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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan, combine the 4 cups water, rhubarb, sugar and lemon zest. Bring to a boil, stirring until sugar is dissolved. Reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Stir in 1 cup strawberries. Cool for 20 minutes.
Pour mixture through a fine-mesh sieve into a large pitcher. Press fruit pulp with the back of a spoon to extract as much juice as possible; discard pulp. Stir lemon juice and vanilla into juice mixture. Cool for 30 minutes. Cover and chill for 2 to 24 hours.
To serve, add the remaining 1 cup strawberries and, if desired, sparkling water (or club soda). Serve in glasses over ice.