Strawberry-Rhubarb Syrup
Delicious on French toast, pancakes, or even ice cream, serve this syrup warm for a wondrous effect.
December 7, 2009
Serves: 4 cups
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Makes 4 cups
What you need:
- 1-1/2 cups rhubarb, chopped
- 1-1/2 cups strawberries, fresh or frozen
- 3/4 cup agave syrup
- 1/4 cup orange juice, freshly squeezed
- 1/4 teaspoon cinnamon
What you do:
- In a small saucepan, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes.
- In a blender, purée mixture, and return to pan to keep warm until serving.
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