Ingredients
Equipment
Method
Simmer the rhubarb
- Combine the fresh rhubarb and water in a large pot, then bring it to a boil over high heat (you should see rolling bubbles across the surface).
- Reduce the heat to a gentle simmer and simmer for 15 minutes until the rhubarb is very soft and breaking down easily when pressed with a spoon.
Strain and measure
- Strain the mixture through cheesecloth or a fine mesh strainer, pressing to extract all the liquid until you have about 4 cups of rhubarb juice (the strained pulp should look quite dry).
Make the syrup
- Return the rhubarb juice to the pot, add the sugar and lemon juice, then bring to a boil while stirring so the sugar dissolves as soon as it hits the hot liquid.
- Simmer for 5 minutes until the sugar is completely dissolved, looking for a clear, glossy syrup with no visible graininess.
Jar and process
- Pour the hot syrup into sterilized pint jars, leaving 1/4-inch headspace, and wipe jar rims clean before sealing.
- Process in a boiling water bath for 10 minutes so the jars are covered by at least 1 inch of water and you see a steady boil.
Serve
- Let the jars cool completely after processing, then use the syrup over pancakes, in cocktails, or mixed with sparkling water as a ruby-pink drizzle.
Notes
Pro tip: press the rhubarb pulp firmly when straining so the yield stays close to 4 cups—more juice means better flavor and a looser, pourable syrup. Store sealed jars in a cool, dark place; for best quality use within 12 months. After opening, refrigerate and use within 2 weeks. Freezer option: freezing is not recommended for canning jars, but you can freeze syrup in a freezer-safe container for up to 3 months. Dietary swap: for a lower-sugar option, use an approved sugar substitute made for syrup/canning (results vary), keeping the lemon juice for brightness.