Strawberry-Rhubarb Syrup

Easy stovetop strawberry-rhubarb syrup turns the classic flavor pairing into a delectable topping that you can serve warm or cold over pancakes, waffles, or strata.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 117 Calories

Ingredients

• 1 cup white sugar
• 2 tablespoons water
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup chopped rhubarb
• 1.5 cups strawberries, halved

Recipe Instructions

Step 1

Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.

Step 2

Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.

Step 3

Remove syrup from heat. Serve warm or cold.

Step 4

Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.