Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Strawberry Rhubarb Lemonade




Source of Recipe


Internet


List of Ingredients




3-1/2 cups water
1/2 lb rhubarb, trimmed and cut into 1 inch pieces (about 2 cups)
3/4 cup sugar, to taste
2 slices lemon, zest of, 3 inches each,removed with a vegetable peeler,plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice


Recipe



In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest and the vanilla, bring the 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 strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes and garnish each glass with some of the additional zest.