Spring is here and there’s no flavor more spring-y than strawberry rhubarb!
This easy recipe cooks up in minutes and captures these sweet, tart, fruity flavors in a simple syrup that begs to be mixed into cocktails, mocktails, lemonade, or drizzled over pancakes.
Strawberry rhubarb syrup is a versatile sweetener that’s fruity and a little sour, making it great in all kinds of drinks. The kids will love it mixed with sparkling water for a quick, natural soda alternative.
I love to use this syrup in cocktails like a Strawberry Rhubarb Mimosa or a Strawberry Rhubarb Gin Sour.
You can use it in place of simple syrup in just about any cocktail that strawberry would be a good fit. Think easy Gimlets or even add a splash to your Gin & Tonic.
This springy syrup is also delicious drizzled over pancakes or brushed onto layer cakes in place of plain simple syrup.
Make a pink Strawberry Rhubarb Lemonade by mixing it with an equal measure of freshly squeezed lemon juice, and four parts water or sparkling water.
Strawberry Rhubarb Syrup ingredients:
To get started, gather your ingredients. Because you’ll be cooking this syrup, it’s ok if the strawberries are slightly overripe or starting to go soft.
In fact, when your berries are starting to turn, but before they go bad, that’s the perfect time to turn them into a syrup.
Fresh berries sometimes last only a couple of days and it can be such a bummer (and a waste of money) when they turn to mush before you have a chance to eat them.
This syrup can also be made with frozen strawberries. I haven’t made it with frozen rhubarb, but I’m sure that would work fine as well.
As long as the fruit is cooked in the syrup long enough to break down, it should turn out great.
The best part of this recipe is that it’s incredibly easy to remember. We’re using equal parts:
How to make the syrup
Begin by cutting your freshly washed berries and rhubarb into manageable pieces. I roughly chopped mine.
Next, combine the water and sugar in a small saucepan and heat over medium heat, stirring frequently, until all of the sugar has dissolved.
After you’ve dissolved the sugar, add the fruit to the pan and bring the mixture to a boil. Once bubbling, reduce the heat to low and simmer for about 10 minutes, or until the fruit begins to break down. The liquid will be bright red.
Allow the syrup to cool, then strain out the strawberries and rhubarb using a fine mesh strainer. Store any leftover syrup in a covered container in the refrigerator.
Strawberry Rhubarb Soda
After you’ve cooked, cooled, and strained your syrup, you can enjoy it right away by mixing one ounce of the syrup with four to six ounces of sparkling water.
Garnish with a slice of lemon and a fresh strawberry for the perfect non-alcoholic, easy, spring drink that everyone can enjoy. Make it a cocktail by adding one and a half ounces of your favorite clear spirit, like vodka or gin.
You might also enjoy these other spring recipes:
Strawberry Rhubarb Syrup Recipe
- 1 cup strawberries
- 1 cup rhubarb
- 1 cup sugar
- 1 cup water
- Chop the strawberries and rhubarb and set aside.
- Combine the sugar and water in a small saucepan over medium heat and stir frequently until the sugar dissolves.
- Add the strawberries and rhubarb to the pan and bring the mixture to a boil.
- Once bubbling, reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the fruit begins to break down. The liquid will be bright red.
- Allow the syrup to cool, then strain out the solids using a fine mesh strainer. Store any leftover syrup in a covered container in the refrigerator for up to 2 weeks.