Strawberries and rhubarb are a classic combination, and this Strawberry Rhubarb Simple Syrup is an easy recipe that can be used in several ways. From cocktails to lemonade, this sweet and slightly tart syrup is the perfect pink addition to your spring beverages.
How can I make rhubarb taste good?
My grandparents used to grow rhubarb in their garden. This garden disappeared long before I was born but my dad’s memory of it is, well, idealized. If you every go to the farmer’s market with him, he will tell you stories about the abundance of produce and wonderful meals that came from that garden.
Rhubarb is one of those that really take him back to his childhood. He tried very hard to recreate those wonderful dishes that my grandmother used to make but he never quite mastered rhubarb. The rhubarb was always stewed, soupy, stringy, tart, and gross.
Rhubarb can be a tough ingredient because it’s so tart. You need a lot of sweetness to balance it out. This Strawberry Rhubarb Simple Syrup recipe erases those bad memories and would make my father and grandmother proud.
Why do people mix strawberry and rhubarb?
Like I mentioned above, the texture of stewed rhubarb alone can be quite stringy not to mention tart. Rhubarb works best when mixed with something else. Strawberry and rhubarb are a classic combination. The sweetness of the strawberries is the perfect complement to the tart rhubarb. Plus, the texture of the strawberries is much smoother, so it helps keep the texture from being too stringy.
For this recipe, the solids of the strawberries and rhubarb are separated so that just the juice remains. The texture of the rhubarb doesn’t matter. However, those solids are great as a fruit spread on toast, waffles, pancakes or in anything you would use jam.
Strawberry Rhubarb Simple Syrup vs Simple Syrup
Simple syrup is very similar to this Strawberry Rhubarb Simple Syrup. Simple syrup is basically sweetener (honey, maple syrup, sugar, etc.) combined with water. This recipe is a fruit flavored simple syrup. If you’re looking for a plain simple syrup recipe, you can find one here.
How long does this syrup last?
The Strawberry Rhubarb Syrup lasts 5-7 days in a resealable container, if stored in the refrigerator.
How do you use this Strawberry Rhubarb Simple Syrup?
This recipe can be used in our Strawberry Rhubarb French 75, to flavor sparkling water, club soda or champagne, on pancakes, or in lemonade.
Strawberry Rhubarb Syrup Ingredients
- Rhubarb: Fresh or frozen rhubarb are acceptable.
- Strawberries: Fresh or frozen strawberries are acceptable.
- Fresh Ginger
- Honey: Maple Syrup is a good Vegan substitute
- Water
How to make Strawberry Rhubarb Simple Syrup
1. Combine the rhubarb, strawberries, ginger, sugar, and water in a heavy-bottomed saucepan and bring to a boil.
2. Reduce the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft, and the liquid has thickened slightly, about 20 minutes.
3. Pour the rhubarb mixture through a fine mesh strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup. Discard the pieces of ginger. Set the solids aside in a bowl and then carefully pour the syrup into a clean resealable container. Place the jar of liquid in the refrigerator until you are ready to use.
Tips on making the BEST Strawberry Rhubarb Simple Syrup
- Lasts 5-7 days in a resealable container in the refrigerator.
- Can be used in our Strawberry Rhubarb French 75, to flavor sparkling water, club soda or champagne, on pancakes, or in lemonade.
- Fresh or frozen strawberries and rhubarb are acceptable for this recipe.
- You can use this flavored simple syrup the same way you would any simple syrup.
- If you would like more information about honey and if it’s gluten free. Check out this post.
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Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
What can I make with rhubarb besides pie?
Strawberry Rhubarb Simple Syrup
Equipment
- 1 Mesh strainer cone strainer is helpful
Ingredients
- 3 cups Rhubarb chopped about 12 ounces, pink or red stalks only, frozen is a good substitute
- 3 cups Strawberries top removed and chopped, frozen is a good substitute
- 3 inch piece of Fresh Ginger thickly sliced
- 1 cup Honey Maple Syrup is a good Vegan substitute
- 1 cup Water
Instructions
- Combine the rhubarb, strawberries, ginger, sugar, and water in a heavy-bottomed saucepan and bring to a boil.
- Reduce the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft, and the liquid has thickened slightly, about 20 minutes.
- Pour the rhubarb mixture through a fine mesh strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup. Discard the pieces of ginger. Set the solids aside in a bowl and then carefully pour the syrup into a clean resealable container. Place the jar of liquid in the refrigerator until you are ready to use.
Video
Notes
- Lasts 5-7 days in a resealable container in the refrigerator.
- Can be used in our Strawberry Rhubarb French 75, to flavor sparkling water, club soda or champagne, on pancakes, or in lemonade.
- Fresh or frozen strawberries and rhubarb are acceptable for this recipe.
- You can use this flavored simple syrup the same way you would any simple syrup.
- If you would like more information about honey and if it’s gluten free. Check out this post.
I happen to like he taste of strawberry/rhubarb. This is a recipe for me.