Rhubarb Strawberry Syrup (and puree)
In a large stockpot, combine the rhubarb, strawberries, sugar, water, lemon juice and salt. Bring to a boil over medium heat, then reduce to a simmer for 30 minutes. Puree using a blender or immersion blender. Add the cinnamon stick. Simmer for one hour, stirring occasionally.
Pour mixture through a mesh strainer, getting as much liquid out as you can. Pour the liquid and the cinnamon stick into a clean saucepan and simmer until thick and syrupy, about one more hour. Stir in the vanilla. Cool, then store in glass jars in the refrigerator until ready to use.
Drizzle over pancakes or waffles, or use to flavor mixed drinks or cocktails.
Note: Save the pulpy puree that you strain the liquid out of – this would be fantastic added to the batter of a loaf bread or muffins in place of applesauce or oil.
Yields about 1 1/2 cups of syrup and 1 1/2 cups of puree.
Recipe from Curly Girl Kitchen