Pink Rhubarb-Lemon Syrup


  • Prep Time10 mins
  • Total Time10 mins
  • Makes1 Cup
Pink Rhubarb-Lemon Syrup
Chatelaine Triple Tested

Make a delicious, fresh pop with this syrup and soda water. (Or add some gin!) Plus, variations for homemade ginger ale; lemon-mint; and cream soda syrups.


  • 1 cup granulated sugar

  • 1 1/2 cups coarsely chopped rhubarb

  • 1 tbsp lemon juice*

  • sparkling water


  • Make syrup by mixing sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium-high. Stir in rhubarb and remove from heat. Cover and let steep for 1 hour. Strain, then stir in lemon juice. (*For a rhubarb-only syrup, omit the lemon juice.)

  • Make soda by adding syrup into sparkling water. Try a 3:1 water to syrup ratio, adjusting to preferred taste.

Nutrition (per serving)

Calories 49, Carbohydrates 13g.

Syrup Variations

1. Ginger ale: 

Instead of rhubarb, use 1/2 cup finely chopped fresh ginger. Continue with recipe.

Use in an ice cream float:

 Mix Ginger Ale Syrup into sparkling water. Top with your favourite ice cream.

2. Lemon-mint syrup: 

Instead of water, use 1/2 cup lemon juice. Omit rhubarb. When syrup mixture boils, stir in 1 cup coarsely chopped mint and the peel of 1 lemon. Continue with recipe. 

Use in a lemon-mint fruit dip:

Combine 1/2 cup Greek yogurt with 3 tbsp Lemon-Mint Syrup and 1/2 tsp lemon zest. Mix thoroughly. Serve as a dip for fresh fruit.

3. Cream soda

Reduce granulated sugar to 3/4 cup and add 1/4 cup brown sugar. Omit rhubarb. Stir in 1 1/2 tsp pure vanilla. Continue with recipe.

Get more of our best rhubarb recipes.