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Rhubarb and strawberry syrup

Strawberry rhubarb syrup in a gin and tonic on eatlivetravelwrite.comJust before I left for France, my kitchen was overloaded with local strawberries and rhubarb from my Front Door Organics Fresh 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.

Rhubarb and strawberry syrup

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Easy strawberry and rhubarb syrup

Serves 2 cups     adjust servings

Ingredients

  • 500g (weigh after trimming) rhubarb, roughly chopped
  • 200g (weigh after hulling) strawberries, roughly chopped
  • 200g granulated sugar
  • rind of 1 lemon (removed with a vegetable peeler)

Instructions

  1. In a heavy saucepan combine rhubarb, strawberries, sugar and lemon rind, stirring to combine.
  2. Over medium-high heat, bring the fruit to a boil, stirring occasionally.
  3. Reduce the heat to low and cover, simmering until the fruit is broken down, about 8 minutes. The mixture should be starting to thicken at this stage.
  4. Pour the mixture into a metal sieve over a large bowl and use a rubber spatula to press down on the fruit to release the liquid.
  5. Refrigerate the syrup until chilled. Can be refrigerated (in an airtight jar) for 5 days.

by

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.

Simple and in Season on renbehan.com

 

Sending this over to Ren Behan’s Simple and in Season for July/ August 2015!

 

 

The Canning Kitchen book cover

 

 

Canadian readers: Win a copy of The Canning Kitchen – closes July 5th 2015 6pm EST. Details here.

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9 Responses to Rhubarb and strawberry syrup

  1. Mr. Neil June 29, 2015 at 07:09 #

    It went very well with some Mauritian rum!

  2. Geoff June 29, 2015 at 20:09 #

    I’m sorry I wasn’t there to try it, Mr Neil

  3. Maria del mar July 1, 2015 at 10:28 #

    Nice post. I just discovered you.

  4. Coco in the Kitchen July 2, 2015 at 14:45 #

    My Aussie hubby makes cordials.
    I make sharbats.
    They’re all basically homemade syrups that are perfect for
    a refreshing, last-minute drink on a hot day.

    Love the idea of rhubarb w strawberry.
    I’ll have to make a batch and taste it!

    • Mardi Michels July 5, 2015 at 12:07 #

      Yes I would call this cordial normally too but it’s definitely more of a syrup…

  5. Mother Mands July 7, 2015 at 10:23 #

    Tequila Cocktails with this syrup is a winner! 😉

    #SimpleandinSeason

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