Strawberry Rhubarb Syrup

14 April 2020 by Natanja

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    A delicious and vibrant strawberry rhubarb syrup that’s perfect for homemade lemonade, cakes and more!

    A small bottle of strawberry rhubarb syrup next to a glass of lemonade

    Finally the beautiful rhubarb is in season! Since this pink vegetable enjoys quite a short harvest, namely from April to June, it’s all the more special once it is finally available again. While there are a number of ways to prepare rhubarb, we are making a simple syrup with it today. Since rhubarb itself has quite a tangy taste, we are also adding some fresh strawberries alongside it, to add some sweetness and flavour.

    Rhubarb and strawberries are a lovely combination and the flavours really compliment each other. If you don’t enjoy the taste of rhubarb, you may want to try it in liaison with strawberries. You might find out that you like rhubarb after all. 🙂

    Did you know that rhubarb is a perennial vegetable which can become up to 10 years old? In addition, it can be kept outside all year long (depending on the region of course) as a bit of frost doesn’t harm it. It’s also not bothered by bugs or rodents since they don’t care for it and is generally quite resistant to diseases. I don’t know about you, but I find that pretty impressive for such an oddly shaped vegetable.

    Since rhubarb contains oxalic acid it shouldn’t be eaten raw. While a stalk or two won’t harm you, eating more of uncooked rhubarb can lead to symptoms of intoxication. Especially the leaves contain a lot of oxalic acid, which is why only the stalks can be consumed. At the end of its season, rhubarb contains the highest amount of oxalic acid and tastes more sour. This is why rhubarb is only harvested until the end of June, as it becomes inedible afterwards.

    A glass of strawberry rhubarb lemonade garnished with fresh lemons

    How to enjoy Strawberry Rhubarb Syrup

    • Drizzled on top of a coffee cake/pound cake/ pancakes,..
    • Adding it to fruit salad for more flavour and sweetness
    • Homemade cocktails!
    • And my favorite: Making pink lemonade

    To make lemonade with this, simply add the syrup, mineral water, some ice cubes and (if you wish, a slice of lemon) to a glass and enjoy! It’s a very refreshing spring beverage that you can make with very little effort.

    Photography Tips and Tricks

    Just made a bottle of your very own syrup and you wanna showcase it on Insta? Follow these tips for a pretty presentation.

    • Use side lighting for a beautiful ‘illumination’ of your colourful drink.
    • If you are working with a very vibrant coloured syrup, use a neutral background (white or grey) to keep things calm.
    • Garnish your glasses. Adding fruit and ice cubes gives a pretty presentation.
    Two glasses of strawberry rhubarb lemonade on a white serving tray

    If you give this syrup a try, let me know in the comment section down below! I always love hearing from my readers.

    Print
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    A small bottle of strawberry rhubarb syrup next to a glass of lemonade

    Strawberry Rhubarb Syrup


    • Prep Time: 5 minutes
    • Cook Time: 5 minutes
    • Total Time: 10 minutes
    • Yield: 1/4 l (1 cup) 1x

    Description

    Perfect for homemade lemonade, cakes and more!


    Ingredients

    Scale
    • 100g fresh rhubarb (3.5 oz)
    • 150g fresh strawberries (5.3 oz)
    • 2 tablespoons lemon juice
    • 200 ml water (3/4 cup plus 2 tablespoons)
    • 240g white granulated sugar (2 cups)

    Instructions

    1. Chop the rhubarb und strawberries into bite size pieces.
    2. Combine all the ingredients in a saucepan and bring to a boil. Reduce to a simmer and cook until rhubarb and strawberries are soft.
    3. Transfer to a blender and puree until smooth. Pour back into the saucepan and bring to a boil once more.  Remove the foam from the top and pass through a sieve into a clean glass bottle.

    Notes

    Store in the fridge for up to 1 and 1/2 weeks.

    Keywords: rhubarb syrup, strawberry syrup, pink lemonade, rhubarb lemonade, strawberry lemonade

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