From Pat Mrozinski
3 1/2 cups water
1/2 lb rhubarb, cut into 1 inch pieces (2 cups)
1/2 C sugar, or to taste
Two 3 in strips of lemon zest removed w/ a vegetable peeler,
plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice
Directions: In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla. Bring 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 of strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with additional zest.
Per 8 oz. of Strawberry Rhubarb Lemonade:
80 calories, 0 g fat, 1 g protein, 21 g carbohydrate,
2 g fiber, 5 mg sodium.