This 3-Ingredient Rhubarb Simple Syrup is the perfect addition to summer drinks, cakes, and ice cream. Plus, it’s super easy to make!
When we were in Dublin last month, we ate at this restaurant called Crackbird, it was good – great even. But the Rhubarb Lemonade was what really intrigued me. The thought of making it had never occurred to me, but it was delicious! I knew in order to make it back home, I was going to have to make a simple syrup, and since it’s rhubarb season… I was in luck!
I love simple syrups and they’re so easy to make too! This one was adapted from my Blackberry Simple Syrup, a recipe that I love to use in cocktails! This one will of course be used in a lemonade recipe hitting the blog soon, but I figured you guys could get a head start with the simple syrup so you’re ready. Plus, you can use it on ice cream, drizzle it on cakes, and flavor up a cocktail in the meantime!
Rhubarb Simple Syrup
- 2 cups Rhubarb chopped
- 3/4 cup Sugar
- 1/2 cup Water
- Add rhubarb, sugar, and water to a medium sized pot and cook over medium-low heat at a low simmer for 10-15 minutes until rhubarb is soft.
- Strain and store in an air tight container in the fridge for up to 3 weeks.