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Pink rhubarb and lemongrass lemonade

As posted on the Chicago Tribune

  • 2 stalks lemongrass, chopped superfine, or 2 tablespoons refrigerated lemongrass herb blend
  • 1 cup sugar
  • 3 cups water
  • 1/2 cup rhubarb and berry topping, see recipe
  • 1 cup freshly squeezed lemon juice
    Fresh raspberries, optional


1. Put fresh lemongrass (or lemongrass herb blend) into a medium-size saucepan along with the sugar and water. Heat to a boil; simmer about 5 minutes for the herb blend or 20 minutes for the fresh lemongrass. Remove from heat; let stand 1 hour. Strain through a fine sieve into a pitcher.

2. Puree the Rhubarb filling with the lemon juice in a blender. Strain mixture through the sieve into the lemongrass mixture in the pitcher. Refrigerate until very cold. Serve over ice; garnish with raspberries.


“Pink rhubarb and lemongrass lemonade”