Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Strawberry Rhubarb Syrup (use the puree from the fruit and reserve syrup for other recipes):
1 lb strawberries, quartered
1 ½ cup chopped rhubarb
⅔ cup sugar
1 cup water
1 teaspoon lemon zest
Place all ingredients in a small pot. Simmer for 15 minutes. Remove from heat. Strain using a fine mesh strainer and a spatula. Use the spatula to push the liquid from the fruit. Cool and pour into a jar. Store syrup in the fridge up to 1-2 weeks.