Mid summer in Alaska means you and your neighbors probably have rhubarb coming out your ears. I never know what to do with rhubarb other than make a pie or crumble, which I don’t actually love. Yesterday my friend brought over some rhubarb syrup and I suddenly had a delicious idea. I’d been wondering what to do with the wild strawberries I picked earlier this weekend and again wasn’t into the pie or crumble idea.
Strawberry rhubarb lemonade was born!
It’s tangy, sweet and perfect for a sunny day.
Here’s what you’ll need:
- 12 oz. chopped rhubarb (by weight)
- about 1.5 cups water
- 1/8 tsp. baking soda
- 2/3 cup sugar
- 1 thingie of frozen lemonade, pink or regular, prepared according to package instructions
- fresh, ripe strawberries
- lemon slices for garnish
So I actually started this recipe by squeezing my own lemons, but after about three lemons and only a half a cup of lemon juice, I remembered I had some frozen lemonade so I went that route (still using the lemon juice I already squeezed).
To make the rhubarb syrup, place the chopped rhubarb in a small saucepan and fill the pan with water till rhubarb is just covered. Add the baking soda and sugar and bring to a boil. Turn down the heat and simmer, uncovered, for 20 minutes. Let cool and pour through astrainer, pushing on the rhubarb with a spoon to get all the liquid out. This stuff should store in a jar for about a week or so in the fridge.
If you wanted this drink to be fizzy, you could add some sprite to the mix. It’s delightful!