Ingredients
8
8 servings
- •1.5 cups strawberries, halved
- •1 cup chopped rhubarb
- •1 cup water
- •1 cup white sugar
- •2 tablespoons cornstarch
- •2 tablespoons water
Instructions
- Combine strawberries and rhubarb in a blender; blend on low speed until smooth, 20 to 30 seconds. Pour through a mesh strainer placed over a bowl to separate the pulp from the juice. Reserve the juice.
- Combine 1 cup water and sugar in a saucepan over medium-high heat. Bring to a rolling boil, whisking constantly. Add the reserved juice and return to a boil, whisking constantly.
- Whisk cornstarch and 2 tablespoons water together in a small bowl until smooth. Add to the juice mixture and cook, whisking constantly, until thickened, about 1 minute.
- Remove syrup from heat. Serve warm or cold.
Nutritional Facts
Per 8 servings
- Calories: 117
- Carbohydrate: 30g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
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