Strawberry Rhubarb Mocktail

This strawberry rhubarb mocktail is a highly requested and gloriously delicious mocktail with the perfect flavor balance of sweet and tart. Finished with a bubbly non-alc Prosecco or ginger beer, this rhubarb mocktail recipe is always a crowd pleaser.

No wonder you've all requested a rhubarb mocktail multiple times! This delicious sweet-tart flavor combination is a classic!

Now, because I like my recipes quick and easy, I’m usually not a fan of making syrups. But for rhubarb, I am absolutely willing to make an exception, because it is just so good! You can make the syrup with regular sugar or swap in monkfruit for a lower-sugar option, and if you have leftovers, drizzle it on your ice cream...perfection.

Why You’ll Love It

• I’ve had tons of requests to add this glorious combination to my strawberry mocktails collection. And if you're a lover of all things strawberry, be sure to try this no-bake strawberry cheesecake too!
• Sweet-tart flavor balanced to perfection, made even better by peak-season rhubarb and strawberries
• Quick and easy syrup you can make days in advance 
• Strawberries and rhubarb is a classic flavor pairing that’s a total crowd-pleaser

Equipment Needed

• Small saucepan to make the syrup
• Glassware
• Something to stir

Ingredients

Strawberry rhubarb syrup: chilled, see recipe card for ingredients and instructions to make

Lemon juice: fresh squeezed is best, but bottled will work in a pinch

Non-alcoholic Prosecco or NA dry sparkling wine: feel free to get creative with your choice of mixer. This would also taste delicious with ginger kombucha or ginger beer or a lemon or lime sparkling water for a low sugar option. 

Garnish: edible flowers; Strawberries; Fresh or dehydrated lemon wheel

How to Make Strawberry Rhubarb Mocktails

These are instructions for the drink proper. See the recipe card at the bottom of the post for additional instructions for making the syrup.

1. Fill your spritz glass with ice and add the rhubarb syrup.
2. Add the lemon juice, and your choice of bubbles. Stir gently and taste. Add a little more syrup if needed. 

3. Stir to combine.
4. Garnish with fresh strawberries, lemon wheel, and/or edible flowers.

Tips & Tricks

• Make sure the syrup is well and truly chilled prior to using. It can even be made a few days in advance if you wish.
• Chill glasses in the freezer for half an hour for a pretty frosted look
• Choose a lower sugar/dry sparkling wine, the syrup is sweet enough.

Common Edible Flowers for Garnish

Pansies: Sweet, mild flavor. The beautiful purples, yellows, and blues contrast nicely with pink-red drinks.

Nasturtiums: Slightly peppery taste. Their vibrant orange, red, or yellow petals really pop visually.

Borage: Star-shaped blue flowers with a subtle cucumber-ish flavor.

Chamomile: These familiar, tiny daisy-like flowers have a light apple-like flavor.

Lavender: Lavender has a strong floral taste, so use it sparingly. But the pale purple is visually striking with the pink syrup.

Important Note: Always be sure to use edible flowers that haven’t been sprayed or treated with any chemical nasties! I usually purchase mine from a trusted local grocery store or grow them myself. You can ask your local shop if their flowers are food safe or look for a “food safe” label.

How to Store Leftover Strawberry Rhubarb Syrup

Because this syrup is made with fresh fruit and uses no chemical preservatives, it won’t last as long as a plain sugar-water syrup. Make sure to strain out all fruit pieces and rhubarb fibers before storing. Fruit bits can start fermenting or molding faster.

Store the simple syrup for up to a week in the refrigerator in an airtight container or jar. You can also pour the syrup into an ice cube tray and freeze for up to 3 months.

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I hope you love this strawberry rhubarb mocktail as much as I do!