Strawberry Rhubarb Shandy
A strawberry rhubarb shandy is a perfect way to welcome summer this weekend! Kick back and enjoy the Memorial Day holiday with this refreshing and seasonal beer cocktail.
Happy Memorial Day, friends!
It’s a beauteous day here in the Philly area, and I’m so happy that my whole family is here with me, to help kick off the un-official start of summer!
It’s going to be a busy week here on Baking a Moment, and I’ve got lots of delicious recipes to share with you over the next few days. So for today’s post, I’m going to try to keep it brief (my patio awaits ;)).
Have you ever heard of a shandy before? It’s usually half beer and half lemonade. Which I thought sounded really weird the first time I heard about it- but it is so good!
It’s really refreshing, not too sweet, and not too heavy either. If you enjoy a hefeweizen with a slice of orange, then you’ll love a shandy!
I’m putting my own twist on this classic beer cocktail! I just couldn’t resist when I saw the stalks of fresh rhubarb at my local market yesterday. I ADORE rhubarb, and wait anxiously for its arrival every spring. It never comes soon enough for me, and it disappears so quickly I’m always left wanting more. It’s tart and floral, and it somehow has a way of making strawberries taste even more strawberry-ish!
The tangy taste of the rhubarb makes a perfect substitute for lemonade in this shandy. And I just love the rosy hue it gives to the drink.
I followed my friend Kevin’s recipe for rhubarb syrup. It was easy as can be! Didn’t it come out so pretty?
And I just pureed a few fresh strawberries to add in, however, I kinda wish I had just added the strawberries into the pot, along with the rhubarb. That way I could have strained out the seeds. If you don’t want to deal with seeds, that’s what you should do, but all in all it was still so delish and I’m sure it would work well either way. Let your conscience be your guide- there’s no messing this one up!
Feel free to adjust the quantities of rhubarb syrup and strawberry puree to suit your own personal taste. If you like it sweet, add more, if you like it dryer, use less. It’s totally up to you! I put around two ounces of rhubarb syrup in the bottom of a pilsner glass, stirred in about 2 tablespoons of strawberry puree, and topped it off with an icy cold Kolsch. Any kind of pale, hoppy, or wheat beer would work really well I think. You just want something light and simple, no fancy flavorings added, so that the strawberry rhubarb can really shine 😉
If you are big into beer, you should definitely check out my friend Justine’s blog! She’s a real beer aficionado; every one of her recipe posts features a beer pairing!
Mix up one of these fun drinks for patio sipping today! And enjoy the holiday!
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Strawberry Rhubarb Shandy
- 2 ounces (56.7 ml) rhubarb syrup
- 2-3 strawberries, pureed (I use this mini-chopper)
- 12 ounces (340.2 ml) cold beer, (1 bottle), such as Kolsch, IPA, witbier, or hefeweizen
- Place the rhubarb syrup and strawberry puree in the bottom of a chilled glass, and stir to combine.
- Pour in the cold beer, stir briefly, and enjoy!