Strawberry Rhubarb Lemonade

Makes about 7 cups or 6 servings

Ingredients:

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
two 3-inch strips of lemon zest removed with a vegetable peeler, plus
additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

Preparation:

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 and strain it 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 zest.