Refreshing Rhubarb Strawberry Sparkler

Name: Strawberry Rhubarb Sparkler
Prep time: 10 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Cuisine: International
Ingredients: 2 cups chopped fresh rhubarb, cut into 1/2-inch pieces, from about 3 to 4 medium stalks; 2 cups hulled and sliced fresh strawberries, from about 12 ounces whole strawberries; 3/4 cup granulated sugar; 1 cup water; 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 1/16 teaspoon fine sea salt; 4 cups chilled plain sparkling water; 3 cups ice, or enough to fill 6 glasses; 6 fresh strawberry slices; 6 thin rhubarb ribbons, shaved with a vegetable peeler from a firm stalk; 6 thin lemon wheels or small lemon twists; 6 small fresh mint sprigs

Imperial June 28, 2026June 28, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour, including cooling

Quick Ingredients

2 cups chopped fresh rhubarb, cut into 1/2-inch pieces
2 cups hulled and sliced fresh strawberries
3/4 cup granulated sugar
1 cup water
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/16 teaspoon fine sea salt
4 cups chilled plain sparkling water
3 cups ice
Optional garnish: strawberry slices, thin rhubarb ribbons, lemon wheels, and fresh mint

Do This

1. Combine rhubarb, strawberries, sugar, water, lemon zest, lemon juice, and salt in a medium saucepan.
2. Bring to a gentle simmer over medium heat, about 200°F, stirring until the sugar dissolves.
3. Simmer for 12 to 15 minutes, until the rhubarb is very soft and the strawberries have released their juices.
4. Remove from the heat, steep for 10 minutes, then strain through a fine-mesh sieve without pressing too hard.
5. Chill the syrup for at least 30 minutes, or until cold.
6. For each drink, add 3 tablespoons syrup to an ice-filled glass and top with 2/3 cup sparkling water.
7. Stir gently, garnish if you like, and serve immediately while fizzy.

Why You’ll Love This Recipe

Bright and seasonal: Tart rhubarb and sweet strawberries make a naturally colorful, spring-to-summer drink.
Refreshing, not heavy: Sparkling water keeps it light, bubbly, and easy to sip.
Make-ahead friendly: The fruit syrup can be prepared several days in advance for quick entertaining.
Easy to customize: Make it sweeter, more tart, herbier, or even cocktail-style with simple adjustments.

Grocery List

Produce: Fresh rhubarb, fresh strawberries, lemon, fresh mint for garnish if desired
Dairy: None
Pantry: Granulated sugar, fine sea salt, plain sparkling water, ice

Full Ingredients

Rhubarb Strawberry Syrup

2 cups chopped fresh rhubarb, cut into 1/2-inch pieces, from about 3 to 4 medium stalks
2 cups hulled and sliced fresh strawberries, from about 12 ounces whole strawberries
3/4 cup granulated sugar
1 cup water
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/16 teaspoon fine sea salt

To Assemble

4 cups chilled plain sparkling water
3 cups ice, or enough to fill 6 glasses

Optional Garnishes

6 fresh strawberry slices
6 thin rhubarb ribbons, shaved with a vegetable peeler from a firm stalk
6 thin lemon wheels or small lemon twists
6 small fresh mint sprigs

Refreshing Rhubarb Strawberry Sparkler – Closeup

Step-by-Step Instructions

Step 1: Prep the fruit

Rinse the rhubarb and strawberries well. Trim and discard the rhubarb ends, then cut the stalks into 1/2-inch pieces. Hull the strawberries and slice them. If your rhubarb stalks are very wide, split them lengthwise before chopping so they soften evenly in the syrup.

Step 2: Combine the syrup ingredients

In a medium saucepan, combine the chopped rhubarb, sliced strawberries, 3/4 cup granulated sugar, 1 cup water, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1/16 teaspoon fine sea salt. Stir everything together until the fruit is coated and the sugar begins to moisten.

Step 3: Simmer until the fruit breaks down

Set the saucepan over medium heat and bring the mixture to a gentle simmer, about 200°F. Stir occasionally as the sugar dissolves. Once simmering, reduce the heat to medium-low and cook for 12 to 15 minutes, stirring every few minutes, until the rhubarb is very soft, the strawberries are collapsed, and the syrup is a vivid pink-red color.

Keep the mixture at a gentle simmer rather than a hard boil. A rolling boil can make the syrup cloudy and may dull the fresh fruit flavor.

Step 4: Steep for a fuller flavor

Remove the saucepan from the heat and let the fruit mixture steep for 10 minutes. This short rest helps pull more rhubarb tang and strawberry sweetness into the syrup without overcooking the fruit.

Step 5: Strain the syrup

Place a fine-mesh sieve over a heatproof measuring cup or bowl. Pour the fruit mixture into the sieve and let the syrup drain naturally for 5 minutes. For the clearest sparkler, avoid pressing hard on the fruit solids; a gentle nudge with a spoon is fine if needed. You should have about 1 1/4 to 1 1/2 cups syrup.

Discard the strained fruit solids, or save them to spoon over yogurt, oatmeal, pancakes, or vanilla ice cream.

Step 6: Chill the syrup

Let the syrup cool at room temperature for 10 minutes, then transfer it to a covered jar or bottle and refrigerate for at least 30 minutes, until cold. For the brightest, fizziest drink, use chilled syrup and chilled sparkling water.

Step 7: Build each sparkler

Fill a 10-ounce glass with about 1/2 cup ice. Add 3 tablespoons chilled rhubarb strawberry syrup. Slowly pour in 2/3 cup chilled sparkling water, letting the bubbles settle as you pour. Stir gently 2 or 3 times with a long spoon to combine without knocking out too much fizz.

Step 8: Garnish and serve

Garnish each glass with a strawberry slice, a thin rhubarb ribbon, a lemon wheel, or a small mint sprig. Serve immediately while the drink is cold and sparkling. If you prefer a stronger fruit flavor, add 1 additional tablespoon syrup per glass.

Pro Tips

Choose firm rhubarb: Look for crisp, bright stalks with no soft spots. Red stalks create the prettiest syrup, but green rhubarb tastes just as good.
Adjust sweetness after chilling: Cold drinks taste less sweet than warm syrup. If the finished sparkler is too tart, stir in 1 to 2 teaspoons extra syrup per glass.
Use very cold sparkling water: Chilled sparkling water holds bubbles better and keeps the drink crisp.
Strain gently for clarity: Pressing the cooked fruit through the sieve creates a thicker, cloudier syrup. That is still delicious, but a gentle strain gives the cleanest sparkle.
Add bubbles last: Assemble right before serving so every glass stays lively and effervescent.

Variations

Rhubarb Strawberry Mint Sparkler: Add 6 fresh mint leaves to the hot syrup after cooking, steep for 5 minutes, then remove them before straining.
Ginger Rhubarb Strawberry Sparkler: Add 3 thin slices fresh ginger to the saucepan with the fruit, then strain them out with the solids for a warm, zippy finish.
Cocktail Version: For each serving, add 1 ounce gin, vodka, or blanco tequila to the glass with the syrup and ice before topping with sparkling water.

Storage & Make-Ahead

Store the chilled rhubarb strawberry syrup in an airtight jar or bottle in the refrigerator for up to 5 days. Shake or stir before using, as natural fruit sediment may settle at the bottom. For longer storage, freeze the syrup in ice cube trays for up to 3 months; each standard cube is about 2 tablespoons. Thaw the cubes in the refrigerator or add them directly to glasses for an extra-cold drink. Do not mix the syrup with sparkling water until just before serving, because the bubbles will fade over time.

Nutrition (per serving)