Recipes | Beverages & Smoothies

Low FODMAP Rhubarb Ginger Syrup


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Easy Low FODMAP Rhubarb Ginger Syrup

This low FODMAP Rhubarb Ginger Syrup makes some of the best cocktails and mocktails. It is a little sweet, a bit tart, has a hit of ginger – and it is gorgeous!

rhubarb ginger syrup being poured into clear glass

Rhubarb Has No Detectable FODMAPs

Rhubarb is combined with sugar, fresh ginger and water and simmered together.

The only part that takes any special attention is when you strain the mixture; you will need a tiny bit of elbow grease.

rhubarb ginger syrup in glass topped with sparkling water

If you have spent any time on our site, you know we LOVE rhubarb. Any time we come across an ingredient that has shown to contain no detectable FODMAPs in lab testing, we dive right in and create recipes to bring to you. Please refer to our Explore An Ingredient: Rhubarb for more information.

glass and bottle of rhubarb ginger syrup on railing of deck

If you are as rhubarb-crazy as we are, check out our Strawberry Rhubarb Cobbler, Rhubarb Pie and even a savory Rhubarb Chutney, to start.

Bubbles Galore!

I love this Rhubarb Ginger Syrup over ice with sparkling water, but if bubbles do not agree with you, simply pour over ice and water down a bit. A slice of lime is welcomed, as well.

For The Adults

And, if you want a more spirited version, a low FODMAP portion of gin or vodka combine beautifully – as tastefully, literally – as well.

Fresh young ginger root.
Fresh young ginger root just harvested from our greenhouse.
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glass and bottle of rhubarb ginger syrup on railing of deck
4.17 from 6 votes

Rhubarb Ginger Syrup

This Rhubarb Ginger Syrup is versatile for mocktails and cocktails.

Low FODMAP Serving Size Info: 3 quarts (2.8 L); serving size ½ cup (120 ml)

Makes: 24 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Dédé Wilson


  • 5 cups (1.2 L) water
  • 4 1/2 cups (891 g) sugar
  • 5 1/2 pounds (2.5 kg) fresh rhubarb stalks, chopped
  • 3 ounces (85 g) fresh ginger root, peeled and chopped


  1. Place water and sugar in a large pot and stir together. Add rhubarb and ginger and bring to a simmer, covered. Cook for about 20 to 25 minutes, stirring once or twice, or until rhubarb is completely soft.
  2. Cool slightly, then strain through a fine wire-meshed strainer. Rhubarb Ginger Syrup will last in the fridge up to 2 weeks in an airtight container.



  • Staying hydrated is important and sometimes it can be confusing as what to drink while following the low FODMAP diet. This Rhubarb Ginger Syrup is a perfect example of how you can keep it interesting, while still adhering to the diet. Take the time to make this syrup and you will feel like you are treating yourself to something special.
Course: Beverage, Drinks, Sauce
Cuisine: American


Calories: 182kcal | Carbohydrates: 47g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 15mg | Fiber: 1g | Sugar: 45g | Vitamin C: 0.2mg | Calcium: 2mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.