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Strawberry-Rhubarb Pie Martini

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  • Prep 10 min
  • Total 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.
By Andi Bidwell
Updated Mar 6, 2013


Rhubarb Syrup

  • 3 cups chopped fresh or frozen rhubarb
  • 1 cup sugar
  • 1 cup water


  • 1/4 cup sugar
  • Small lemon wedge
  • Ice cubes or crushed ice
  • 1/3 cup strawberry-flavored vodka
  • 2 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.
  • tip 4
    Glasses can be dipped in sugar at least 4 hours in advance.


Nutrition Facts are not available for this recipe
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