Oma's Rhubarb Syrup (Rhabarbersirup)

by: Lydia Fulson  /  Writer, Artist, Traveler, Granddaughter & Ever-Learning German Cook

Updated March 15, 2026

Make homemade rhubarb syrup with this easy German Rhabarbersirup recipe. Just 3 ingredients and a delicious way to use fresh rhubarb. And, you also get rhubarb butter!

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MMM! can you taste it already?

This one’s a bit of a two-for-one rhubarb treat: syrup and butter. Both are bright, lecker, and such a pretty way to use rhubarb. And if you’ve never made them before, don’t worry, I’ll walk you through it.

Top Tips for Best Results

1. Use fresh rhubarb: This recipe is best in rhubarb season, when the stalks are at their freshest and fullest of flavor.
2. Simmer until soft: Let the rhubarb cook until very soft and the liquid starts to thicken before straining.
3. Strain well: Use cheesecloth or a fine mesh sieve, then gently squeeze out the extra juice so you get every bit of syrup.
4. Store the butter tightly: Keep the rhubarb butter in an airtight container in the fridge. 

This rhubarb syrup is wonderfully easy and made with only 3 ingredients. Oma used fresh garden rhubarb, and of course I had to taste both the syrup and the butter.

The syrup was delicious on its own, and I can already tell it would be so lovely mixed with ginger ale for a fresh, sparkling treat. The butter was amazing on salted caramel cookie crisps, but the real surprise was watermelon. I tried it during our Kaffeeklatsch break, and that sweet-tart combo was my favorite.

Best Time to Make Rhubarb Syrup

Rhubarb syrup is best made in spring and early summer, when fresh rhubarb is in season. Look for stalks about 12 inches long before picking, and never eat the leaves since they’re toxic. Fresh rhubarb gives the best flavor, which is why this syrup is such a lovely seasonal treat.

Fresh rhubarb from the garden, ready to turn into homemade syrup and rhubarb butter.

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How to Make Rhubarb Syrup & Butter

Add the chopped rhubarb, water, and sugar to a large pot. Then let it simmer, stirring now and then, until it softens and starts to look like this.

Chopped rhubarb goes into the pot with water to start softening.

It doesn’t take long for the rhubarb to cook down. Once it reaches this soft stage, you’re ready to strain it and turn it into syrup and rhubarb butter.

As the rhubarb cooks, it softens and releases its lovely tart flavor.

Line a fine mesh strainer with cheesecloth and set it over a bowl. Pour in the cooked rhubarb mixture to separate the syrup from the pulp.

The cooked rhubarb is transferred to a cheesecloth-lined sieve so the syrup and pulp can be separated

Then lift the cheesecloth and gently squeeze to get the last of the syrup into the bowl below.

Straining the cooked rhubarb gives you the rosy syrup while the pulp is saved for rhubarb butter.

The leftover pulp becomes a smooth rhubarb butter that is delicious on bread.

The leftover pulp becomes a smooth rhubarb butter that is delicious spread on bread.

Pour the finished syrup into a jar or bottle. Then refrigerate both the syrup and the butter until ready to use and enjoy.

The finished rhubarb syrup is bright, pretty, and ready to enjoy on its own or mixed into drinks.

If this rhubarb recipe looks a bit familiar, you’re right. It begins much like rhubarb syrup, but this time it becomes rhubarb pudding.

Made in a similar way, rhubarb pudding is a creamy dessert with a few extra ingredients and a very different finish.

Creamy sweet-tart rhubarb pudding makes a lovely old-fashioned dessert.

Rhubarb pudding, syrup and butter are all great spring/ summer treats. Especially if you're looking for something new to serve your guests. When Oma first had me try these, I was in awe. 

How to Serve Rhubarb Syrup and Rhubarb Butter

One of the nicest things about this recipe is that you get two treats to enjoy.

Rhubarb syrup is lovely stirred into ginger ale or sparkling water for a fresh drink. It’s also delicious drizzled over ice cream, pancakes, waffles, or spooned into pudding for a little sweet-tart flavor.

Rhubarb butter is wonderful spread on bread, brötchen, or crackers. For something a bit unexpected, try it on watermelon or with salty snacks for that sweet-and-salty contrast. It’s also so lecker with ice cream.

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Oma's Rhubarb Syrup (Rhabarbersirup)

Make homemade rhubarb syrup with this easy German Rhabarbersirup recipe. Just 3 ingredients and a delicious way to use fresh rhubarb. And you also get rhubarb butter!

Prep Time:

10 minutes

Cook Time:

20 minutes

Total Time: 

30 minutes

Servings:

Makes 16 ounces syrup, 1 cup butter

Ingredients:

• 8 cups (about 900 g) chopped rhubarb 
• 2 cups (480 ml) water
• 2 cups (400 g) white sugar

Instructions:

1. Combine the rhubarb, water, and sugar in a deep saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally with a wooden spoon, for about 20 minutes, until the rhubarb is soft and the liquid has started to thicken.
2. Set a strainer lined with cheesecloth, or a fine mesh sieve, over a large bowl. Carefully pour the rhubarb mixture into the strainer so the syrup drains into the bowl.
3. Lift the cheesecloth with the rhubarb pulp inside and gently squeeze out any remaining syrup into the bowl.
4. Pour the strained syrup into a jar or bottle, then remove the rhubarb pulp from the cheesecloth.
5. Serve the syrup and rhubarb butter with whatever you like, and enjoy.

Notes/Hints:

• Store the rhubarb syrup in a jar or bottle in the refrigerator, and keep the rhubarb butter in an airtight container in the fridge. For best freshness, enjoy both within 2 weeks.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated March 15, 2026

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.