Rhubarb Lemonade with Strawberries

1. Rinse the rhubarb stalks thoroughly under running water, remove the top rough layer and cut the stalks into 1.5-2 cm pieces.

2. Place the rhubarb stalks in a saucepan, cover with water and bring to a boil. Add sugar and cook for 15 minutes until the stalks begin to disintegrate into fibers.

3. Add strawberries to the saucepan and bring to a boil. Remove from heat. Cover the saucepan with a lid and let the syrup steep for a while.

4. Then strain the syrup using a sieve. You can keep the strawberries and rhubarb from cooking the syrup, but rub them through a sieve - you will get something like jam - a very tasty mass with which you can drink tea. But if you do not want unnecessary fuss - you can throw them away.

5. This is the rich syrup we will get.

6. Pour the syrup into containers. Add lemon slices and mint leaves. How much to dilute is a matter of taste. For example, I poured 200 ml of syrup per 1 liter of water. My husband liked it sweet, he poured half a glass of the finished drink and added more water. You can use carbonated or slightly carbonated water for lemonade.

7. Pour the syrup with carbonated water, screw the lids on the containers and let it sit in the refrigerator.

8. Pour the rhubarb and strawberry lemonade into mugs or glasses and enjoy the delicious drink.

9. Enjoy!