Strawberry-Rhubarb Syrup
Description
This easy stovetop strawberry-rhubarb syrup recipe turns a classic pairing into a tasty topping to serve warm or cold over pancakes, waffles, or strata.
Ingredients
•
1 1/2 cups strawberries, halved
•
1 cup chopped rhubarb
•
1 cup water
•
1 cup white sugar
•
2 tablespoons cornstarch
•
2 tablespoons water
Directions
1
Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Strain through a mesh sieve placed over a bowl; discard solids and reserve juice.
2
Combine 1 cup water and sugar in a saucepan over medium-high heat; bring to a boil, whisking constantly. Stir in reserved strawberry-rhubarb juice.
3
Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth; add to juice mixture and cook, whisking constantly, until thickened, about 1 minute.
4
Serve warm or cold.