Strawberry Rhubarb Syrup Recipe (with optional lime and ginger)

Step 1

Stem and cut in half the strawberries. Chop the rhubarb into 1-inch pieces. Place the fruit in medium saucepan and add the water and sugar. Bring to a boil and then lower the heat so it just simmers. Cook for 15 to 20 minutes or until the fruit has completely fallen apart. Let cool for 30 minutes in the pan for the fruit to continue to steep.

Step 2

Strain the fruit solid into a bowl using a fine mesh sieve. If you don’t have a fine enough sieve, lay a piece of cheesecloth inside the sieve. Push as much of the liquid through the sieve, or just let gravity do its work. If you leave the fruit to drain for awhile (like an hour or so) you’ll find gravity has naturally done it’s job and you’ll get even more syrup.

Step 3

Save the solids for another use (see section above) and store the syrup in a jar or bottle in the fridge for up to 3 weeks.