Strawberry Rhubarb Lemonade

Makes: 6 servings

3 ½ cups water
½ pound rhubarb, (about 2 cups) trimmed and cut into 1-inch pieces
¾ cup sugar or to taste
2 strips of lemon zest, about 3 inches long
½ teaspoon vanilla
2 cups sliced strawberries, divided use
1 cup fresh lemon juice

In a saucepan, stir together the water, rhubarb, sugar, lemon zest and vanilla. Bring the mixture to a boil, stirring until the sugar is dissolved, and simmer, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a bowl or pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice. Pour into glasses filled with ice. Garnish with more lemon zest if desired.

Source: The Rhubarb Compendium Web site (