Strawberry Rhubarb Simple Syrup

small pitcher of Strawberry Rhubarb Syrup surrounded by strawberries

5 from 1 vote

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.

Prep Time30

Total Time30

Course: beverages, Drink, Simple Syrup

Cuisine: American

Servings: cups

Calories: 505kcal

Author: Beth Chen

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.

Nutrition