- 4 stalks rhubarb
- 2 1/2 ounces hulled strawberries (1/2 cup)
- 1 cup Simple Syrup
- Trim and coarsely chop rhubarb, then puree in a blender with strawberries and Simple Syrup until smooth. Strain the syrup into a jar, cover and refrigerate for up to 4 days.
Contributed By Todd Thrasher Photo Published