Strawberry-Rhubarb Syrup

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.

• 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

Serve warm or cold.

Step 2

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.

Step 3

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.

Step 4

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.