Rhubarb and strawberry syrup

Strawberry rhubarb syrup in a gin and tonic on eatlivetravelwrite.comJust before I left for France, my kitchen was overloaded with local strawberries and rhubarb from my organic box. I used up a fair amount making jam but still had more left over and as the weather was so hot, I was thinking a sweet syrupy cordial might be in order – to mix into club soda or even cocktails. A few weeks ago, I made a simple rhubarb syrup similar to this one on Canadian Living, which we enjoyed but which we found lacking in a little substance and sweetness (you also needed a lot of it to be able to taste it in a fizzy drink). I wondered if adding strawberries might be a way to thicken the syrup and add an extra layer of sweetness. I was right. This was a perfect combination.  I didn’t add any water to this syrup in the cooking as I like the thicker syrup it produces, although a lot of recipes call for adding it. I say play around, experiment until you find the consistency that works for you.

Yield: 2 cups

Rhubarb and strawberry syrup

Rhubarb and strawberry syrup

Easy strawberry and rhubarb syrup

Prep Time 20 minutes
Cook Time 15 minutes
Inactive Time 4 hours
Total Time 4 hours 35 minutes


  • 500g (weigh after trimming) rhubarb, roughly chopped
  • 200g (weigh after hulling) strawberries, roughly chopped
200g granulated sugar
  • rind of 1 lemon (removed with a vegetable peeler)


  1. In a heavy saucepan combine rhubarb, strawberries, sugar and lemon rind, stirring to combine.
  2. Over medium-high heat, bring the fruit to a boil, stirring occasionally.
  3. Reduce the heat to low and cover, simmering until the fruit is broken down, about 8 minutes. The mixture should be starting to thicken at this stage.
  4. Pour the mixture into a metal sieve over a large bowl and use a rubber spatula to press down on the fruit to release the liquid.
  5. Refrigerate the syrup until chilled. Can be refrigerated (in an airtight jar) for 5 days.

We enjoyed on its own in fizzy water as well as in a gin and tonic… So many possibilities…

Recipe shared with permission, originally published on Front Door Organics.

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9 Responses to Rhubarb and strawberry syrup

  1. Mr. Neil June 29, 2015 at 07:09 #

    It went very well with some Mauritian rum!

  2. Geoff June 29, 2015 at 20:09 #

    I’m sorry I wasn’t there to try it, Mr Neil

  3. Maria del mar July 1, 2015 at 10:28 #

    Nice post. I just discovered you.

  4. Coco in the Kitchen July 2, 2015 at 14:45 #

    My Aussie hubby makes cordials.
    I make sharbats.
    They’re all basically homemade syrups that are perfect for
    a refreshing, last-minute drink on a hot day.

    Love the idea of rhubarb w strawberry.
    I’ll have to make a batch and taste it!

    • Mardi Michels July 5, 2015 at 12:07 #

      Yes I would call this cordial normally too but it’s definitely more of a syrup…

  5. Mother Mands July 7, 2015 at 10:23 #

    Tequila Cocktails with this syrup is a winner! 😉


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