COOKS CORNER 06.22Prep time, 15 mins
Cook time, 10 mins
Total time, 25 mins
Author: Krissy Allori
Recipe type: Drinks
Yields: 6 servings
Lemonade base:
2 to 2 1/2 cups fresh rhubarb, cut into half inch cubes
1 cup sugar
1 cup water
2 cups (1 pint) strawberries, stems removed
1 cup freshly squeezed lemon juice
To make the lemonade:
3 cups water or sparkling water
1.    To make the rhubarb syrup, combine the rhubarb, sugar, and 1 cup of water in a medium saucepan. Cook over medium low heat until the rhubarb completely breaks down, 10-15 minutes. Press mixture through a fine mesh sieve trying to extract as much as you can, scraping the bottom of the sieve. Discard remaining solids.
2.    Chill rhubarb syrup in the refrigerator until ready to use.
3.    Process rhubarb syrup, strawberries, and lemon juice through blender on low speed for 20 seconds. There will be approximately 3.5 to 4 cups of base.
4.    To make lemonade, add water or sparkling water to base and serve over ice. Enjoy!