Recipe: Strawberry Rhubarb Lemonade
With an abundance of rhubarb growing in our Learning Garden this spring, we’ve started to get creative and use it in a variety of new recipes. We could never get tired of strawberry and rhubarb (a timeless combination that shines in a pie, crisp, cake or as compote over yogurt, toast or oatmeal), but it’s refreshing to mix it up. If you, too, are in a rhubarb rut, or if your kids need an elevated recipe for their lemonade stand, try our refreshing Strawberry Rhubarb Lemonade.
Written by our dietetic interns from the Sage Colleges, this summer drink has big flavor and natural sweeteners instead of processed sugar. The honey subtly sweetens the rhubarb, but not so much that it forgets its tart roots. Depending on the ripeness (sweetness) of your strawberries, you may want to add more honey or sweetener of your choice to taste. The lemon balm is a modest finishing touch that can be foregone or substituted with mint if you don’t have it on hand.
Strawberry Rhubarb Lemonade
1 ½ pounds rhubarb stalks, leaves removed, cut into ½-inch pieces
1 ½ cups fresh strawberries
½ cup honey
3 ¾ cups lemon juice
15 cups water
½ cup lemon balm, torn
1. In saucepan, combine rhubarb, strawberries and honey. Cook over medium heat until soft. Strain into a pitcher (or whatever you will use to serve the lemonade) and allow to cool.
2. Combine lemon juice, water, and lemon balm in the pitcher with the cooled rhubarb mixture.
3. Serve over ice in cups.
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