Sweet and slightly tart Strawberry Rhubarb Simple Syrup is an easy recipe to use your fresh fruit in.
One of my favorite spring flavor combinations is strawberry and rhubarb. Rhubarb has such a deliciously tartness to it, which is mellowed out by the sweetness of strawberries.
I was thrilled when we bought our homestead and found out the following spring that there was a rhubarb plant growing. It’s nice to have a perennial plant that is edible and also low maintenance. We typically harvest for about a month, and then we just mow the plant whenever we mow the lawn. Every few years it needs to get dug up and split, but that isn’t hard to do.
At every house we’ve owned, I’ve put in a strawberry patch as well. There is just nothing better than a strawberry fresh from the garden, in my opinion (well, it might be a close tie with a garden fresh tomato). I’ve found that planting bare roots early in the spring is the best way to start a strawberry patch. Transplanting plants never seems to go as well, and it seems to take longer to get fruit than bare roots.
This Strawberry Rhubarb Simple Syrup combines these two delicious fruits, and creates a tasty syrup.
Although the variety of rhubarb I have is slightly green, when cooked along with the strawberries, this syrup comes out bright red.
Simple syrups can be used to flavor drinks, or to make Italian sodas. It stores in the fridge for several weeks.
I used this Strawberry Rhubarb Simple Syrup to make Strawberry Rhubarb Lemonade. It was so delicious!
- 1 1/2 cups strawberries, chopped
- 2 1/2 cups rhubarb, chopped
- 1 cup sugar
- 1 cup water
- Bring to a boil
- Simmer over medium low 20 minutes.
- Strain with a fine strainer or cheesecloth.
Serving Size:1 Servings
Amount Per Serving: Calories: 77 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 0g