Stephanie at Girl Versus Dough is having a baby! A girl! And if this isn’t a reason to put rhubarb in everything to make it ladylike and pink, I don’t know what is. So let’s make this lemonade and toast to Stephanie and the future little lady in her life.
This lemonade could easily be frozen into ice pops. It could just as easily be mixed with vodka (not right now, Stephanie) for sipping in the backyard at your mint majesty picnic table. It could also be used in lieu of orange juice at a brunch party. Basically, I want to incorporate it into everything.
But get ready and beware and stuff because if you come over to try this, I promise I’ll serve it up with the most annoying amount of garnish possible. 90% of it will not be edible and you’ll probably toss it all on the lawn. And I want you to know that if you love this drink enough for the disco trees and rhubarb to be strewn in order to sip it quicker, then I ain’t mad at ya.
So in conclusion, congratulations to Stephanie! I’m so excited for you! Can’t wait to see photos of the little lady!
Freckled Strawberry Rhubarb Lemonade
Recipe adapted from the original gangsta recipe
rhubarb syrup (yields 1 1/2 cups) -
- 4 cups rhubarb, chopped
- 1 cup sugar
- 1 cup water
- 1 cup of fresh-squeezed lemon juice (or juice from 4 lemons)
- 1 vanilla bean, scraped
- 2 cups strawberries, hull yeah
- 2-3 cups cold water, to dilute
- ice and lemon wedges, to serve
- Make a rhubarb syrup. Place the rhubarb, sugar, and water in a saucepan. Bring to a boil. Reduce to a simmer and cook, stirring now and then, for 20 minutes. Strain, reserving solids for serving on French Toast or for on ice cream. Set aside to cool to room temperature. Chill in the fridge until time to make the lemonade.
- Puree these strawberries with the vanilla bean seeds. Strain. Add rhubarb syrup and strawberry juice to a pitcher.
- Pour the fresh-squeezed lemon juice through a fine-mesh strainer (unless you like it pulpy) and into the pitcher. Pour 2 cups of cold water over the base to dilute. Chill in the fridge for an hour.
- Sample your lemonade in a teeny cup and if it’s too sweet for you add more lemon juice, if it’s too tart add a bit more water. Serve over ice with a lemon wedge. Enjoy!
Yay! Click HERE for a printable pdf of the recipe above.
Chop it like it’s hot.
P.S. Check out everyone else who contributed after the jump!
Mini Strawberry Cheesecakes from Sarcastic Cooking
Lemon Blueberry Coffee Cake with Lemon Drizzle from Greens & Chocolate
Super Chewy M&M Blondies from The Realistic Nutritionist
Strawberry Cinnamon Twist Knots from A Kitchen Addiction
Lemon Shortbread with Salted Chocolate Drizzle from The Lemon Bowl
Chocolate Cherry Ice Cream from A Zesty Bite
Blackberry and Mango Curd Pie from Joanne Eats Well With Others
Pecan Sticky Buns from Warm Vanilla Sugar
Strawberry Rhubarb Muffins from Garnish with Lemon
Chocolate Chip Pancakes from Susie Freaking Homemaker
Super Simple Sugar Cookies from Espresso and Cream
Raspberry Acai Frozen Margarita from Nutmeg Nanny
Berry Coconut Frozen Yogurt from The Law Student’s Wife
Pretty in Pink Buttercream Cups from Keep it Sweet Desserts
Broccoli Salad with Honey Toasted Walnuts from The Roasted Root
Neapolitan Baked Doughnuts from Climbing Grier Mountain
Giant Pink M&M and Raisinette Cookies from Steph’s Bite by Bite
No-Bake Rhubarb Cheesecake Parfait Cups from Hungry Girl Por Vida
Strawberry Rhubarb Crisp from A Cedar Spoon
Freckled Strawberry Rhubarb Lemonade from Take a Megabite
Vanilla Anise Cupcakes from Blahnik Baker
Mini Vanilla Bean Layer Cakes from The Baker Chick
Mini Blackberry Hazelnut Meringue Cakes from Eat Your Heart Out