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.

Place a few strawberries in a glass and muddle them with the back of a wooden spoon. Add ice and pour 2/3 up with lemonade. Top off with rhubarb syrup. Add lemon slice for garnish.

If you wanted this drink to be fizzy, you could add some sprite to the mix. It’s delightful!