Let me start out by saying that I put this post together, a couple of months ago. When rhubarb and strawberries were in season, but I procrastinated on posting it. I also had plans of baking with fresh Oregon strawberries. But I'm sad to say that the season went by way too fast. The Oregon cherry and blueberry season also came super early this year. So I have very little time to make the most of these amazing Oregon fruits.
Strawberry lemonade has always been my drink of choice. There's just something about the sweet and tangy. It's just a perfect combination. Ever since I can remember, My mom has always used rhubarb in a summer fruit punch. Also know as a European fruit drink called compote. She would usually make it with random amounts of strawberries, blueberries, blackberries and even black current or grapes. Giving it a refreshing and true summer taste. Rhubarb and strawberries are the perfect combination and when made into a lemonade, it simply tastes amazing.
Enjoy the remainder of your summer :) - Daniel
Makes: 1 pitcher of lemonade
• 5 stalks of rhubarb
• 8 cups water
• 1 1/2 to 2 cups fresh strawberries ( 2 cups purée )
• Lemon juice from 1 1/2 lemons
• 1/2 to 3/4 cup granulated sugar
• 1 cup of ice
1 Cut the rhubarb stalks into 1/2 inch pieces. Then bring the pot of water to a boil and set the rhubarb on medium for about 12 - 15 minutes. Turn off the pot and set aside to cool.
2 When it's almost cooled, Strain the cooked rhubarb threw a mesh strainer. Then place the rhubarb juice in the fridge and throw away the cooked rhubarb mush.
3 Puree the fresh strawberries with the sugar. And stir in the pureed strawberries along the juice from the freshly squeezed lemons. Into the rhubarb juice, and add the ice. Depending on how sweet you like your lemonade. You might want to add more sugar.