Strawberry Rhubarb Syrup Recipe

1 Chop the strawberries and rhubarb and set aside.
2 Combine the sugar and water in a small saucepan over medium heat and stir frequently until the sugar dissolves. 
3 Add the strawberries and rhubarb to the pan and bring the mixture to a boil.
4 Once bubbling, reduce the heat and simmer, stirring occasionally, for about 10 minutes, or until the fruit begins to break down. The liquid will be bright red.
5 Allow the syrup to cool, then strain out the solids using a fine mesh strainer. Store any leftover syrup in a covered container in the refrigerator for up to 2 weeks.