Strawberry-Rhubarb Syrup

  I have a Jacques Pepin cookbook from 20 years back that included a recipe for "Strawberries in the Sun." Since I like to tinker with recipes and make them my own, I have morphed it into this -- a great dessert syrup for ice cream or whatever tickles your sweet-tooth. Personally, I'm going to put it on top of my Espresso Cheesecake recipe that was posted on March 22nd. Since we're getting to the end of fresh rhubarb season, you might be able to find it frozen, or substitute another tart fruit. Perhaps whole raspberries in place of the sliced rhubarb? Use your imagination!

• 1/2 lb fresh strawberries. Rinsed, hulled and sliced lengthwise into 1/2 inch-thick pieces (the final weight should be 1/2 lb).
• 1/2 lb rhubarb. Rinsed, trimmed and sliced crosswise into 1/2 inch-thick pieces (again, the final weight after prepping should be 1/2 lb).
• 2 cups white sugar.
• 1 cup water.

  Preheat oven to 180⁰. Add water and sugar to a nonreactive skillet and bring to a boil on stove top while gently stirring to dissolve sugar (the skillet should be big enough that once the strawberries and rhubarb are added, they won't be more than two pieces deep). Once at a boil, reduce heat slightly and keep at a strong simmer for 5 minutes. Add the strawberries and rhubarb, increase heat and to return to a boil while gently stirring. Again. slightly reduce heat and keep at a strong simmer for 5 minutes. Put skillet into oven (if your skillet isn't oven proof, transfer to a roasting pan where the fruit won't be too crowded). Allow to cook at least 4 hours or longer, depending on how thick you want your syrup to be (I like to keep it simmering 6 to 8 hours). Remove from oven, allow to cool, and transfer to a glass or other nonreactive container and store in refrigerator for up to two weeks. This recipe will make 1 pint. Enjoy!
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