Strawberry-rhubarb Lemonade

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 4 cups cold water
• 3 stalks rhubarb, trimmed and cut into large dice (about 2 cups)
• 1 cup sugar (to taste)
• 1 lemon, zest of
• 1/4 teaspoon kosher salt
• 1 cup hulled quartered fresh strawberries
• 1 teaspoon pure vanilla extract
• 1 cup fresh squeezed lemon juice
• 1 cup hulled sliced fresh strawberries

Recipe

• 1 in a 3-quart saucepan, combine the water, rhubarb, sugar, zest, and salt; bring to a boil, stirring occasionally, until the sugar is dissolved.
• 2 decrease heat to a simmer; cover, and cook until the rhubarb is soft, about 10 minutes.
• 3 add in the quartered strawberries; cook for 4 minutes.
• 4 remove from heat and let cool for 15 minutes.
• 5 strain fruit mixture through a fine-mesh strainer into a 2-quart container, pushing down on the solids to extract as much juice as possible.
• 6 add vanilla and lemon juice; stir to combine.
• 7 let cool completely, then chill until very cold.
• 8 when ready to serve, add the sliced strawberries and serve over ice.