Rhubarb & Strawberry Syrup

Lilli Reed Posted

A simple Rhubarb & Strawberry Syrup
recipe for your Sodastream

Our rhubarb and strawberry syrup makes the perfect addition to your daily soda stream cup, turning it a lovely bright pink to quench that thirst. The syrup makes the perfect gift too, and will last in the fridge for up to a month.

Rhubarb & Strawberry Syrup

Makes 1 jar


1 bunch of rhubarb

250g punnet strawberries

1 cup sugar

1 cup water




Wash and remove leaves from rhubarb. Chop and add to a medium sized saucepan.


Remove the top off the strawberries and roughly chop.


Add to the saucepan, with the sugar and water.


Bring to the boil and cook for 5-10 minutes.


Remove from heat and let the fruit seep for 30 minutes.


Drain the syrup into a jar. Leave to cool and store in the fridge until required.

Hot Tip

Don’t discard the fruit - it’s the perfect topping to a bowl of yoghurt, porridge, or an easy dessert. Alternatively you can freeze, and use in a pie or cake for a rainy day!

Add 3 tbsp of syrup to a glass, with a big handful of ice, a shot of gin and a dash of soda for a delicious and refreshing cocktail. Garnish with strawberries or mint.