Iced Strawberry & Rhubarb Matcha Recipe

Cook Fruit

Combine strawberries, chopped rhubarb, sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. Cook 6–8 minutes until fruit is softened and rhubarb breaks down.

Remove from heat and stir in lemon juice. Let cool 5 minutes.

Strain the mixture through a fine-mesh sieve into a bowl, pressing solids with the back of a spoon to extract liquid. Discard solids or reserve for another use. Yield: about 3/4 cup syrup.

Cool syrup completely in the refrigerator before assembling the drink (at least 15 minutes).

Whisk Matcha

Sift the matcha into a small bowl to remove lumps. Add the hot water (about 2 tablespoons) and whisk vigorously in a zig-zag motion until frothy and fully dissolved, about 15–30 seconds.

Fill a 16-oz (or 12-14 oz depending on desired volume) glass with ice (about 1.5 cups).

Pour the chilled milk over the ice.

Add 2–3 tablespoons of the cooled strawberry-rhubarb syrup to the milk (adjust to taste for sweetness and fruit intensity). Stir gently to incorporate.

Slowly pour the whisked matcha over the top so it naturally layers; if preferred, stir to combine completely for a consistent green-pink swirl.

Prepare Cold Foam

In a small chilled jar or milk frother, combine cold heavy cream, 2 tablespoons cold milk, vanilla syrup, and optional vanilla extract.

Froth with an electric milk frother or shake vigorously in the jar for 45–60 seconds until thick, creamy, and pourable foam forms. If too thick, thin with up to 1 more tablespoon cold milk.

Taste and adjust sweetness with a drop more vanilla syrup if desired.

Spoon or gently pour the vanilla cold foam over the top of the prepared matcha drink to form a 1/2–3/4" layer.

If using, garnish with thin strawberry slices and a curled rhubarb ribbon. Dust a small pinch of freeze-dried strawberry powder or a light sprinkle of matcha on the foam for contrast.

Serve immediately with a straw or a long spoon to stir before drinking.