Strawberry Rhubarb Syrup
This Strawberry Rhubarb syrup is sweet, tangy, and bursting with fresh, vibrant flavor. It’s perfect for drizzling over pancakes, mixing into drinks, or adding a fruity twist to desserts.
Servings 10 ounces
Calories 132kcal
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
Choosing rhubarb: For a sweeter syrup, use the reddest stalks of rhubarb. Green stalks are more tart.
Storage: Store in an airtight container in the fridge for up to one month. If it ever looks cloudy or smells off, it's time to toss it. You can always make a new batch!
Fresh vs. frozen: It's totally fine to use fresh or frozen rhubarb and/or strawberries.
Nutrition
Serving: 1ounce | Calories: 132kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 338mg | Fiber: 4g | Sugar: 27g | Vitamin A: 59IU | Vitamin C: 88mg | Calcium: 60mg | Iron: 1mg
