Rhubarb Strawberry Syrup
2 1/2 cups rhubarb, chopped into about 1/2 inch pieces
1 1/2 cups strawberries, cored and sliced in half
1/2 cup sugar
1 tablespoon corn starch
2 tablespoons water
2 tablespoons agave nectar (optional)
1) Stir first 5 ingredients together in a small pan until everything is evenly distributed. Cook on medium heat for about 15 minutes or until everything is pretty well broken down, stirring occasionally. You can mash any large pieces up with a potato masher if you like a smoother syrup.
2) Remove from heat. Taste for sweetness and add agave if it seems a little too tart. Let stand for about 10 minutes before serving. Enjoy!
Source of recipe: I had about 2 pounds of free rhubarb and didn't know what to do with it. So I altered the whole fruit syrup recipe from Vegan Brunch to make this. It turned out pretty darn good. I served my first batch in crepes, but am excited to try this on pancakes.
SO HOW'D IT GO?
This was a great recipe. Simple, and a great way to use a lot of rhubarb. I also added in some fresh ginger, which gave it a nice bite. I used the syrup on top of So Delicious Coconut Water Sorbet, the lemonade flavor. Nice combo.
This turned out incredibly delicious! I have several huge rhubarb plants so I made this rhubarb cake http://vegweb.com/index.php?topic=6818.0 and then served it with this syrup on top. The cake is amazing and could easily be eaten without the syrup, but I figure if I'm eating cake, I may as well go all the way. This combo is insanely good. I can't wait to try some of this syrup on pancakes, crepes, or even on some toast with a little Tofutti cream cheese. Thanks so much for a great recipe, my boyfriend told me I now need to keep this on hand at all times :) I usually end up making crisps with my rhubarb and this was a great change.