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 (rhubarbinfo.com) |
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