Strawberry Rhubarb Simple Syrup
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This easy strawberry rhubarb simple syrup recipe is the perfect way to add this classic combo to homemade sodas, lemonades, desserts, and more. Perfect for summer entertaining!
I look forward to the first strawberry harvest all winter long, and I’m a big fan of rhubarb, too. The tartness of the rhubarb balances the sweetness of the berries so well, and is a refreshing combination especially after a long day in the garden!
You just need equal parts rhubarb and strawberries, plus water and sugar to create the syrup. Let the mixture bubble and simmer to bring out the flavors, then cool, strain, and serve. It’s everything you need for spring sodas, cocktails, lemonades, and more!
Satisfy your rhubarb cravings with these moist Apple Rhubarb Muffins! They’re made with a crunchy oat topping and taste like crisp in muffin form.
What you’ll love about this strawberry rhubarb syrup
- Quick and easy – This recipe has three main steps: make the syrup, simmer the fruits, and cool and strain. Once you make homemade rhubarb strawberry syrup for the first time, you’ll totally understand why I have dozens of syrup recipes on my blog! They’re very easy to make.
- Great for entertaining – One of my favorite party planning tips is to make a variety of different simple syrups and offer a stash of sparkling water or club soda. Your guests can make their own flavored sodas! This syrup would also be great for making white wine spritzers, Moscow mules, and so much more.
- Use fresh or frozen – I’m all about using fresh ingredients whenever possible, but this syrup is an easy way up the frozen berries and rhubarb in your freezer! You don’t even need to thaw them.
Equipment
You’ll need:
- Cutting board and knife
- Small saucepan
- Fine-mesh sieve
- Mason jar or glass bottle
- Funnel (optional, but handy)
Ingredients
- Strawberries – Rinse and dry fresh strawberries. You don’t need to toss the tops; they can be simmered with the strawberries and rhubarb.
- Rhubarb – Cut into small 1-cm cubes.
- Sugar – You need regular white sugar. That can be organic, evaporated cane sugar, etc., but stick with white sugar.
- Water
How to Make Strawberry Rhubarb Simple Syrup
1. Combine the water and sugar together in the saucepan and place over medium heat for 5-10 minutes until the sugar crystals dissolve.
2. Add the strawberries and fresh rhubarb pieces to the pan and continue cooking for 20-30 minutes, stirring occasionally. The berries and rhubarb will begin to soften and lose color.
3. Remove the mixture from the heat and allow it to cool to room temperature.
4. Place a funnel in your mason jar or container, and place the strainer on top. Strain out the fruit mixture.
5. Use as desired to sweeten tea, lemonades, sodas, and more.
Storing Suggestions
Store any leftover syrup in a glass bottle or airtight container in the fridge for 1-2 weeks.
Tips & Variations
- Use fresh or frozen. Fresh ingredients will cook a little faster, but this is a fantastic way to use up some frozen strawberries and rhubarb.
- Scale up or down. As long as you keep the basic ratio, you can make a smaller batch or a larger one as needed.
- Make a rhubarb simple syrup. If you want that tart rhubarb flavor without the sweetness of strawberries, replace the strawberries with extra rhubarb (2 cups total).
- Change the fruit. Strawberry and rhubarb are best friends, but why not try blueberries or cherries? They’d benefit from the tart tanginess of rhubarb.
- Add some heat. Add a few slices of ginger to give the syrup a bright, cleansing bite.
- Make a pancake syrup. After simmering the rhubarb and ginger for a while, the mixture will soften greatly. They still taste wonderful, and you could easily blend the whole recipe together with an immersion blender for a thick strawberry rhubarb sauce to pour over pancakes, waffles, or French toast.
How to Use Strawberry Rhubarb Simple Syrup
- Sweeten and color your homemade lemonade
- Make your own homemade soda or creamy Italian sodas
- Drizzle over vanilla ice cream or plain yogurt for sweetness and flavor
- Make fruity cocktails like strawberry rhubarb mojitos or margaritas
FAQs
Nope, this syrup must be refrigerated. It will last approximately 1-2 weeks in the fridge in an airtight container.
Yes, both frozen strawberries and rhubarb can be used to make this fruit syrup.
Related Recipes
Explore my simple syrup recipes to find the perfect flavors for your summer drinks.
- Raspberry Simple Syrup
- Cherry Simple Syrup
- Blackberry Simple Syrup
- Blueberry Simple Syrup
- Lavender Simple Syrup
Strawberry Rhubarb Simple Syrup Recipe
Equipment
- Medium or small saucepan
- Glass bottle or mason jar
Ingredients
- 1 cup strawberries, hulled and diced
- 1 cup rhubarb, diced
- 1 cup white sugar
- 1 cup water
Instructions
- Combine the water and sugar together in the saucepan and place over medium heat for 5-10 minutes until the sugar crystals dissolve.
- Add the strawberries and fresh rhubarb pieces to the pan and continue cooking for 20-30 minutes, stirring occasionally. The berries and rhubarb will begin to soften and lose color.
- Remove the mixture from the heat and allow it to cool to room temperature.
- Place a funnel in your mason jar or container, and place the strainer on top. Strain out the fruit mixture.
- Use as desired to sweeten tea, lemonades, sodas, and more.
Notes
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