Rhubarb Strawberry Syrup with Pineapple Mint


A few days ago, when the rhubarb in my garden was wonderfully big, I decided to make some syrup out of it.DSC01313insta.jpg I love the combination of rhubarb and strawberries and to add some extra freshness, I put in some pineapple mint as well.DSC01473blogDSC01593blogDSC01470blogIt was my first try at syrup-making and it was a great success. Isn’t the colour simply spectacular? And the taste….oh, I love to enjoy a cool glass of water with a bit of this wonderful syrup on a sunny afternoon – and on the rainy days, the drink feels even more like spring in a glass. Enjoy!DSC01525blog

DSC01475blogBest wishes,




Rhubarb Strawberry Syrup with Pineapple Mint

yield: about 4 dl
preparation time: 30 min
total time: 1 day (the rhubarb should be left to draw in sugar overnight)


  • 620g rhubarb
  • 300g sugar
  • 230g strawberries
  • juice of 1 lemon
  • 3 dl water
  • 1 stem of pineapple mint


  1. Dice the rhubarb finely and let it draw in the sugar over night in a bowl.
  2. On the next day, dice the strawberries finely, too, and cook them together with all the other ingredients for at least 30 minutes.DSC01462blog
  3. Sieve the mixture. Then, bring it to the boil again and cook it until the mixture is reduced as much as you like. Remove the foam carefully with a spoon.
  4. Fill the hot syrup into the pre-heated bottle (until just under the rim) and let it cool down turned-over on an isolating surface.
  5. You can store the syrup unopened in the dark for about half a year. Enjoy it with water or use it for desserts.

(recipe inspired by “Das Knusperstübchen”)DSC01479blog


To get a printed version: Download the pdf.
(Both English and German versions available!)

Rhubarb Strawberry Syrup with Pineapple Mint

Rhabarber-Erdbeer-Sirup mit Ananasminze


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