One of those flavour marriages made in heaven! This syrup can be used to make a lovely chilled drink for children with water or soda water, or alternatively, to add a touch of panache to a glass of bubbles.

Ingredients

• 250 grams rhubarb
• 1 cup sugar
• 1 cup water
• 1 punnet ripe strawberries, hulled

Method

1. Wash the rhubarb, if necessary. Cut into 5-cm chunky pieces and place in a large saucepan with the sugar and water.
2. Bring to the boil, then lower the heat to a gentle simmer for about 15 minutes or until the rhubarb is well cooked. Cool.
3. Pour the mixture into a sieve and allow to drain thoroughly. Discard the pulp. Refrigerate the syrup until required - no longer than one week.
4. When ready to serve, puree the strawberries in a food processor or blender and sieve. Stir the pulp into the rhubarb syrup.
5. Pour a small amount into a glass and top with water, soda water or bubbles.