Just before I left for France, my kitchen was overloaded with local strawberries and rhubarb from my organic box. I used up a fair amount making jam but still had more left over and as the weather was so hot, I was thinking a sweet syrupy cordial might be in order – to mix into club soda or even cocktails. A few weeks ago, I made a simple rhubarb syrup similar to this one on Canadian Living, which we enjoyed but which we found lacking in a little substance and sweetness (you also needed a lot of it to be able to taste it in a fizzy drink). I wondered if adding strawberries might be a way to thicken the syrup and add an extra layer of sweetness. I was right. This was a perfect combination. I didn’t add any water to this syrup in the cooking as I like the thicker syrup it produces, although a lot of recipes call for adding it. I say play around, experiment until you find the consistency that works for you.
We enjoyed on its own in fizzy water as well as in a gin and tonic… So many possibilities…
Recipe shared with permission, originally published on Front Door Organics.