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
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.
