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Makes 3-4 cups of fruit syrup. Use your favorite fruit-infused balsamic (Cara Cara Vanilla, Cranberry Pear, Lavender) . Adapted from "Season to Taste"
Mix sugar and water in a 3-quart saucepan over medium-high heat. Bring to a simmer and stir until sugar is dissolved.
Add rhubarb stalks, strawberries and peppercorns. Stir occasionally as the fruit releases its liquid and returns to a simmer. Cook for 15 minutes. Cool and strain through a sieve, pressing on solids to release liquid.
Mix 4 parts fruit syrup to 1 part balsamic. Store in the refrigerator.
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