Strawberries and rhubarb are a match made in heaven. This homemade Strawberry Rhubarb Syrup draws on these classic spring flavors, making it easy to bring them to cocktails, mocktails and desserts. Simmered on the stove, it comes together in less than half an hour, but it lasts for weeks in the fridge so you can enjoy it all season.
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About this Strawberry Rhubarb Syrup recipe
I always get excited when I see rhubarb on the tables of the farmer’s market or the shelves at the grocery store. It means that spring has arrived, and this sweet-tart veggie is ready for the season.
Paired with strawberries, rhubarb adds an earthy, tart and delicious flavor. This classic flavor pairing is often baked into pies and desserts, but it is absolutely wonderful mixed into drinks too. Just take this sparkling strawberry rhubarb cocktail for example.
The easiest way is with a simple syrup. Stew strawberries and rhubarb together on the stove, then mix the remaining liquid with sugar to make a syrup you can mix into cocktails, mocktails, lemonade and even tea drinks. Bakers sometimes brush it onto cakes to keep them moist. Plus it lasts for a while in the fridge.
Why you’ll love this recipe
- Make ahead: Get a head start on the recipe before any spring gathering. It’s easy to mix with cocktails, into lemonade or top with champagne for a party-ready drink.
- Light and fresh: Strawberry and rhubarb together make drinks that are delightfully refreshing and sunny.
- Try something new: While rhubarb is not necessarily the most wildly known and used, it is so easy to love once you try it! Mixing it with a familiar flavor like strawberries will help you appreciate this seasonal delight.
Ingredients & essentials
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
You only need four ingredients to make this simple syrup. First, you’ll simmer together strawberries and rhubarb in water, which will help to extract the juices, essential oils and flavors from the produce. If you cannot locate fresh rhubarb, you can use frozen! The same goes for strawberries — feel free to use frozen berries instead of fresh.
You can make the syrup with just strawberries or just rhubarb if you prefer, or mix in other kinds of fruit and berries like blueberries, blackberries or even cherries. But the soft sweetness of strawberries is a perfect match for sour rhubarb, so I recommend you try it this way before you customize!
Once everything has softened and simmered down, you’ll strain the liquid and mix it with granulated sugar to make the simple syrup. Use any kind of sugar or sweetener that you like. Just keep in mind that anything brown, like brown sugar or honey, may change the color of the syrup.
As far as equipment, grab some measuring cups, a saucepan, a sharp knife, a cutting board and a fine-mesh strainer *. A strawberry huller * is nice to have, too. You’ll also need some kind of airtight jar for storing the syrup.
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Instructions
This syrup is easy to make on the stove. Slice the strawberries and rhubarb before you begin. It’s totally fine to use frozen strawberries or frozen rhubarb, or combine one fresh and one frozen. No need to thaw before you begin because all the melted liquid will go perfectly in the syrup.
- Add rhubarb chunks, strawberries and water to a large saucepan.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
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- Place a fine-mesh strainer * over a bowl and then pour the rhubarb mixture in to strain out the chunks. Add gentle pressure to ensure all of the liquid is drained out.
- Then stir in the sugar until dissolved. Let it sit for about 30 minutes to cool. Transfer the syrup to a glass jar. Then use immediately or cover and refrigerate for up to a month.
Tips & tricks
- Use a fine-mesh strainer, not a colander, so that no solids from the cooked-down fruit escape into the syrup.
- For the best balance, measure the liquid that you get from the syrup. Then add the same amount of sugar for a 1:1 ratio. You can add up to twice as much sugar (a 2:1 ratio), which will yield a sweeter, thicker syrup.
- Rhubarb’s flavor ranges from sweet to tart. The redder it is, the sweeter; the greener, the more sour. Since you’re adding sugar, it doesn’t matter as much, but if you would prefer less tartness, be sure to grab the reddest stalks.
Uses for Strawberry Rhubarb Syrup
Strawberry Rhubarb Syrup is fantastic in cocktails and mocktails, and you can use it any time you would use a fruity simple syrup. Try it in my favorite strawberry mocktail or this gorgeous rhubarb cocktail.
You can even drizzle this syrup over dessert! It would be delicious over a slice of strawberry rhubarb pound cake or strawberry rhubarb crumb bars.
If strawberries and rhubarb are nearing the end of their season, head to the farmers’ market and hop on this recipe soon!
FAQ
Store the simple syrup in an airtight container in the fridge for up to one month. If it ever smells off, looks cloudy or grows mold, it’s time to throw it out and make a new batch.
Rhubarb’s flavor ranges from sweet to tart. The redder the stalks, the sweeter and riper the rhubarb. Greener stalks will have a more tart and sour flavor.
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Strawberry Rhubarb Syrup
ingredients
- 8 stalks rhubarb washed and sliced into 1-inch pieces, leaves removed (about 2 cups)
- 10-12 whole strawberries hulled and quartered
- 2 cups water
- 1 cup sugar
instructions
- In a large saucepan, combine rhubarb chunks, strawberries and water. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer gently until the rhubarb has softened, about 15 minutes.8 stalks rhubarb, 2 cups water
- Place a fine-mesh sieve * over a bowl. Add rhubarb-strawberry mixture and allow liquid to drain out. Add gentle pressure. Add the sugar to the warm mixture and stir until the sugar has dissolved.10-12 whole strawberries, 1 cup sugar
- Transfer to a food-safe, airtight container such as a glass jar. Cover and refrigerate for up to 1 month.
notes
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