Rhubarb Soda • healthy & refreshing!

This homemade rhubarb soda begins with a simple syrup made from fresh or frozen rhubarb stalks, sugar (or a sweetener of your choice), and water. Once you chill the syrup, mix it with cold sparkling water using a 2:1 ratio—roughly 1/3 cup syrup to 2/3 cup sparkling water—for a bright and bubbly drink that’s perfect for any season. Plus, this syrup isn’t just for soda; it’s fantastic in cocktails, mocktails, or drizzled over desserts to add a touch of springtime magic.

Light, tangy, and a breeze to make, this homemade rhubarb soda starts with a small batch of rhubarb syrup crafted from fresh or frozen rhubarb stalks, a bit of sugar or your favorite sweetener, and water. After chilling the syrup, you’ll stir it into sparkling water in a 2:1 ratio—about 1/3 cup syrup to 2/3 cup fizzy water if you’re making an 8-ounce glass—for a refreshing and lively soda that’s super easy to whip up at home.

Below, I’ll walk you through a simple step-by-step method to make the syrup (it’s mostly simmering and then straining), plus clear instructions on mixing the soda just right. I’ll also share handy tips to keep your soda fizzy and delicious every time. The syrup is pretty versatile—use it to brighten cocktails, mocktails, or pour over ice cream or yogurt. Store it in your fridge for about 10–14 days or freeze it for longer storage.

• What you’ll make: a rich rhubarb simple syrup using just rhubarb stalks (remember to toss the leaves—they’re not safe to eat!).
• How to mix: suggested syrup-to-sparkling water ratio plus tips to keep your drink bubbly when served.
• Flavor ideas: ways to personalize your syrup with ginger, herbs, or warm spices.
• Storage & make-ahead tips: how to keep that syrup fresh and ready whenever you want a quick drink.
• Beyond soda: fun ways to use your syrup in cocktails, mocktails, or as a dessert drizzle.

Excited to try it? Scroll down for everything you need: ingredients, simple step-by-step instructions, and a few easy variations so you can make it your own.

Why You’ll Want To Make It

This rhubarb soda is exactly what you want for a homemade springtime refreshment: it’s bright and tangy, super easy to make, and the syrup goes way beyond just one drink. It’s quick to prep, flexible to tweak, and always looks and tastes a little more special than anything you’d grab off a store shelf.

• Fresh, seasonal flavor: Rhubarb has that tart and lively punch you just don’t get from typical sodas—it really screams spring in the best way.
• Fast and fuss-free: Most of the work is just letting it simmer and then straining; once chilled, mixing your soda takes seconds. The 1 part syrup to 2 parts sparkling water ratio is an easy place to start.
• Completely customizable: You control the sweetness, and you can add fresh ginger, citrus, herbs, or warm spices. Want a lighter taste? Use just a tablespoon or two of syrup in your glass.
• Multipurpose syrup: Save the syrup to jazz up cocktails, mocktails, or pour over desserts like ice cream or yogurt — or even a slice of White Chocolate Raspberry Dream Cake. You can even reduce it further to a concentrated cordial if you like.
• Healthier choice: Because you pick your sweetener and control how much syrup you add to each glass, this can be a lower-sugar alternative to store-bought sodas.
• Make it ahead: The syrup keeps well in the fridge for 10–14 days and freezes nicely, so you can have it ready whenever the craving hits.
• Works with fresh or frozen rhubarb: Use whatever you have on hand; frozen rhubarb works great, so this tasty treat isn’t just for spring—it’s all year round.

Whether you’re after a fizzy zero-proof refresher, an easy base for cocktails, or a pretty syrup to drizzle, this rhubarb soda recipe is reliable, versatile, and downright delicious. You’ll find yourself making it over and over.

• Bright, fresh flavor that blows typical store-bought sodas out of the water.
• Simple and quick prep — mostly simmering and straining.
• Customize it any way you like with sweetness levels, spices, herbs, or even a boozy twist.
• A healthier soda alternative since you control the sugar and portions.
• A rhubarb syrup that stores well and works for lots of different drinks and treats.

Ingredients and Sweetener Choices

• 1 lb fresh rhubarb stalks, trimmed and chopped*
• 1/2 cup sugar or your favorite sugar substitute (adjust according to package instructions)
• 3 cups water
• sparkling water

Simmer the Syrup, Strain, and Mix

1. Trim and chop rhubarb stalks and discard the leaves.
2. Combine chopped rhubarb and sugar in a non-reactive pot.
3. Pour in the water and stir to combine.

