Strawberry Rhubarb Syrup Recipe
This sweet and tart syrup is made with fresh strawberries and rhubarb. Add this nostalgic spring flavor to cocktails, mocktails, lemonade, or drizzle it over pancakes.
Ingredients
- 1 cup strawberries
- 1 cup rhubarb
- 1 cup sugar
- 1 cup water
Instructions
- Chop the strawberries and rhubarb and set aside.
- Combine the sugar and water in a small saucepan over medium heat and stir frequently until the sugar dissolves.
- Add the strawberries and rhubarb to the pan and bring the mixture to a boil.
- Once bubbling, reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the fruit begins to break down. The liquid will be bright red.
- Allow the syrup to cool, then strain out the solids using a fine mesh strainer. Store any leftover syrup in a covered container in the refrigerator for up to 2 weeks.
Notes
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<p>After you’ve dissolved the sugar, add the fruit to the pan and bring the mixture to a boil. Once bubbling, reduce the heat to low and simmer for about 10 minutes, or until the fruit begins to break down. The liquid will be bright red.</p>
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<p>Allow the syrup to cool, then strain out the strawberries and rhubarb using a fine mesh strainer. Store any leftover syrup in a covered container in the refrigerator. </p>
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<p>After you’ve dissolved the sugar, add the fruit to the pan and bring the mixture to a boil. Once bubbling, reduce the heat to low and simmer for about 10 minutes, or until the fruit begins to break down. The liquid will be bright red.</p>
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<p>Allow the syrup to cool, then strain out the strawberries and rhubarb using a fine mesh strainer. Store any leftover syrup in a covered container in the refrigerator. </p>
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