Strawberry-Rhubarb Pie Martini

Strawberry-Rhubarb Pie Martini

Andi, former Betty Crocker Kitchens editor creates summer martinis with a rhubarb twist.

Prep Time



Total Time






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.
Makes 1 Serving
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.