Strawberry Rhubarb Syrup

By Corinne

I love rhubarb. That being said, it’s the one thing my husband has put a firm foot down about. I am absolutely not allowed to grow that ugly monster of a plant anywhere in our yard. He even mowed down a hosta last summer thinking that I was trying to sneak some in. He insists that people who have rhubarb always have too much anyway and I can just ask people for it.

Annnnnnd I have to admit I have built up a pretty good network of rhubarb growing friends who are happy to share their bounty with me, so I guess he’s right 🙂

This is a lovely use of it, and I can’t help but eat a few spoonfuls of the ‘pulp’ leftover on toast. It keeps for at least a month in the fridge, probably longer, though I’ve never had any left for that long!

my bounty of rhubarb, washed, chopped and ready for the freezer

Time: 3o min

Makes: 2.5-3 cups syrup

You will need:

• 2 cups chopped rhubarb
• 1 cup chopped strawberries
• 1 cup sugar
• 1 1/2 cup water

Place all ingredients in a pot on medium heat. Let bubble away for about 20-25 minutes until the fruit is broken down.

Set aside to cool. Using a fine sieve, strain fruit from syrup. Makes about 2 cups if you are impatient, about 3 cups if you are patient and just walk away while it’s straining and go do something else 🙂 Put into a mason jar, or if you have a nice bottle that will do too. Refrigerate promptly.

To use- give your bottle a bit of a shake before use. Mix with soda water or lemonade. Or soda water and vodka. Or bubbly wine as seen in photo. Enjoy!