Strawberry rhubarb pie is so popular that it occurred to me that everyone would love strawberry rhubarb lemonade too – and I was right! The taste test was a big success with friends and family so I definitely wanted to share this for the holiday weekend.
When I cook strawberries it takes me back to my childhood and the annual summer fairs because they taste and smell like cotton candy. When you add the rhubarb you get that unique sweet-citrusy-sour flavor that seems to have captured the taste buds of so many. The ice cream/frozen yogurt sauce I made with these ingredients was a big hit with family and friends and it makes a wonderful hostess gift for your summer parties. Best of all, it takes less than 15 minutes to make!
I used fresh picked berries from Barrie Hill Farms for this refreshing lemonade. They had their annual Strawberry Festival last weekend so these little gems went straight from the field into my kitchen. So much fun and SO many people! They had entertainment, clowns, face painting and wagon rides to the fields to pick your own.
This happy family is going to enjoy all of their strawberries. I bet they’re making jam too! Canadians tend to create stampedes to their local farms when we finally get to the warmer months because we’re starved for fresh produce!
This is super easy to make and I’ve made substitutions with agave sugar and raw honey to eliminate refined sugar. You can use it if your prefer. I understand that most people think lemonade just isn’t lemonade without sugar but I wanted to keep it on the healthier side.
The recipe requires a 3-4 lemons and to be sure to get the most juice out of your lemons, roll them back and forth on the counter using your palm with pressure until they are soft. Then you can juice them. The rhubarb and raw honey is from Nicholyn Farms – what a difference all of this fresh produce makes! It’s so fun to visit these beautiful farms each week and be inspired to make new dishes. I wish I had chosen to be a farmer in life!
This weekend is cause for a double celebration because July 1st is Canada Day and July 4th is Independence Day. I’ll be toasting to all my American family and friends and wishing you the best of times. Hashtag me with your celebratory pic at #simplyfreshdinners on Instagram and I’ll share your fun. Cheers!
- 1/2 cup fresh lemon juice (you’ll need 3 lemons)
- 4 cups water
- 2 cups rhubarb diced (frozen is fine if fresh is unavailable)
- 1 cup strawberries, quartered
- 2 tablespoons agave syrup
- 2 tablespoons raw honey (you’ll want to taste this as you cook it and add more if desired)
- 1/2 cup strawberries, sliced thinly
- handful of fresh mint
- NOTE: if you are adding refined sugar, skip the agave and raw honey and add 5-6 tablespoons of sugar
- Squeeze fresh lemons and place juice into large pitcher.
- Place water, rhubarb, strawberries, agave and honey into medium sized saucepan. Bring to a boil; reduce heat, and simmer on medium for 10 minutes. Remove and let cool. If you want to speed up the process, place in a stainless steel bowl and put in freezer for 30 minutes.
- Remove and place mixture in a fine sieve over a bowl pressing to squeeze all liquid from it. Discard solids and add liquids to pitcher with ice and sliced berries. Serve with a fresh mint garnish.