Rhubarb & Strawberry Simple Syrup

• 300 gr of rhubarb
• 150 gr of strawberries
• 150 gr of sugar
• 200 ml of water

Directions:

1. Wash the fruits. Cut rhubarb into around 2 cm pieces, and chop the strawberries into small pieces.
2. Place the fruits in a pan, cover with sugar and pour the water.
3. Bring to a boil. Let it simmer for about 20-30 minutes, until the fruits starts to disintegrate. Pass it through a dense strainer into a jar or bottle.
4. Set aside and let it cool. Store the syrup in the fridge. You can use use for drinks and desserts.

For the Mocktail (for 2 glass)

• 4-6 tbsp of Rhubarb & Strawberry Simple Syrup
• Around 400 ml of sparkling water
• Around 60 ml of water
• 1/2 tsp of Rawnice butterfly pea powder
• Ice cubes to fill the glasses
• Fresh strawberries, rosemary springs, rhubarb ribbons for the garnish

Directions:

1. Mix around 60 ml of water with 1/2 tsp of butterfly pea powder.
2. Pour 2-3 tbsp of Rhubarb & strawberry syrup to he bottom of the glass.
3. Fill the glass with ice cubes, add fresh strawberry and rosemary spring.
4. Pour around 200 ml of sparkling water. Then pour a little bit of butterfly pea water on the top. Decorate glass with rhubarb ribbon and strawberry.