Here at Plant and Plate, we thoroughly believe in recipes that are adaptable and can be applied to many different dishes, so it’ll never be used once and stored in the back of your fridge forever.
This strawberry and rhubarb syrup is delicious on its own as a cordial or cocktail syrup; and it’s perfect poured over pancakes or porridge, as part of a punchy salad dressing or a drizzle for cakes.
Rhubarb is one of those classic flavours that fills us with so much nostalgia and a flavour we can’t get enough of during spring! This syrup is the perfect combination of sweetness and tanginess with lots of flavour. Not to mention the colour, nature just never fails to amaze us.
And we wouldn’t be Plant and Plate without a recipe that omits any waste from this syrup so we’ve conjured up the perfect pairing, a bundt cake, which uses up the leftover rhubarb and strawberry pulp from this very recipe.
But let’s not get too ahead of ourselves, before the cake, comes the syrup and I can guarantee you won’t believe how simple it is. Click HERE to take you to that cake recipe.
500g rhubarb (chopped into chunks)
200g frozen strawberries
1 tsp salt
zest of 1 lime
juice of 1 lime
Add all of the ingredients to a saucepan over a medium heat and slowly bring up to boil.
Once boiling, reduce to a simmer for 25 to 30 minutes until thickened.
After 30 minutes, remove the saucepan from heat. Using a fine sieve over a large bowl, strain the mixture so that you get a completely smooth, bright pink syrup.
Store the syrup in an airtight bottle or jar in the fridge. Enjoy! x