Strawberry Rhubarb Syrup

This syrup is great on Swedish Pancakes.

Makes about 2 cups of syrup.


2 cups hulled fresh strawberries

1 cup chopped fresh rhubarb

1 1/2 cups granulated sugar

1/4 cup water

In a medium saucepan, stir together all of the ingredients.

Bring to a boil and let boil for 5 minutes, stirring occasionally.

Remove from heat and strain through a mesh sieve over a large bowl.

Use a spatula or wooden spoon to extract all of the juice.

Discard the seeds and store the syrup in the refrigerator.

Printable Version with Adobe

Printable Version with Microsoft Word


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