For a refreshing summertime sipper, serve up glasses of Strawberry and Rhubarb Lemonade.
Cooking Light AUGUST 2013
Start with fresh lemon juice in a pitcher. Place water, rhubarb, strawberries, and sugar in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Place in freezer for 30 minutes. Press mixture through a fine sieve into pitcher with lemon juice; discard solids. Stir to combine, and serve over ice.
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