4. Optional: add flavorings (split vanilla bean, star anise, cardamom pods, cinnamon stick, or sliced ginger) to the pot.

   

5. Bring to a boil, then reduce heat and simmer gently about 8 minutes until the rhubarb is very soft.
6. Let the pot cool at least 15 minutes to room temperature.
7. Strain the mixture through a fine-mesh sieve, jelly bag, or cheesecloth, pressing gently on the pulp to extract all the syrup.

8. Optional: boil the strained syrup further to concentrate/thicken if desired.

   

9. Refrigerate the syrup until completely chilled.

10. When ready to serve, pour about 1/3 cup chilled rhubarb syrup into a glass, add 2/3 cup cold sparkling water, add ice, and combine just before drinking to preserve the fizz.

    

Flavor Tips and Easy Tweaks

Want to make your rhubarb syrup more interesting? Try adding a vanilla bean (split open), a whole star anise, crushed cardamom pods, or a cinnamon stick into the pot while you’re simmering the rhubarb. Fresh ginger also pairs beautifully, so toss in a few thin slices for a little warming kick.

If your syrup ends up a bit too sweet, squeeze in a splash of lemon or lime juice—the citrus will brighten it right up and balance the sweetness, much like a well-made cilantro-lime dressing does.

For a richer, cocktail-worthy syrup, boil the strained syrup a bit longer to thicken and concentrate those flavors.

Looking for a light, low-calorie option? Use just a tablespoon or two of syrup per glass for a subtle twist on sparkling water that’s still fun and flavorful.

Feeling festive? Add a splash of gin, vodka, or rum to your rhubarb soda for an easy, spring-inspired cocktail that’s perfect for sipping on warm days.

Mix-Ins and Substitutions

• Ginger rhubarb: add fresh ginger slices when simmering and strain out with the pulp for a spicy twist.
• Herbal touch: toss in mint, basil, or a rosemary sprig as the syrup cools for a fresh herbal flavor.
• Warm spices: simmer with cinnamon sticks, cardamom pods, or a vanilla bean split open for cozy, warming notes.
• Less sugar: swap sugar for a sugar substitute or use less syrup in the glass to keep it lighter and less sweet.
• Cocktails: add a shot of your favorite spirit like gin, vodka, or rum to the rhubarb soda, or top with prosecco instead of sparkling water for a fancy spritz.
• Concentrated syrup: boil down the strained syrup further to make a thick cordial perfect for cocktails or drizzling on desserts like Apple Cider Cookies.

Storing, Freezing, and Shelf Life

Keep your rhubarb syrup fresh by storing it in a tightly sealed jar or bottle in the fridge for up to 10–14 days. To keep your soda nice and bubbly, mix the syrup with sparkling water only when you’re ready to serve. If you want to save it longer, you can freeze the syrup—use ice cube trays or freezer-safe containers and freeze for up to 3 months. Just thaw it in the fridge before using. If you ever notice weird smells, mold, or bubbling (fermentation signs), it’s safest to toss it out. Sometimes sugar can crystallize in the syrup—if that happens, gently warm it to dissolve the sugar, then chill again.

Common Questions and Answers

• Can I use frozen rhubarb? Absolutely! Frozen rhubarb is a great stand-in and can go straight into your pot, no need to thaw first.
• Can I reduce or leave out the sugar? You sure can. Adjust the sweetness with less sugar, swap in honey or maple syrup, or use a calorie-free sweetener. Just keep in mind sweetness levels will vary, so taste as you go.
• How long can I keep the syrup? When refrigerated, it lasts about 10–14 days. Frozen, it can keep up to 3 months.
• What’s the best syrup-to-sparkling water ratio? I recommend about 1 part syrup to 2 parts sparkling water (that’s around 1/3 cup syrup to 2/3 cup sparkling water per 8-ounce glass), but feel free to adjust to what you like.
• Are rhubarb leaves safe to use? No way. Only use the stalks—the leaves contain toxins and should always be thrown away.
• Can I make the soda ahead of time? It’s best to make the syrup ahead and keep it chilled. Mix with sparkling water right before serving to keep it bubbly and fresh.