Quick, Easy, and Fresh Strawberry Rhubarb Syrup (for Pancakes or Ice Cream!)

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Quick, Easy, and Fresh Strawberry Rhubarb Syrup (for Pancakes or Ice Cream!)

Yield: 4 cups

Quick, Easy, and Fresh Strawberry Rhubarb Syrup (for Pancakes or Ice Cream!)

Ingredients

  • 2lbs strawberries, hulled and quartered
  • 1lb rhubarb, cut into ½ inch pieces (4 cups)
  • 3/4 cup raw sugar
  • 1/2 cup water

Instructions

  1. Place all ingredients into a large saucepan, bring to a simmer over medium-high heat
  2. Cook, stirring occasionally, until rhubarb breaks down, about 10 minutes. You may cook it an additional few minutes for a thicker syrup.
  3. Allow to cool, then keep refrigerated for up to one week (if it lasts that long)
  4. 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
http://erynlynum.com/quick-easy-and-fresh-strawberry-rhubarb-syrup-for-pancakes-or-ice-cream/

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