Quick, Easy, and Fresh Strawberry Rhubarb Syrup (for Pancakes or Ice Cream!)
Recipe below makes about 4 cups of syrup. (I made a double batch and was able to can 4 pints to enjoy during cold winter months.)
Adapted from this recipe on Everyday Food
- 2lbs strawberries, hulled and quartered
- 1lb rhubarb, cut into ½ inch pieces (4 cups)
- 3/4 cup raw sugar
- 1/2 cup water
- Place all ingredients into a large saucepan, bring to a simmer over medium-high heat
- Cook, stirring occasionally, until rhubarb breaks down, about 10 minutes. You may cook it an additional few minutes for a thicker syrup.
- Keep refrigerated for up to one week (if it lasts that long)
- You may also can this syrup in a hot water bath by pouring the hot syrup into sterilized jars and boiling it in the jars for 10 minutes. See detailed instructions here
From Famine to Foodie 
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