For a refreshing summertime sipper, serve up glasses of Strawberry and Rhubarb Lemonade.

Phoebe Wu
Recipe by Cooking Light August 2013

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Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

78 calories; fat 0.1g; sodium 1mg.
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