Strawberry Rhubarb Ginger Lemonade

It may have been a rainy week ( like 7 days out of 7) here on the east coast, but spring produce is about to be in full swing!  The farmer’s market was chock full of one of my favorite spring vegetables/fruit today, rhubarb! I couldn’t help but grab a bunch and head home to bring the sunshine inside with this refreshing lemonade.  Just enough tart and not too sweet, one sip will transport you to a porch swing while a warm summer breeze blows on your face (ahh… I’ll keep dreaming for now)!  Perfect on its own, or made into a summer cocktail with a splash of vodka and seltzer, you’ll be whipping up this homemade drink all season long.

SRG Lemonade: makes 48 oz.

Simple Syrup:

4 cups of water

2 cups sugar

Combine sugar and water into a medium pot and bring to boil, stir until sugar is completely dissolved.  Let cool.

Strawberry Rhubarb Compote:

5 stalks of rhubarb, cut into small pieces

1 lb. of strawberries, quartered

1 inch piece of ginger, sliced

2 cups of water

1/2 cup of sugar

Combine all ingredients into a medium pot and bring to boil.  Reduce to a simmer and stir occasionally until fruit begins to soften and liquid reduces, keep at simmer for about 20 minutes.  Remove from heat.  Using a handheld emersion blender, or normal blender, mix until compote is smooth.  Let cool.

Lemonade:

2 cups of lemon juice

all of the simple syrup

Combine lemon juice and simple syrup in a pitcher and stir to combine.

When ready to serve, pour 1/4 cup of the compote into glasses and top with lemonade.  Save extra compote for ice cream sundaes, swirl into yogurt, or eat it straight from a spoon, yum!