Rhubarb Roundup ~ Strawberry Rhubarb Lemonade*

by

Morwen

  This is seriously the most amazing Lemonade I've ever tasted.

  8 cups Rhubarb, fresh or frozen (if frozen, thaw and drain)

  1½ cups Honey OR 3 cups Sugar

  10 cups Water

  3 lbs Strawberries, stemmed and crushed

  2 cup freshly squeezed Lemon Juice (about 10 large Lemons)

  Bring Rhubarb, Honey/Sugar and Water to a boil.  Remove from heat and stir in Strawberries.  Let steep for 30 minutes.

  Strain mixture through a fine sieve, discarding solids**, and refrigerate to chill.  Stir in Lemon Juice.  Serve Rhubarb Lemonade over ice.

  * Based on the Rhubarb Lemonade recipe from the May 2010 issue of Country Living Magazine.

** We like to save the solids and use them in place of the Rhubarb and Honey in the Rhubarb Cheesecake Bars.  It makes them taste even better.  Just take the Lemonade solids, add the Water, Cornstarch and Cinnamon, and follow the Bars Topping instructions.