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Strawberry-Rhubarb Pie Martini

 0 Ratings
  • Prep Time 10 min
  • Total Time 1 hr 25 min
  • Servings 1
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Pretty in pink and ready for sipping, these refreshing cocktails serve up rhubarb and strawberries in a sophisticated new way.

Recipe by Andi Bidwell
March 6, 2013


Rhubarb Syrup

cups chopped fresh or frozen rhubarb
cup sugar
cup water


cup sugar
Small lemon wedge
Ice cubes or crushed ice
cup strawberry-flavored vodka
tablespoons rhubarb syrup


  • 1 In medium saucepan, stir together rhubarb, 1 cup sugar and the water. Heat to boiling; reduce heat. Simmer 15 minutes, stirring occasionally, until syrup turns bright pink.
  • 2 Place strainer over medium bowl or large glass measuring cup; pour hot rhubarb mixture through strainer into bowl. Discard rhubarb pulp. Pour syrup into jar or container. Cover; refrigerate 1 hour or until cold.
  • 3 Meanwhile, place 1/4 cup sugar on small plate or saucer. Rub rim of martini glass with lemon wedge. Dip rim of glass in sugar, slowly turning glass so only outer edge is covered; shake off any excess sugar. Place glass in freezer.
  • 4 To make 1 cocktail: Fill cocktail shaker with ice. Pour vodka and rhubarb syrup over ice. Shake 5 to 6 seconds. Pour into chilled martini glass, straining out ice.

Expert Tips

Once the rhubarb syrup is made, it takes only a few minutes to make a couple of drinks. This recipe makes enough syrup for about 14 drinks. Store syrup in refrigerator until ready to use.

You can make 2 drinks at a time in an average-size cocktail shaker. Look for a large shaker, if you would like to make 4 drinks at a time.

If you have room in your freezer to place empty martini glasses, freezing them for at least 1 hour helps keep your drink icy cold.

Glasses can be dipped in sugar at least 4 hours in advance.

Nutrition Information

No nutrition information available for this recipe.

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