• 2/3 cup unrefined raw sugar
• 1 2/3 cup water
• 1 pint raspberries
• 3 small stalks rhubarb
• 3 tablespoons Morris Kitchen Ginger Syrup

Cut the rhubarb into small chunks. Add the sugar, water raspberries and rhubarb into a medium saucepan.Stir.

Over medium-low heat cook the mixture until the sugar dissolves and the rhubarb breaks down.

I stir every so often to help the process along. It will take about 15 - 20 minutes.

Using a potato masher, gently mash the mixture. Remove from the heat.Let cool slightly, about 10 minutes.

Place a sieve over a large bowl and gently work the mixture through.

Pour the mixture into a jar or bottle, add the ginger syrup, and shake. Store in the refrigerator up to a week; if it lasts that long.

by Pak101.com (few years ago!) / 1333 views