Strawberry & Rhubarb Syrup


Summer is here! (It’s forecast to rain tomorrow, but 3 days of sunshine and 20+ degree heat is good enough in the UK). To celebrate all the sunshine and possibility of sitting outdoors without a jacket, I made some delicious, delicious syrup. It was one of those recipes you see and think to yourself “I need that in my life”. And I wasn’t disappointed. I took some rhubarb from my parents’ garden, bought some strawberries and a lemon, and a cute milk bottle, and after very little effort, I had this:


It’s great as a summer drink mixer – use 2-3 tbsp of syrup and add sparkling water, or my personal preference, bitter lemon. If you’re feeling like you need some alcohol, add 2 shots of gin, and maybe a few crushed mint leaves. Beautiful.


Strawberry & Rhubarb Syrup (from Smitten Kitchen)

1lb strawberries, halved

1lb rhubarb, cut into 2cm chunks

1 lemon

1 cup water

1 cup caster sugar

makes about 1 pint – should keep for around 3 weeks (if you don’t drink it immediately)


1. Combine strawberries, rhubarb, water and sugar in a large pan. Add lemon peel. Bring the mixture to a boil, and then reduce to a simmer, until the fruit has completely broken down or it’s been on for 20 mins, whichever is sooner (mine took about 10-12 mins to break down, but I think the heat was on too high)

2. Remove from heat, add the juice of half the lemon and leave to cool. Once cool, pour the mixture through a fine mesh sieve, and press the solids down with a spoon to get the syrup out. The longer you leave it to drain, the more syrup you get, so if you leave it for a couple of hours it should make a little over a pint.

3. Save fruit pulp – I’m going to use it to make a cake tomorrow (come back for that update), or Deb suggests mixing it into plain yogurt or putting it on pancakes.




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