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How to Make Strawberry-Rhubarb Syrup - A Step-by-Step Guide

There's something magical about the combination of strawberries and rhubarb. The sweetness of the strawberries paired with the tartness of the rhubarb creates a flavor profile that is unmatched. And when you take that delicious duo and turn it into a syrup, the result is pure perfection.

Strawberry-rhubarb syrup is incredibly versatile and can be used in a variety of ways. You can drizzle it over pancakes or waffles, mix it into cocktails or mocktails, or even use it to sweeten your ...

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Ingredients

  • 1 ½ cups strawberries, halved
  • 1 cup chopped rhubarb
  • 1 cup water
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 8
  • Yield: 2 cups

  • 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.
  • 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.
  • 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.
  • Remove syrup from heat. Serve warm or cold.

    • Nutrition

    117 cal.

    • Total Fat: 0g
    • Sodium: 2mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 1g
    • Protein: 0g
    • Potassium: 89mg

    Categories

    Beverage recipes
    Fruit preserve recipes
    Topping recipes
    Condiment recipes
    Dessert sauce recipes