Strawberry Rhubarb Lemonade (Add a scoop of Vanilla Ice Cream & Vanilla Wafers for Pie in a Glass!)
Strawberry Rhubarb Lemonade
Strawberry Rhubarb Lemonade
This is an excellent "pick me up" during and after a long day of gardening. Not only is it refreshing, it is a sweet reminder of the rewards that lie ahead during the season for your hard work! You might even attract an extra hand or two when they see you preparing your treat before you head out into the morning sun! An old standby from Gourmet, July 1993.
As suggested in the title, add a scoop of Vanilla Ice Cream, garnish with crumbled Vanilla Wafers for a new twist on Strawberry Rhubarb Pie in a glass!
Have a Cool Rhubarb Refresher for your gardening break!
- 3 1/2 Cup Water
- 2 Cups Rhubarb, 1 inch pieces
- 3/4 Cup Sugar
- 2 pieces Lemon Zest Strips, 3 inches long
- 2 Cups Strawberries, sliced
- 1 Cup Lemon Juice, fresh
- Additional Lemon Zest Spirals, for garnish
- Ice, if desired
- In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes.
- Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool.
- Strain cooked mixture through a coarse sieve set over a pitcher, pressing hard on the solids.
- Stir in the remaining 1 cup strawberries and the lemon juice.
- Divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional spirals of zest.
- COOK'S NOTE: This is my favorite version of Strawberry Rhubarb Lemonade. I have tried other fruits that also are refreshing and provide different nutritional benefits. I've listed a few suggestions. Try them out to see which ones suit you! Blueberry Rhubarb Lemonade, Mixed Berry Rhubarb Lemonade (Raspberries & Blackberries), Peach Rhubarb Lemonade. Get creative, look around the garden, see what's on sale & fresh at the farmer's market and try other combinations out! If you like it, I love it!
|Serving size: 8 ounces|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 34 g||11%|
|Fiber 2 g||8%|
|Sodium 13 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
*** Important Information About Rhubarb ***
I remember the first time I saw Rhubarb in my grandmother's backyard. I was about years old. I loved working in her garden with her. We would pick things, take them into the house in my little wicker basket and cook wonderful things out of things from the backyard! It was so much cooler than my "Easy Bake" oven or using my "Susie Homemaker" appliances. It was the real deal! I learned to love to cook and I learned by cooking great, healthy food at home.
I remember seeing these big green leaves on long, almost translucent red and pink stems. I asked what kinds of greens they were. Grandma Nana got a serious look on her face and told me the leaves were not for eating, "the leaves will make you very sick, we never eat the leaves!" She explained that the stems were the "good" part of this vegetable and in a few weeks she would show me.
A few weeks later, we made my first Strawberry Rhubarb Pie! We picked the Rhubarb first, then we picked some strawberries that were growing inside the sunny screened in porch in baskets. I later learned that was her trick to keep the birds away! I remembered that she said it was a vegetable. I asked if I could tell my Dad if I had my vegetables already so I wouldn't have to eat them at dinner. My military Dad had enlisted me and my siblings into the "clean plate" brigade with no options for exemption unless our duties had been fulfilled elsewhere.
It was exciting and interesting to find such a delicious treat in the garden, that could under certain circumstances be dangerous.
I would like to share my favorite reference for growing, cooking, preserving and sharing Rhubarb with my fellow "Hubbers." I often reference "The Rhubarb Compendium." The site is comprehensive, informative and fun. If you have any questions about growing or using Rhubarb, this would be the first place I could recommend. The Rhubarb Compendium starts with a complete history of Rhubarb! It is an amazing ancient history! Dan Eisenreich, Moderator, provides a complete, and I do mean complete, section on growing Rhubarb successfully. He also provides discussion on the medicinal uses of Rhubarb. Please consult your doctor before using any information on the internet for any medical reason. That's not my advice or Dani's but its just smart!
