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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Mmmm yum! my food share is giving me loads of strawberries lately and I think I’m going to have to find some rhubarb at my grocery store to give this a try! Looks like an awesome sweet and cool treat for these hot and humid days we’ve been having! xo
Delicious combination!!
Do you strain the rhubarb after you have have simmered it down? I found after even a hour simmering an added more water it was not a clear clear syrup like you present above. I assume you must require to strain?
My favorite red Smoothy is 2 STALKS OF CHOPPED …RUHBARB1/2 raw beet..handful of strawberries..and or pomegranates seeds..and cranberries..1/4 cup of yogurt if too tangy and greens..( I like kale cucumber and always cilantro)
Ginger water is what I use to thin it out..I was seIIing these by the bucket loads in Collingwood when I lived there..yes starting up again in Toronto now…Press Juice even named it after me in their store
CAN’T BEET BARB!!
Enjoy!!
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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
Looking forward to making these mocktails this weekend. Rhubarb and strawberries are a perfect match. Yum!
Mmmm yum! my food share is giving me loads of strawberries lately and I think I’m going to have to find some rhubarb at my grocery store to give this a try! Looks like an awesome sweet and cool treat for these hot and humid days we’ve been having! xo
Delicious combination!!
Do you strain the rhubarb after you have have simmered it down? I found after even a hour simmering an added more water it was not a clear clear syrup like you present above. I assume you must require to strain?
Please open a restaurant Meghan!
My favorite red Smoothy is 2 STALKS OF CHOPPED …RUHBARB1/2 raw beet..handful of strawberries..and or pomegranates seeds..and cranberries..1/4 cup of yogurt if too tangy and greens..( I like kale cucumber and always cilantro)
Ginger water is what I use to thin it out..I was seIIing these by the bucket loads in Collingwood when I lived there..yes starting up again in Toronto now…Press Juice even named it after me in their store
CAN’T BEET BARB!!
Enjoy!!