Recipe - Strawberry Rhubarb Lemonade

3 One half cup Water
One half pound Rhubarb, trimmed and cut
into 1inch pieces (about 2
cups)
Three fourths cup Sugar, or to taste
2 3inch strips of lemon zest
removed with a vegetable
peeler plus additional for
garnish
One half teaspoon Vanilla
2 cup Sliced strawberries
1 cup Fresh lemon juice

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 the remaining 1 cup of strawberries and
lemon juice, divide among stemmed glasses filled with ice cubes, and
garnish each glass with additional zest.

Yield: 7 cups, about 6 servings

NOTES : (Courtesy of Gourmet Magazine)

Recipe by: Cooking Live Show #CL8854 Posted to MCRecipe Digest V1 #556 by
Angele Freeman jfreeman@netusa1.net on Apr 7, 1997