Strawberry Rhubarb Simple Syrup is a deliciously sweet addition to all your favorite summer drinks. This 4-ingredient syrup is ready in minutes and the perfect way to use up all that summer rhubarb!
Rhubarb! It’s the one vegetable that grows well around here… almost TOO well… and the one thing I’ve never known quite what to do with. Every year I pick it when it’s ripe, stick it in my fridge, and more often than not… eventually decide to freeze it.
At some point, of course, it gets made into rhubarb bread, rhubarb crisp, rhubarb coffee cake, and any other rhubarb treats I can dream up. But recently I was eating at one of my favorite local restaurants and they had a rhubarb cocktail on the menu. And let me just say… it changed EVERYTHING!
It was sweet and tart and perfectly rhubarby, and all I could think was why didn’t I think of putting rhubarb in cocktails sooner??
And so I introduce Strawberry Rhubarb Simple Syrup. It’s the easiest way to infuse strawberry rhubarb flavor into any of your favorite cocktails or mocktails… and it’s also delicious drizzled over cakes, muffins, and quick breads!
what you’ll need for this recipe
Sugar – Sugar adds sweetness to the syrup and can be adjusted to taste. I used equal parts granulated sugar and water, which is the basic recipe for simple syrup. For less sweetness, use 1/2 cup or 3/4 cup.
Water – Water is the liquid element in the syrup, and is typically added in a 1:1 ratio with the sugar. I used 1 cup of each in this recipe.
Rhubarb – I used 1 cup fresh, chopped rhubarb. I like to cut it into smaller pieces to infuse as much flavor as possible.
Strawberries – I added 1 cup fresh, chopped strawberries with the rhubarb.
how to make strawberry rhubarb simple syrup
Boil the sugar & water. In a medium saucepan, combine the sugar and water. Bring to a rapid boil and allow the sugar to dissolve completely.
Add the chopped fruit. Remove the saucepan from the heat and add the chopped rhubarb and strawberries. Cover with a lid and set aside to steep and cool.
Strain & refrigerate. Once cool, use a fine mesh strainer to strain the fruit from the syrup. Use immediately or store in a closed container in the refrigerator. Simple syrup will last for up to 2 weeks.
tips & tricks
Adjust the sweetness level by using more or less sugar.
For maximum flavor, allow the fruit to steep and cool fully before straining it.
Cut the rhubarb into small (1/2 inch) pieces for maximum rhubarb flavor.
Try adding it to these drinks & cocktails!
Strawberry Rhubarb Simple Syrup is a delicious addition to any of your favorite cocktails. Add a splash to wine, champagne, or a light beer.. or mix it into these favorites!
Strawberry Rhubarb Simple Syrup
Ingredients
- 1 cup water
- 1 cup granulated sugar Use less for a less sweet syrup
- 1 cup rhubarb chopped
- 1 cup strawberries sliced
Instructions
- Combine water and sugar in a medium saucepan; bring to a boil.
- Remove from heat. Stir in rhubarb and strawberries.
- Cover and let stand until cool.
- Strain syrup; add to your favorite drinks or drizzle over ice cream or desserts.
- Store in refrigerator.
Who knew you could drink rhubarb? Sounds interesting!
Good to know that it goes easily. Our growing season is short, so I’m always looking for plants that will grow easily and quickly. This syrup sounds delicious.
Funny post Cathy! I feel the same about rhubarb!!!! This looks like you have helped me find a solution!!!! 🙂 thanks my friend!!! :). This looks delicious!
I think these pictures are stunning, I just want to drink it up! I need to become more familiar wih rhubarb! I never know what to do with it! Well, at least I DIDN”T know what to do with it!
Cathy, this looks wonderful!! What a great use for all your rhubarb! Loving all your pictures, just beautiful 🙂 Hope you have a great weekend coming up!
I guess that could be a problem to get an over-abundance of something, even if it is rhubarb! I love it. This simple syrup sounds like a great way to use it and it’s the most gorgeous color!
YUM! Looks so good! We would love for you to come and link up with us at Your Designs This Time! http://elizabethjoandesigns.com/2014/06/designs-time-no-14/
Delicious! I associate rhubarb with my gramma – she always had it in some kind of dessert at every holiday! Pinning this, Cathy!