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 for garnish

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 lemon juice, divide the

lemonade among stemmed glasses filled with ice cubes, and garnish

each glass with some of the additional zest.

Makes about 7 cups, serving 6.