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Recipes: Rhubarb-Strawberry-Honey Lemonade and Rhubarb-Strawberry Cobbler

This is a good year for rhubarb here in Calgary:  we've gotten plenty of moisture and the temperatures have been relatively cool so far.  I don't grow rhubarb myself, but there is a plant at the community garden where I rent a plot.  Because there are 27 plotholders, one rhubarb plant doesn't go very far, so out of fairness, a system of rationing has been implemented.   Late last week I picked my allowance, and mulled over how best to use it.  I had a refreshing drink in mind, but I seem to have misplaced my recipe for Rhubarb Fizz, and the ones I've found (so far) on the Internet aren't the same. The organic lemons and strawberries I had in the fridge finally clinched it for me.  Here is what I made:   

Rhubarb-Strawberry-Honey Lemonade 

4 stalks rhubarb, washed and chopped into 1" chunks  

1/3 cup honey  

4 cups water  

1 1/2 cups strawberries, washed, hulled, and chopped  (I wish my alpine strawberries were ready to pick now - I will have to make this again once they are!) 

Zest of 1 lemon 

Juice of 3 lemons 

Bring water, rhubarb, honey, water, and lemon zest to a boil in a medium saucepan.  Reduce heat to medium, and simmer for 10 minutes.   

Add strawberries, and return to a boil.  Reduce heat and simmer another 5 minutes.  Remove from heat and cool to room temperature, then strain liquid through a sieve into a glass pitcher.  Reserve fruit. *   Add lemon juice.  Serve chilled.  You can add a splash of carbonated water to this if you want it to be nice and fizzy! 

*Rhubarb-Strawberry Cobbler 

This is why you reserved the fruit from the Rhubarb-Strawberry-Honey Lemonade!   

Preheat oven to 375 degrees Fahrenheit. Place rhubarb-strawberry fruit mixture in a medium saucepan.  Add 1/4 cup water and 3 tbsp. sugar.  Simmer on medium heat for ten minutes.  In the meantime, make the batter. 

Mix together:  

1 cup white flour 

1/4 cup whole wheat flour 

3 tbsp. sugar 

3 tsp baking powder 

pinch of salt 

Add in:  

1/3 cup margarine or butter 

Stir until mixture is crumbly. 

Combine with  

1 egg  

1/2 cup milk.   

Stir thoroughly.  The batter will be very sticky.   

Place the hot fruit into a 9" square glass baking dish and top with spoonfuls of batter.  Bake for 30 minutes.  Enjoy warm, with cream or ice cream! 

(Recipe adapted from the Purity Cookbook:  The Complete Guide to Canadian Cooking).    

 Rhubarb Strawberry Cobbler 

Do you like the taste of rhubarb?  What are your favourite rhubarb recipes?