Lisa Yarde
Homemade Strawberry Rhubarb Simple Syrup is the best way to take advantage of abundance during rhubarb season! Strawberries and rhubarb naturally go together in this easy-to-make recipe for a simple syrup. From cocktails to spritzers, lemonades to homemade sodas, you’ll be surprised at the countless amount of to enjoy this flavorful syrup!
Strawberry Rhubarb Syrup
Strawberry Rhubarb Mint Simple Syrup can be used for cocktails, pancakes and ice cream
Servings: 4 Cups
Calories: 26kcal
Equipment
- Measuring Cups/Spoons Set
- Glass Liquid Measuring Cups
- 8 x 24-Inch Plastic Cutting Board
- 8" Chef's Knife
- 5-1/2-Quart Dutch Oven with Domed Lid
- Wooden Spoon Set
- Fine-Mesh Sieve Set
- 8-Cup Measuring Cup with Lid
Ingredients
COMBINE
- 1 ¼ lb. Fresh strawberries, hulled and halved
- 1 lb. Chopped fresh or frozen rhubarb
- 1 ½ cups Sugar
- 1 ½ cups Water
STIR IN
- 2 Tbsp. Fresh lemon juice
Instructions
- Combine strawberries, rhubarb, sugar, and water in a pot; heat over medium until fruit is soft, stirring occasionally, about 25 minutes. Let syrup come to room temperature, then strain through a fine-mesh sieve into a bowl (do not press). Discard solids.
- Stir in lemon juice. Store syrup in an airtight container in the refrigerator for up to two weeks.
Nutrition Facts
1 servings per container
Serving Size14.15g
- Amount Per ServingCalories26
- % Daily Value *
- Total Carbohydrate
7g
3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
