Quick, Easy, and Fresh Strawberry Rhubarb Syrup (for Pancakes or Ice Cream!) PrintQuick, Easy, and Fresh Strawberry Rhubarb Syrup (for Pancakes or Ice Cream!) Yield: 4 cups Ingredients2lbs strawberries, hulled and quartered 1lb rhubarb, cut into ½ inch pieces (4 cups) 3/4 cup raw sugar 1/2 cup waterInstructionsPlace 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. Allow to cool, then 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 3.1http://erynlynum.com/quick-easy-and-fresh-strawberry-rhubarb-syrup-for-pancakes-or-ice-cream/ 1 Comments Share: 1 Comment Leave a Reply Cancel Reply Name * Email * Website Current ye@r * Leave this field empty Notify me of new posts by email.