A classic pairing makes a delectable strawberry-rhubarb syrup recipe to top pancakes, waffles, or strata.
Ingredients
- 1.5 cups strawberries , halved
- 1 cup chopped rhubarb
- 1 cup water
- 1 cup white sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
-
1
Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Strain through a mesh sieve placed over a bowl; discard solids and reserve juice.
-
2
Combine 1 cup water and sugar in a saucepan over medium-high heat; bring to a boil, whisking constantly. Stir in reserved strawberry-rhubarb juice.
-
3
Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth; add to juice mixture and cook, whisking constantly, until thickened, about 1 minute.
-
4
Serve warm or cold.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Jamaican Cabbage
This spicy Jamaican-style cabbage dish with hot chile pepper, carrots, and thyme is delicious with jerk chicken or pork.
Vegetarian Refried Beans
Traditional vegetarian and vegan refried beans that taste great with hardly any fat!
Cranberry Cream Cheese Dip
I got this recipe for cranberry cream cheese dip from a neighbor while living in Germany and modified it a little. She was an American, too. It was always a hit at every get-together we had! Fresh cranberries with jalapeños, sugar, green onions, and cilantro make for great salsa. Add the cream cheese, and you have a great dip! Serve with Ritz crackers or Wheat Thins.