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
- 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
- 1 ¼ lb. Fresh strawberries, hulled and halved
- 1 lb. Chopped fresh or frozen rhubarb
- 1 ½ cups Sugar
- 1 ½ cups Water
- 2 Tbsp. Fresh lemon juice
- 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.
1 servings per container
- Amount Per ServingCalories26
- % Daily Value *
- Total Carbohydrate
* 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.