Just 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
Easy strawberry and rhubarb syrup
- 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)
- In a heavy saucepan combine rhubarb, strawberries, sugar and lemon rind, stirring to combine.
- Over medium-high heat, bring the fruit to a boil, stirring occasionally.
- 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.
- 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.
- Refrigerate the syrup until chilled. Can be refrigerated (in an airtight jar) for 5 days.
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.
Sending this over to Ren Behan’s Simple and in Season for July/ August 2015!
Canadian readers: Win a copy of The Canning Kitchen – closes July 5th 2015 6pm EST. Details here.