As posted on the Chicago Tribune

Ingredients:

• 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
  

PREPARATION INSTRUCTIONS

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.