Strawberry Rhubarb Syrup
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 in fridge up to 1-2 weeks.
**Pulp from the fruit can be saved to use in baking recipes!**