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