Step 1
In a saucepan combine the rhubarb, strawberries and sugar with 1 cup water. Bring to a boil. Reduce heat to medium-low and simmer until slightly thickened and bright pink in color. About 20 minutes. Remove from the heat and let the syrup cool for about 10 minutes. Strain the syrup through a fine mesh sieve set over a bowl. Press down gently with the back of a spoon to extract more liquid. Chill the syrup in the fridge until ready to use and reserve the solids in a separate container in the fridge.

Step 2
For each drink add 1 ounce of the simple syrup to a glass. Top with bubbly and a squeeze of fresh lemon juice.

Notes

• Leftover syrup keeps well in the fridge for about 3 weeks
• Leftover compote keeps well in the fridge for about 7 days
• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.