In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir the remaining 1 cup of strawberries and lemon juice, divide among stemmed glasses filled with ice cubes, and garnish each glass with additional zest. Yield: 7 cups, about 6 servings NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8854 Posted to MC-Recipe Digest V1 #556 by Angele Freeman on Apr 7, 1997