I'm excited to be preparing to plant out a large bed of rhubarb and strawberries to increase the quantity of these easy to grow perennial food producing plants in my garden. I'm also collecting recipes to best use the garden harvest.
Remember, the leaves of the rhubarb are toxic and this syrup can stain if you spill it.
The ingredients for this syrup are:
Cut up 4 cups of rhubarb and strawberries into large pieces. Put in a stainless steel saucepan. Do not use aluminum. Add orange juice. The amount you will need will be dependent on the juiciness of and he quantity of strawberries v.s. rhubarb. Try variations if you have other berries.
Simmer on low until mixture is mushy. Add sugar, honey, apple puree, maple syrup or the sweetener of your choice and simmer, uncovered for about half an hour.
Remove the pulp by pressing through a sieve to make this a syrup. Leave the beneficial fiber in for stewed rhubarb and berries.
Store in the refrigerator in a glass jar. Some claim this might keep for a couple of weeks in the fridge. I use it quicker than that or store it in the freezer to use as required.
My reason forgrowing vegetables is for the nurturing fun of it and also to maintain a healthy lifestyle. The garden represents exercise: stretching, weight lifting, aerobic activity, creative satisfaction and organically grown nutritious and delicious food plus the esthetic value of including ornamental plants with my edible plants for a landscaped garden effect.
Why do you grow vegetables and fruit?