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About the Recipe
Ingredients
2 1/2 cups rhubarb coarsely chopped
2 cups strawberries fresh or frozen, no need to chop
1 1/4 cup sugar (1/2 c for Rhubarb. soak)
1 cup concentrated or fresh lemon juice
4 cups of water
3 cups of ice
Lemons / strawberries and rhubarb for decoration (optional
Preparation
Put the rhubarb, strawberries and 1/4 c of water and 1/4 cup of sugar in a small sauce pan and bring the heat up to medium/high. Use a potato masher to squish the strawberries and their juices out. Keep the mixture at a low simmer until the rhubarb is softened - shouldn't be any more than 5 minutes.
Pour the cooked strawberry rhubarb mixture into a blender and puree –Transfer the puree to the freezer to chill for a quick half hour.
Once the strawberry rhubarb mixture is cooled.
In a pincher of your choice pour in 4 cups of water, 1 cup of sugar and 1 cup of lemon juice stir well.
Next put in your cooled down Rhubarb Strawberry blend and stir.
You can keep as is or filter it to get the blended pulp out. I recommend you do that if you are serving it from a spout.
Once everything is blended well, add in the 3 cups of ice.
For a little extra lemon zip add some lemon zest
To be extra fancy add some cut up strawberries, rhubarb and lemon slices!