Skip to main content

  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Low fat per serve
  • Vegan
  • Vegetarian

Both tangy and sweet, this rhubarb sugar syrup is the perfect base for a refreshing cocktail. 

  • Makes1, cup
  • Cook time15 minutes
  • Prep time5 minutes
Rhubarb sugar syrup cooking in pan


  • 1 cup (220g) caster sugar
  • 4 rhubarb stems, coarsely chopped

Nutritional information

Per tbs: Energy: 460kJ/110 Cals (5%), Protein: 0g (0%), Fat: 0g (0%), Sat Fat: 0g (0%), Carb: 28g (9%), Sugar: 28g (31%), Dietary Fibre: 0g (0%), Sodium: 0.1mg (<1%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the sugar and 1 cup (250ml) water in a medium saucepan over low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves. Add the rhubarb. Bring to the boil over high heat. Cook for 10 mins or until syrup thickens slightly. Set aside to cool completely.

  2. Step 2

    Strain through a fine sieve into a clean jar. Place in the fridge to chill.

Recipe tip

Use it up:
This rhubarb sugar syrup is the not-so-secret ingredient in our Rhubarb and Raspberry Cocktail.  

Clever storage: Don’t toss the rhubarb after making the syrup. Store in an airtight container in the fridge for up to 1 week. Spoon it over yoghurt or porridge.