Ozark Strawberry Rhubarb Cider Recipe

Prepare fruit

Wash strawberries and rhubarb. Hull strawberries and quarter them. Trim rhubarb and cut into 1/2-inch pieces.

In a medium saucepan over medium heat, combine the chopped rhubarb, quartered strawberries and 2 tablespoons brown sugar. Cook, stirring occasionally, until the rhubarb softens and the strawberries release their juices, about 6–8 minutes.

Using a potato masher or fork, lightly mash the fruit in the pan to release more flavor but leaving some texture, about 1 minute.

Remove the pan from heat and let the fruit mixture cool for 5 minutes. Strain the mixture through a fine mesh sieve into a bowl or measuring cup, pressing gently on solids to extract juices. Reserve the strained solids for garnish or discard.

Pour the strained fruit syrup into a pitcher and add 4 cups of cold hard apple cider. Stir gently to combine.

Add 2 teaspoons fresh lemon juice, 1 teaspoon ground cinnamon, the thinly sliced fresh ginger (about 1 teaspoon by volume), and a pinch of salt to the pitcher with the cider and fruit syrup. Stir well to dissolve the cinnamon and distribute flavors.

Taste the cider and adjust sweetness or acidity as needed: add up to 1 additional tablespoon brown sugar if you prefer sweeter, or another 1/2 teaspoon lemon juice if you prefer brighter acidity.

Chill the combined cider in the refrigerator for at least 30 minutes to allow flavors to marry. For best results, chill 1–2 hours.

When ready to serve, fill four glasses with ice if using. Divide the chilled strawberry-rhubarb cider among the glasses.

Garnish each glass with a couple of fresh strawberry slices and a rhubarb ribbon (use a vegetable peeler on a rhubarb stalk to create ribbons).

Serve immediately. Optionally pass extra strained fruit syrup at the table for guests who want added fruitiness.