I love when local strawberries and rhubarb fill the farmer’s market and are even sold side-by-side at your supermarket. This is the taste of late spring/early summer – at least here in Canada.
Strawberries and rhubarb have long been combined together in desserts – like your favourite fruit crumble, pies and even sorbets. They are the perfect duo of sweet and tangy, and it helps that they are ripe at the same time.
Local, organic strawberries are one of my most favourite things to enjoy ever.
Strawberry has long been a popular candy flavour (my favourite of all being in licorice) but it’s rare that you actually get to eat a fruit that tastes like the candy enhancement. Strawberries, however, live up to their candy version – and then run laps around it.
When a strawberry is picked in season, at the height of ripeness, there is absolutely nothing better.
And so yes, you can bake it into a pie, or chop it up and add it to muffins, but sometimes – sometimes you just want the berry in all its awesomeness of the berryness. (I made that up).
And so to celebrate the strawberry rhubarb combo, I created a really simple, and decidedly decadent tasting Strawberry Rhubarb Frosty Mocktail.
This is best sipped in the sunshine, though maybe under an umbrella (sans harmful sunscreens), while breathing some fresh air and offering gratitude to your farmer who grows these little jewels of sweet perfection.
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To make this drink extra special, I added in two tablespoons per glass of an amazingly simple, homemade rhubarb syrup that uses only rhubarb, local honey (or organic sugar) and water.
The syrup recipe below can be easily done with any of your favourite seasonal fruits, and makes an awesome base if you’re into soda-water or kombucha-based mocktails.
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Strawberry has long been a popular candy flavour (my favourite of all being in licorice) but it’s rare that you actually get to eat a fruit that tastes like the candy enhancement. Strawberries, however, live up to their candy version – and then run laps around it.
And so yes, you can bake it into a pie, or chop it up and add it to muffins, but sometimes – sometimes you just want the berry in all its awesomeness of the berryness. (I made that up).
And so to celebrate the strawberry rhubarb combo, I created a really simple, and decidedly decadent tasting Strawberry Rhubarb Frosty Mocktail.
The syrup recipe below can be easily done with any of your favourite seasonal fruits, and makes an awesome base if you’re into soda-water or kombucha-based mocktails.
Strawberry has long been a popular candy flavour (my favourite of all being in licorice) but it’s rare that you actually get to eat a fruit that tastes like the candy enhancement. Strawberries, however, live up to their candy version – and then run laps around it.
And so yes, you can bake it into a pie, or chop it up and add it to muffins, but sometimes – sometimes you just want the berry in all its awesomeness of the berryness. (I made that up).
And so to celebrate the strawberry rhubarb combo, I created a really simple, and decidedly decadent tasting Strawberry Rhubarb Frosty Mocktail.
This is best sipped in the sunshine, though maybe under an umbrella (sans harmful sunscreens), while breathing some fresh air and offering gratitude to your farmer who grows these little jewels of sweet perfection.
The syrup recipe below can be easily done with any of your favourite seasonal fruits, and makes an awesome base if you’re into soda-water or kombucha-based mocktails.
Print
