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
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|Serving Size: 1 Serving (1342g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 19.6mg||1 %|
|Potassium 969.1mg||26 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 49.2g|
|Protein 3.6g||5 %|
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Calories per serving: 204
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