Strawberry Rhubarb Syrup Recipes
RHUBARB SIMPLE SYRUP
The uses for simple syrup are endless and this rhubarb version brings a unique and delicious flavor to whatever you add it to. Mix 1 to 2 ounces into sparkling water, iced tea, champagne or a cocktail, or drizzle over ice cream or pancakes! Store in a glass jar in the fridge for up to 1 week. May be frozen for later use.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
- Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
- Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.6 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.4 mg, Sugar 16.9 g
STRAWBERRY FRUIT SALAD WITH RHUBARB SIMPLE SYRUP
Steps:
- For the rhubarb simple syrup: Put the sugar in a small saucepan with 1 cup water. Cook over medium-high heat, stirring occasionally, until the sugar starts to dissolve, about 5 minutes. Once it reaches a simmer, add the rhubarb and reduce the heat to medium low. Cook, stirring occasionally, until the rhubarb is softened and the syrup turns light pink, about 25 minutes. Set the rhubarb syrup aside until cool and slightly thickened, about 30 minutes.
- For the strawberry fruit salad: Put the strawberries and blackberries in a serving bowl and drizzle generously with the rhubarb syrup. Top with the cooked rhubarb. Sprinkle with the basil and mint.
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