and lime, or used in any type of drink where you want a jolt of spring or summer flavor.
Simmering the rhubarb with water and sugar rapidly extracts its color and flavor into the simple syrup.This vibrant, sweet-tart syrup comes together in just minutes by simmering the chopped-up springtime vegetable with sugar and water. After straining , the resulting syrup is infused with both the bright magenta color and fruity-sour flavor of the rhubarb stalks.
The syrup is wonderfully versatile. You can add it to seltzer for a light and refreshing homemade soda, drizzle it over baked goods and ice cream, and mix it into alcoholic drinks. We use it to great effect in this, and it's also quite tasty mixed with ginger beer, dark rum, and lime—let's call it a "Late Spring Dark and Stormy."
Feel free to adjust the sweetness of this syrup to your liking. We've kept the sugar on the lower end relative to the water content of the mixture, for a syrup that leans more tart and bracing than sugary sweet. But you may find that in some instances more sugar is a welcome addition, which you can add either right at the beginning when simmering the rhubarb, or later on by dissolving more additional sugar into the syrup.
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