Strawberry Rhubarb Syrup

This Strawberry Rhubarb Syrup is sweet, tangy, and perfect for topping pancakes, ice cream, yogurt, or mixing into drinks!

There’s something special about the combination of strawberries and rhubarb – their natural sweet and tart flavours just work so well together. This syrup is a simple way to enjoy that pairing.

Made with just a handful of ingredients and ready in about 25 minutes, it’s a lovely homemade treat that adds a burst of flavour to anything from pancakes and waffles to ice cream, porridge, or even sparkling water. It’s a great way to use up extra fruit during the season, and it stores beautifully in the fridge for when you want to add something a little special to a dish.

Whether you’re making breakfast more exciting or jazzing up dessert, this strawberry rhubarb syrup is easy, tasty, and versatile.

Tips for the BEST Syrup

• Strain well: For a clear, smooth syrup, be sure to strain thoroughly.
• Use ripe fruit: The riper your fruit, the more flavourful the syrup.
• Adjust sweetness: Start with ¾ cup sugar, then taste and add more if needed.
• Use leftover pulp: The strained fruit pulp is great on toast, porridge, or yoghurt.

Ingredients & Substitutions

• Sweetener: Use honey or maple syrup instead of sugar, but note the flavour will change.
• Fruit: Swap in raspberries or cherries for a variation on the flavour.
• Lemon juice: Lime juice can also brighten the syrup and enhance the fruitiness.

Looking for More Strawberry Recipes?

Check out more of my favourite ways to use up strawberries!

Strawberry Pico de Gallo mixes sweet strawberries with classic ingredients for a fresh, vibrant salsa. Perfect for summer snacks and parties!

Whip up this delicious strawberry key lime cheesecake recipe complete with graham cracker crust, creamy filling, and sour cream topping.

This easy No Bake Strawberry Cheesecake has a buttery cookie crust topped off with a creamy strawberry cheesecake filling.

Strawberry Rhubarb Syrup

Yields: 1½ cups | Prep Time: 5 minutes | Cook Time: 20 minutes

Ingredients:

• 1 cup chopped rhubarb (fresh or frozen)
• 1 cup chopped strawberries (fresh or frozen)
• ¾ cup granulated sugar (adjust to taste)
• 1 cup water
• 1 teaspoon lemon juice (optional, for brightness)

Directions:

1. Combine Ingredients:
   In a medium saucepan, add rhubarb, strawberries, sugar, and water.
2. Cook:
   Bring to a boil over medium heat, then reduce to a simmer. Cook for 15–20 minutes, stirring occasionally, until the fruit is soft and the syrup has slightly thickened.
3. Strain:
   Pour through a fine mesh sieve into a bowl or jar, pressing gently with a spoon to extract as much liquid as possible. Discard solids or save for yoghurt or toast.
4. Finish:
   Stir in the lemon juice, if using. Let the syrup cool, then transfer to a bottle or jar.
5. Store:
   Keep refrigerated in an airtight container for up to 2 weeks. Shake or stir before using, as separation is natural.