Rhubarb & Strawberry Lemonade
Makes around 8 cups of Lemonade
We’ve used raw honey here, but you can also replace it with raw cane sugar or grated palm sugar or maple syrup.
4 cups (1 lb.) rhubarb, chopped into 3/4-inch pieces
2 cups (12 oz.) strawberries, divided in half
3 inch ginger, peeled and chopped into 1 inch pieces
3/4 cup raw honey (add more if you prefer it sweeter)
1 vanilla pod, sliced open
4 cups water
1 lemon, peeled into strips
Juice from 1 lemon
20 fresh mint or 15 basil leaves
In a medium size saucepan, combine rhubarb, lemon strips, strawberries, ginger, honey, vanilla pod and water. Bring it to a boil and then lower the temperature. Add the lemon juice and the mint leaves. Simmer for 20-25 minutes while stirring occasionally. Strain the lemonade through a sieve, removing the pulp. Chill in the refrigerator for a couple of hours.
If left in an air-tight container the lemonade can stay fresh for about a week. Serve in a pitcher with lots of ice, a handful of fresh rhubarb, strawberries and more slices of lemon.
