Strawberry Rhubarb Syrup Recipe
Amy Traynor
This sweet and tart syrup is made with fresh strawberries and rhubarb. Add this nostalgic spring flavor to cocktails, mocktails, lemonade, or drizzle it over pancakes.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Drinks
Cuisine American
- 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.
Keyword floral syrup, rhubarb, spring recipes, strawberry