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
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