Strawberry Rhubarb Syrup


It's the season for rhubarb!

Rhubarb is a great vegetable that tastes pretty bitter raw, but is amazing when cooked! My parents have a large rhubarb plant which I routinely use to get my rhubarb fix. But you can usually find stalks at your local grocery store when they are in season.

For the syrup you will need:

  • 2-3 stalks of rhubarb (cut into 1 inch pieces)
  • 1/2 cup strawberries (diced)
  • Enough water to cover
  • 3/4 cup of sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Be sure to cut off the ends of the rhubarb and wash the stalks well. They may be pretty dirty...wash and dice the strawberries and rhubarb.

Place in a pot and add just enough water to cover. Add the sugar, cinnamon and nutmeg and stir to dissolve.

Bring to a boil and cook for about 10-15 minutes, until the rhubarb is soft. Stir occasionally.

If you like rhubarb pieces, let the syrup cool and spoon over your waffles or pancakes!  But if you want a smooth classic syrup, strain the mixture through a fine mesh strainer. Use a large wooden spoon or plastic spatula to press the liquid out of the fibrous bits so you don't miss out on all the goodness!

If you have leftovers, just place in a an air tight container and refrigerate for up to  a week. Enjoy!

We topped ours with fresh strawberries and powdered was decadent treat for sure!