Strawberry-Rhubarb Lemonade

1. 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. 2

   Decrease heat to a simmer; cover, and cook until the rhubarb is soft, about 10 minutes.

3. 3

   Add in the quartered strawberries; cook for 4 minutes.

4. 4

   Remove from heat and let cool for 15 minutes.

5. 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. 6

   Add vanilla and lemon juice; stir to combine.

7. 7

   Let cool completely, then chill until very cold.

8. 8

   When ready to serve, add the sliced strawberries and serve over ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.