I know. I did it again. Totally disappeared from the Internet with no notice whatsoever. I’m sorry about that. I have a somewhat good excuse this time though. I was in Ireland. Yep. Those of you who follow me on Instagram or are a friend of Facebook probably already knew this. I’ll be sharing more about that trip sometime this week. Stay tuned. I had the best of intentions for posting while I was traveling. I photographed six posts before I left and planned to do a little travel journal on a few of the days, but none of that happened. While my trip was beyond fabulous, I had anticipated a little downtime. However, it was a non-stop adventure of pub hopping and exploring the rolling green hills. So I figured, when life calls, you answer and worry about the rest later. Right?
Well, I’m back home and back online. Is anyone else seriously upset that it’s already June 23? Where did the month go? It feels like summer barely started, and I’m already dreading its end. What is happening?
Anyway, just before my travels my Mom dropped off a large amount of rhubarb from my grandparents’ garden. I love rhubarb, especially when it comes baked in something dessert related, even more so when it’s paired with strawberries. With this huge supply of rhubarb, I made four different recipes that I’m going to share with you over the next couple weeks. If you’re not a fan of rhubarb, what is wrong with you? Haha. I kid. If you tried rhubarb in the past and didn’t like it, maybe one of these recipes will change your mind.
I thought I’d kick off this unofficial rhubarb series with something pretty simple and multipurpose – Strawberry Rhubarb Syrup. It’s basically the delicious flavors of strawberries and rhubarb in syrup form. As you can imagine, this syrup comes in handy for drizzling over ice cream, pancakes, and cake. It’s also fabulous for cocktail making. (Don’t worry, a cocktail recipe or two will be coming soon.)
The syrup is made by simply cooking fresh strawberries and rhubarb with sugar and water.
You cook the mixture until all of the strawberries and rhubarb turn to mush and the liquid becomes thick. It’s almost like making jam. However, instead of keeping the pulp with the syrup, you stain the pulp out. What remains is liquid gold.
And isn’t the color gorgeous?
Like I said, pour this over vanilla ice cream, toss in some fresh sliced strawberries, and you will be in heaven. I’m pretty sure you could make some fabulous strawberry rhubarb salad dressing with this stuff,too, Or you could add it to Greek yogurt and granola, Or how about putting it on a piece of pound cake with fresh whipped cream. You get the idea. I’ll stop.
But seriously, go make this stuff. Like right now.
Strawberry Rhubarb Syrup
- 2 cups chopped rhubarb
- 2 cups chopped strawberries
- 3 cups water
- 1 cup sugar
- Combine the rhubarb, strawberries, sugar and water in a sauce pan and bring to a boil. Lower the heat and summer, stirring occasionally, until the fruit is soft and the liquid has thickened slightly. This will take 20-25 minutes. Allow to cool slightly.
- Put a mesh strainer over a large bowl and pour the mixture through the strainer. Use a spoon to extract any extra liquid from the solids.
- Carefully pour the syrup in a clean bottle, cover, and store in the refrigerator. (If you’d like, hang on to any leftover solid fruit pieces. They are almost like a jam and are delicious on toast.)