| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Water |
| 1/2 |
lb |
Rhubarb, trimmed and cut into 1-inch pieces (about 2 cups) |
| 3/4 |
c |
Sugar, or to taste |
| 2 |
|
3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish |
| 1/2 |
ts |
Vanilla |
| 2 |
c |
Sliced strawberries |
| 1 |
c |
Fresh lemon juice |
INSTRUCTIONS
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 the remaining 1 cup of strawberries and
lemon juice, divide among stemmed glasses filled with ice cubes, and
garnish each glass with additional zest.
Yield: 7 cups, about 6 servings
NOTES : (Courtesy of Gourmet Magazine)
Recipe by: Cooking Live Show #CL8854 Posted to MC-Recipe Digest V1 #556 by
Angele Freeman <jfreeman@netusa1.net> on Apr 7, 1997
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