Creamy Strawberry Rhubarb Mocktail
This creamy Strawberry Rhubarb Mocktail is a fun, fruity drink made with homemade strawberry rhubarb syrup, fresh lemon and sweetened condensed milk. It’s perfect for spring brunches, baby showers or anytime you want a refreshing mocktail that feels a little indulgent.
If you love spring sips, you’ll also enjoy my Strawberry Southside Fizz Mocktail, Rhubarb Rose Cocktail and Creamy Limoncello Spritz.
Quick Look: Creamy Strawberry Rhubarb Mocktail
- ⏱ Prep Time: 10 minutes
- ❄️ Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🍽️ Servings: 1
- 🍊 Flavor Profile: Tart, creamy, citrusy, and lightly sweet
- 👌 Difficulty: Easy, perfect for spring entertaining and special occasions
SUMMARIZE & SAVE THIS CONTENT ON
This rhubarb mocktail is part of my Barely Buzzed series, and it’s one of those drinks that feels like a dessert and a mocktail in one. The muddled lemon peel is deliciously aromatic and it balances the sweetness of the syrup and condensed milk.
It’s the kind of drink I love serving when I want something a little nostalgic, a little elevated and really just a party in a glass! Another delicious rhubarb centered sip is my Rhubarb Sgroppino.
For more from my Barely Buzzed series, check out this Tropical Mocktail and my Cherry Bee’s Knees Mocktail.
Why You’ll Love This Recipe
- Creamy indulgence: It’s pretty much a dessert!
- Bright seasonal flavor: Strawberry and rhubarb bring a fresh, tart spring taste.
- Beautiful presentation: Fresh fruit and edible flowers make it party-perfect.
Key Ingredients
See the recipe card for quantities.
- Rhubarb: The syrup uses 1 stalk of fresh rhubarb. Rhubarb has a short season but you can also find it frozen.
- Strawberries: Fresh is preferable but frozen works too.
- Honey: Look for pure honey.
- Lemon: We’ll muddle whole wedges so organic is preferable.
- Sweetened condensed milk: Adds creaminess and balance to the Rhubarb Mocktail.
- Water or sparkling water: Still water creates a creamier drink, while sparkling water keeps it light and bubbly.
Substitutions & Variations
- Swap the sweetener: Swap honey in the syrup with sugar or maple syrup.
- No rhubarb? Use strawberries alone or mix with raspberries.
- Add herbs: Mint or basil adds freshness.
- Turn it into a cocktail: Add vodka or gin and you’ll get a delicious cocktail, something like my Strawberry Rhubarb Cocktail.
How to Make Creamy Strawberry Rhubarb Mocktail
Step 1: Prepare the syrup – Chop rhubarb and remove the stems from the strawberries. Combine strawberries, rhubarb, honey and water in a small saucepan over medium heat. Bring to a boil over, stirring occasionally. Lower heat and simmer for 30 minutes. The strawberries and rhubarb should be completely broken down. Cool and strain with a fine mesh strainer.
Step 2: Add lemon wedges and strawberry rhubarb syrup to a cocktail glass. Opt for a sturdy glass like this ribbed cocktail glass, because you’ll be muddling. Muddle firmly to release juice and oils from the lemon.
Step 3: Add sweetened condensed milk and ice. Top with water or sparkling water and stir until fully combined.
Step 4: For garnish, top with strawberries, lemon slices and edible flowers.
Carolyn’s Tips for Making Creamy Strawberry Rhubarb Mocktail
- Muddle the lemon well: The oils in the peel add essential depth.
- Separation: Some natural separation may occur, especially if you use sparkling water. Serve with a straw and stir gently when enjoying.
- Make it a cocktail: Add a shot of gin or vodka.
Creamy Strawberry Rhubarb Mocktail FAQs
Yes, it keeps well in the fridge for up to a week.
This is normal due to the condensed milk and can be fixed by a gentle stir.
It’s balanced, but you can adjust sweetness by reducing syrup or condensed milk.
You can substitute coconut condensed milk for a dairy-free version.
More Spring Mocktail to Try
⭐ If you loved this recipe, I would SO appreciate it if you would give this recipe a star review below. Also, be sure to share it on Instagram and tag me @thesocialsipper!
Creamy Strawberry Rhubarb Mocktail
Ingredients
- 1 small lemon, or 1/2 large lemon, cut into wedges
- 3/4 oz strawberry rhubarb syrup
- 1/2 tbsp sweetened condensed milk
- 4 oz water or sparkling water, see note
- Strawberry, lemon and edible flowers, for garnish
Strawberry Rhubarb Syrup
- 1/2 cup strawberries, leaves removed
- 1/2 cup diced rhubarb, about 1 stalk
- 1/2 cup honey
- 1/2 cup water
Instructions
- Make the syrup – In a small saucepan, combine strawberries, rhubarb, honey, and water. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for about 30 minutes, until rhubarb and strawberries are broken down. Remove from heat and cool. Strain the syrup, discarding the solids.
- To a cocktail glass, add lemon wedges strawberry rhubarb syrup. Muddle firmly to release the juice and oil from the lemon.
- Add sweetened condensed milk and fill the glass with ice.
- Top with water or sparkling water and stir until the condensed milk is fully incorporated.
- If desired, garnish with lemon, strawberries and edible flowers.
Notes
- Muddle the lemon well: The oils in the peel add essential depth.
- Separation: Some natural separation may occur, especially if you use sparkling water. Serve with a straw and stir gently when enjoying.
- Make it a cocktail: Add a shot of gin or vodka.
