Now doesn’t that just sound like summer!  My sister-in-law gave me a whole bunch of rhubarb, and since I’m not much of a baker I saw this recipe and thought it sounded pretty good.  I then cut up all my rhubarb, froze it in 2 cup portions in freezer bags, and that lets me easily grab them for this recipe.  It takes a little bit of time but it is oh, so yummy.  It is a bit tart, so you can add more sugar or water as you like.   Our kids thought it was pretty yummy, too.  I made a double batch and just froze part of it for later.  This is also good as a summer cocktail mixed with some vodka and ice.

Recipe:

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

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 the remaining 1 cup of strawberries and lemon juice, chill, and it’s ready to serve!