Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.
Category:Rhubarb Drinks Recipes
Category:Rhubarb Recipes