Strawberry Rhubarb Lemonade
3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
two 3-inch strips of lemon zest removed with a vegetable peeler, plus additional
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice
In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the
zest, and the vanilla. Bring the mixture to a boil, stirring until the sugar is
dissolved and simmer it, covered, for 8 minutes.
Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes.
Let the mixture cool and strain it through a coarse sieve set over a pitcher,
pressing hard on the solids. Stir in the remaining 1 cup strawberries and the
Divide the lemonade among stemmed glasses filled with ice cubes and garnish each
glass with some of the additional zest.