There is no flavour combination that signals the arrival of the Canadian summer quite like strawberry and rhubarb. As the rhubarb starts popping up in local gardens and fresh greenhouse strawberries hit the markets, it’s the perfect time to capture that vibrant, nostalgic flavour in a glass.
Because rhubarb is notoriously tart, traditional recipes usually drown it in sugar. The Northern Pour prefers our drinks to be complex and refreshing, not overly sweet.
This recipe uses a customizable strawberry-rhubarb base. You can make it as a classic sweet syrup, or you can turn it into a “shrub”—a tart, vinegar-based botanical mixer that provides the satisfying bite of a mocktail with a fraction of the sugar.
THE INGREDIENTS
For the Strawberry-Rhubarb Base:
1 cup Fresh rhubarb, chopped into small pieces
1 cup Fresh greenhouse strawberries, hulled and halved
1/2 cup Water
1/4 to 1/2 cup Sweetener of choice (cane sugar, agave, or a zero-calorie option like monk fruit). See Pro-Tips below.
1 tbsp Apple cider vinegar (optional, but highly recommended for the “shrub” effect)
For the Sparkler:
1.5 oz Strawberry-Rhubarb Base
0.5 oz Fresh lemon juice
3-4 oz Premium sparkling water or dry club soda
Ice
Garnish: A long rhubarb ribbon (shaved with a vegetable peeler) and a fresh strawberry half
THE METHOD
Simmer the Base: In a small saucepan, combine the chopped rhubarb, strawberries, water, and your chosen sweetener. Bring to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes until the fruit breaks down completely and the liquid turns a deep, vibrant pink.
Strain and Cool: Remove from heat and let it cool slightly. Pour the mixture through a fine-mesh strainer into a glass jar, pressing gently on the fruit to extract all the liquid. (Keep the leftover fruit compote; it’s amazing on morning oatmeal or yogurt!)
Add the Bite (Optional): Once the strained syrup has cooled, stir in the apple cider vinegar if you are making the low-sugar shrub version. Store in the fridge until chilled.
Build the Sparkler: Fill a highball or rocks glass with fresh ice. Pour in the strawberry-rhubarb base and fresh lemon juice.Top and Garnish: Top with sparkling water and give it a gentle stir to integrate the flavours. Garnish with a fresh strawberry and a curled rhubarb ribbon.
PRO-TIPS: KEEPING IT LOW-SUGAR
If you are mindful about your sugar intake or simply prefer a drink with a more tart, botanical profile, here is how you can hack this recipe:
Embrace the Shrub: By adding that tablespoon of apple cider vinegar to the base, you introduce a complex, fermented acidity. This gives the drink a sophisticated kick that mimics alcohol, meaning you can cut the amount of sweetener you use in half and still have a deeply flavourful drink.
Swap the Sweetener: Because the fruit provides so much natural flavour, this recipe works beautifully with zero-calorie sweeteners. Liquid stevia or monk fruit sweetener can be used in place of traditional sugar during the simmering process.
The Savory Finish: Just like our Vernal Renewal Spritz, a tiny pinch of flaky sea salt right on top of the finished drink will suppress the bitterness of the rhubarb and naturally enhance the sweetness of the strawberries, without adding a single gram of sugar.
Are you shaking up The Strawberry-Rhubarb Spring Sparkler this weekend? Show us your pour! Tag us on Instagram @NorthernDryCoCanada and use the hashtag #TheStrawberryRhubarbSpringSparkler for a chance to be featured in our community spotlight.
