Strawberry Rhubarb Lemonade

Name: Strawberry Rhubarb Lemonade
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 3½ cups water; ½ pound rhubarb (trimmed and cut into 1-inch pieces (about 2 cups)); ¾ cup sugar (or to taste); 2 unit x 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish; ½ teaspoon vanilla; 2 cups sliced strawberries; 1 cup fresh lemon juice

Strawberry Rhubarb Lemonade from the Recidemia collection

vegetarianvegangluten-freedairy-freenut-freehalalkosher

Prep10 min

Cook0 min

Total10 min

Servings4

Difficultyintermediate

Ingredients

water
3½ cups
rhubarb
trimmed and cut into 1-inch pieces (about 2 cups)
½ pound
sugar
or to taste
¾ cup
x 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
2 unit
vanilla
½ teaspoon
sliced strawberries
2 cups
fresh lemon juice
1 cup

Method

Combine water, rhubarb, sugar, and lemon zest strips in a large saucepan over medium-high heat.

1 minutes

Bring the mixture to a boil, then reduce heat to medium and simmer until the rhubarb is completely tender and breaks apart easily, about 10-12 minutes.

11 minutes

Remove from heat and stir in the vanilla extract, then let cool for 5 minutes.

5 minutes

Strain the rhubarb mixture through a fine-mesh sieve into a bowl, pressing gently on the solids to extract as much liquid as possible; discard the zest strips and rhubarb solids.

2 minutes

Stir in the fresh lemon juice, then add the sliced strawberries and gently fold to combine.

1 minutes

Chill the lemonade in the refrigerator for at least 1 hour, or until ready to serve.

60 minutes

Pour into glasses filled with ice and garnish with lemon zest strips and fresh strawberry slices before serving.

Strawberry Rhubarb Lemonade

Ingredients

Method

What Makes This Variant Distinct

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