Strawberry-Rhubarb Syrup

1. 1

   In a 1-quart saucepan, combine rhubarb, strawberries, sugar, and water.

2. 2

   Bring to a boil over medium-high heat; cook until rhubarb is very soft -- about 15 minutes.

3. 3

   Strain mixture into serving dish, discarding rhubarb-strawberry pulp.

4. 4

   Store in an airtight container, refrigerated, for up to four days.

* Per serving · 4 servings · Values may vary.

No additional tips available.