I love fresh whole wheat pancakes! We have them almost every Saturday morning. Because we have them so often, I love experimenting with differing toppings and syrups. Right now my garden is bursting with ripe rhubarb, ready for the picking! The strawberries are also just beginning to ripen. I have made strawberry syrup in the past, but this morning I wanted to try something new. My experiment was a success! I created a low sugar strawberry rhubarb syrup recipe that is fresh tasting and simply delightful.
In order to make a low sugar syrup, you will need to add a thickener like cornstarch or arrowroot.
The secret to a low sugar syrup is to add half the amount of sugar normally used in syrups and then thicken it with cornstarch or arrowroot. I typically use corn starch. You can also cook it down until it is thick, but that takes an exorbitant amount of time.
Cornstarch thickens syrup nicely and turns clear when heated.
Directions for making low sugar strawberry rhubarb syrup
To make this strawberry rhubarb pancake syrup, I diced up 2 stalks of freshly harvested rhubarb and then boiled it for 1 minute in 1 cup of water in a saucepan. I then added 2 c of chopped fresh strawberries and added 1 c of sugar. I simmered them together for 5 minutes. I then poured 2 T of cornstarch mixed with a few T of water into the simmering pan. After a few minutes, the syrup was thick and ready to use!
That’s it! Homemade low sugar syrup really is that easy to make and it tastes SO much better than the store bought kind. Because this recipe is low sugar, the fruit tastes fresher. That said, if you want to make it sweeter, you can double the sugar (adding 2 c sugar) and halve the corn starch (adding 1 T of corn starch), OR you can reduce the water called for in the recipe to 1/2 c instead of 1 c and halve the corn starch to 1T. The choice is yours:)
I hope you enjoy making and eating this strawberry rhubarb syrup as much as we did! Bon appétit!
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Here is the recipe for the Low Sugar Strawberry Rhubarb Syrup:
- 1 c rhubarb, diced
- 1 c water
- 2 c fresh strawberries, diced
- 1 c sugar
- 2 T cornstarch
- Wash and chop strawberries and rhubarb.
- In a small saucepan, boil rhubarb for 1 minute.
- Add strawberries and sugar.
- Bring to a boil then reduce heat and simmer for 5 minutes.
- In a small bowl, combine cornstarch with a few tablespoons of water. Pour cornstarch mixture into hot syrup.
- Bring back up to a boil. Then reduce heat and simmer until syrup is thick and somewhat clear.
- Serve hot over favortie pancakes or French toast.
If you want a sweeter syrup, decrease water down to 1/2 c and corn starch down to 1 T. Or double the sugar to 2 c and decrease corn starch to 1T.
Serving Size:1/4 c
Amount Per Serving: Calories: 61Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 15gFiber: 1gSugar: 14gProtein: 0g
Here’s a whole wheat pancake recipe to go with your syrup:
These Whole Wheat Pancakes are made with 100% whole wheat flour and taste absolutely delicious! They’re a healthier option to enjoy for breakfast or brunch. Most of the times that I’ve opted for whole wheat breads over white, I would do it for health reasons but secretly preferred the taste of white.
You can also use this syrup to top French Toast, shortbread, or the like!
Apple Cinnamon Syrup is a delightfully light syrup with an intense flavor that is sure to please. Here is a recipe for the syrup and for easy French Toast!