Of course my two favorite sections are the Culinary uses of Rhubarb and the RECIPES!!!
So, if you have a patch of Rhubarb growing in your yard or if a neighbor, friend or family member does and doesn't mind sharing a piece of root with you, get to know what a great compliment this plant can be in sweet and savory dishes in springtime!
Growing and Cooking Your Own Rhubarb
Almost everyone has a patch of rhubarb tucked in a corner of the garden. In this fun and friendly new book, Sandi Vitt and Michael Hickman have compiled nearly 150 recipes featuring this surprisingly versatile plant. From beverages to quick breads, muffins to main courses-plus a large assortment of pies-these recipes will tempt you to enjoy rhubarb throughout the year. Chock full of facts and delicious suggestions, Rhubarb: More Than Just Pies is a must-have for gardeners, cooks, cottagers, and anyone who enjoys the bright flavours of summer.
Editorial Reviews -- Amazon.com Review
"Rhubarb, rhubarb, rhubarb" was what crowds in a Hollywood movie muttered when stewing about something. Life's Little Rhubarb Cookbook will make you want to stew, too--and cook up rhubarb in dozens of other ways, as well. Besides offering recipes for pies and a host of other old-fashioned desserts, Joan Bestwick shows how to serve rhubarb from breakfast to dinner--before dessert. She offers cinnamony muffins with a dollop of peach and rhubarb filling in the center, easy Rhubarb Chutney to serve with cottage cheese at lunch, refreshing Rhubarb and Lemon Punch sweetened with pineapple juice, and for a midafternoon treat, a "pizza" of rhubarb puree on a flattened pie crust dotted with strawberry "pepperoni," dried black cherry "olives," and a shower of grated white chocolate "cheese."
Famous chefs have paired rhubarb with chicken, fish, and meats in savory dishes. Bestwick proves how well this works in a baked chicken casserole that may inspire you to try rhubarb in other main courses. And, understanding that today time is as precious as calories, Bestwick's dishes generally require around 30 minutes of preparation and call for 5 or less ingredients. The salads in this slim volume are colorful, sparkling, and easy gelatin molds. Set one a buffet table or put it out at a potluck and watch confirmed food snobs find it irresistible. --Dana Jacobi
Rhubarb is an all-time favorite vegetable that once was used for medicinal purposes, but has always tasted delicious in Mom s homemade pie. In this cookbook, you ll find more than just pie recipes to spark your imagination in cooking with rhubarb.
Delicious rhubarb is versatile, nutritious, and always adds a special flair to many dishes, whether used in cakes, pies and breads, in preserves, as a salad ingredient, in wines or brandies, or any number of other imaginative ways. In Rhubarb Delights Cookbook,author Karen Jean Matsko Hood presents her collection of more than 250 exciting rhubarb recipes that will be sure to please everyone. Inside, you will also find some fascinating reading regarding this old-time favorite s history, folklore, cultivation, and much more. With recipes using readily available ingredients, Rhubarb Delights Cookbook will be a valued addition to any chef s bookshelf.
From sinking a seed into the soil through to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this gorgeous kitchen gardening book is filled with practical, useful information for both novices and seasoned gardeners alike. Grow Cook Eat will inspire people who already buy fresh, seasonal, local, organic food to grow the food they love to eat. For those who already have experience getting their hands dirty in the garden, this handbook will help them refine their gardening skills and cultivate gourmet quality food. The book also fills in the blanks that exist between growing food in the garden and using it in the kitchen with guides to 50 of the best-loved, tastiest vegetables, herbs, and small fruits. The guides give readers easy-to-follow planting and growing information, specific instructions for harvesting all the edible parts of the plant, advice on storing food in a way that maximizes flavor, basic preparation techniques, and recipes. The recipes at the end of each guide help readers explore the foods they grow and demonstrate how to use unusual foods, like radish greens, garlic scapes, and green coriander seeds.