Rhubarb Simple Syrup

Our farmer’s market is in full force right now, and it’s one of my favorite times of the year to visit with my local farmers, especially Paula and Jerry. I normally bike there, first thing, on Saturday morning to see what everyone is offering. After bumping into Jerry at the local baker’s tent, I had asked him if garlic was at his stand yet, and low and behold, he said they just picked it. Their garlic was pretty darn awesome last year, and as I have yet to pull mine from my yard, I decided to get a couple of bulbs from him, along with some great looking rhubarb, among other things.

I had no idea what I was going to do with the rhubarb, and all I knew is that I had a pound of it, only to be created into something delicious. This is one of those delicious recipes. A rhubarb simple syrup.

Rhubarb Simple Syrup Recipe
Rhubarb Simple Syrup Recipe

To say the least, this stuff is pretty darn good, and my daughter and I have been squirting it in all sorts of things, from water, to cocktails, to lemonade. It’s sweet, and just slightly sour and that has us coming back for more.

Let’s get started.


  • 3 ribs of rhubarb, cut into sections, and lightly smashed
  • 1 cup of sugar
  • 1 cup water

Simple. Hence the name.

Add everything to a saucepan, and bring to a light boil. Stir to dissolve the sugar, and then set aside off the heat to let it cool.

Once cooled, go ahead and store it in the refrigerator.

Rhubarb Simple Syrup

Not only is the color awesome, but the flavor is really great, especially when added to cold drinks on a hot summer day. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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