Strawberries and Rhubarb

4:27 PM


 Strawberries and rhubarb just go together.  We've been eating a lot of pan"cakes" here lately.  I've made blueberry syrup and a molasses syrup to go with our cakes.  The rhubarb seems to be the only thing growing like gangbusters right now so it seemed obvious to me that I need to try a rhubarb syrup as well.  Then strawberries were on sale at the store.  I scoured google to find a recipe that I thought was the best (I'm not sure how I was to decide on the best recipe...) and ended up combining a couple of different recipes to come up with my concoction.  
Rhubarb Syrup-
10-12 stalks rhubarb chopped into pieces
2- 1/2 pounds strawberries quartered
2 C sugar (or to taste)
2 C water
2 T lemon juice
Mix the whole mess into a saucepan.  Stir until the sugar is dissolved.  Bring to a boil and then reduce to a simmer stirring occasionally for 10 minutes.  I stirred mine occasionally until the rhubarb started to become soft and smooshy.  Line a mesh sieve with cheesecloth over a large mixing bowl and gently pour the mixture out of the saucepan.  Let the mixture drip through into the bowl, pressing with the back of a spoon to get most of the liquid out.  Pour the strawberry and rhubarb mixture into a mixing bowl and pour the liquid into a container and set aside.  
With the left over strawberry and rhubarb fruit I made a pie.  Why throw away all of that goodness?
It was pretty sweet from cooking in the sugar and water so I didn't add any sugar.  In fact I didn't add any spices either.  I made a pie crust from my favorite pie crust recipe.  I have been making pie crust since I learned how as a teenager and still to this day CAN  NOT MAKE A ROUND CRUST!!
After a lot of cutting to make the crust work in my pie plate (which I'm pretty good at by now) I poured the strawberry rhubarb mixture into the crust and put a dab of butter in the center.
Then I put the top crust on and made a pretty design on it and sprinkled a bit of sugar on top.  I popped it in a 375 degree oven for about 50 minutes or so.  After 45 minutes I took the little metal crust protector off and let the edges brown up a bit.  All times are approximate, I just guessed.   Dee-lish served warm with some vanilla ice cream.  
Now for the syrup.  Put the saved liquid into a saucepan and simmer to desired thickness.  I didn't want mine too thick.  Besides a lovely topping for cakes, I wanted to be able to mix the tasty red liquid with vodka tonics.  I ended up with 4 half pints and this one little 4 ounce jar of beautiful sweet, red goodness.  

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3 comments

  1. Deliciousness in a blog :) I'm a little hungry now....

    ReplyDelete
  2. I'd say that crust turned out pretty darn well! I haven't really seen a lot of rhubarb in my area, I wonder why. It was such a great idea to condense the left overs down into a syrup, you can enjoy rhubarb even when it is out of season!

    ReplyDelete

I love your comments. Thanks for sharing your thoughts.

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