Strawberry-Rhubarb Lemonade

• 4 cups cold water
• 3 stalks rhubarb, trimmed and cut into large dice (about 2 cups)
• 1 cup sugar (to taste)
• 1 lemon, zest of
• 14 teaspoon kosher salt
• 1 cup hulled quartered fresh strawberries
• 1 teaspoon pure vanilla extract
• 1 cup fresh squeezed lemon juice
• 1 cup hulled sliced fresh strawberries

1. In a 3-quart saucepan, combine the water, rhubarb, sugar, zest, and salt; bring to a boil, stirring occasionally, until the sugar is dissolved.
2. Decrease heat to a simmer; cover, and cook until the rhubarb is soft, about 10 minutes.
3. Add in the quartered strawberries; cook for 4 minutes.
4. Remove from heat and let cool for 15 minutes.
5. Strain fruit mixture through a fine-mesh strainer into a 2-quart container, pushing down on the solids to extract as much juice as possible.
6. Add vanilla and lemon juice; stir to combine.
7. Let cool completely, then chill until very cold.
8. When ready to serve, add the sliced strawberries and serve over ice.

cold water, stalks rhubarb, sugar, lemon, kosher salt, fresh strawberries, vanilla, fresh squeezed lemon juice, fresh strawberries

Taken from www.food.com/recipe/strawberry-rhubarb-lemonade-290833 (may not work)