Strawberry & Rhubarb Lemonade

by Daniel Valko


      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 



 Directions : 

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. 


Rhubarb meringue pie

by Daniel Valko

My truth about rhubarb:

      To tell you the truth rhubarb hasn't been something I enjoyed eating or cooking with for a long time, mainly because of its tart taste and the nature of its celery like structure. The first thing I think of when I think of rhubarb is putting it in a pie. And yes the always popular strawberry and rhubarb comes to mind. Which brings back memories of my aunts cooking from years ago. All the rhubarb you see in my photos comes from my aunts garden, which is full of rhubarb and memories for me. 


Pie filling:
• 3 cups cut rhubarb 
• 1 1/2 cups sugar 
• 5 tsp flour 
• 4 egg yolks 
• 1 cup milk 
• dash of salt 

Pie crust: 
• 7 tbs butter 
• 1 cup flour 
• salt 1/4 tsp

• 4 egg whites 
• 1 cup sugar 
• 1/2 tbs lemon juice 
• 1/2 tsp cream of tartar 
• 1/4 tsp salt 

1)  In a double boiler with water on the bottom layer. Mix in rhubarb  milk, sugar, flour, egg yolks, and salt. Cook for about 35-45 mins mixing often until thick.

2)  While pie filling is cooking, start making pie crust. Put flour,salt in mixing bowl and add butter in cubes. Then using hands start kneading the dough, until crumbly. Now add 2 tbs water and mix some more, if dough is not pliable enough add some more water.

3) Roll out the pie crust on plastic warp, then cover other side also with plastic wrap and Freeze for about 6 mins until cool but still easy to work with. Place on pie pan and bake for 12 mins on 390 f.

4)  Let completely cool until adding the cooled pie filling. Then start mixing the meringue, by adding egg whites, sugar, cream of tar tar, lemon juice and salt. Mix until mixer the attachment has a stiff white peak and the meringue is glossy.

5)  Spread meringue on top of pie and bake for 20 mins at 325 f. Let the pie completely cool before cutting and serving. 

    You may have heard that rhubarb leaves are poisonous, that is true. Never use the leaves just cut them right off. If you don't have a double boiler, use a pot with a bigger bowl that is oven and heat safe on top of the pot. Always have water on the bottom pot. Make sure not to add too much water. Enjoy this recipe!