Strawberry-Rhubarb Syrup

• 3/4 c. rhubarb
• 1/2 c. strawberries
• .67 c. granulated sugar
• 1/2 c. water

1. In a 1-quart saucepan, combine rhubarb, strawberries, sugar, and water.
2. Bring to a boil over medium-high heat; cook until rhubarb is very soft -- about 15 minutes.
3. Strain mixture into serving dish, discarding rhubarb-strawberry pulp.
4. Store in an airtight container, refrigerated, for up to four days.

rhubarb, strawberries, sugar, water

Taken from www.delish.com/recipefinder/strawberry-rhubarb-syrup-3259 (may not work)