Sunday, May 17, 2009

Strawberry Rhubarb Syrup

So I am obsessed with this Everyday Food recipe for strawberry-rhubarb syrup. Last year I made it multiple times (even freezing some), and now that rhubarb is at the Green Market, I can't help but buy the strawberries shipped all the way from California to make it. If you wait until June (in New York City) you can get both the strawberries and rhubarb locally. This syrup is so simple - just three ingredients, and is delicious on vanilla ice cream, angel food cake, and Belgian waffles. Once the fruit and vegetable break down, the syrup becomes a lovely deep pink with a sweet yet tart flavor.

Here are the ingredients for Everyday Food's strawberry-rhubarb syrup (Note: I doubled my recipe):
-2 stalks rhubarb, cut into 1/2 inch pieces
-1 pound strawberries, hulled and quartered
-1/2 cup granulated sugar
-1/4 cup water

To begin, cut the rhubarb and strawberries.
Place water, rhubarb, strawberries, and sugar in large saucepan over high heat.
Bring to a simmer and stir occasionally until rhubarb breaks down about 6-8 minutes. It may not look like the rhubarb will break down, but trust me it suddenly does.
Cool in refrigerator for at least an hour. Keeps in refrigerator for up to a week. You can also freeze it. Enjoy delicious spring topping with something sweet!
Click here for original recipe.

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