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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


Perfect for homemade lemonade, cakes and more!


  • 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)


  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.


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

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