Last Saturday i was getting ready for the next issue of Kimi Magazine- the "Red Issue". Normally i'd be opting for the savoury recipe out of the two featured recipes, but Joanne beat me to it with a delicious tomato upside down tart with basil and feta - so good to eat after the shoot!
It was hard to think of a sweet recipe that was red and would stay red, wouldn't look like a pile of sloppy mess for the camera and wasn't some sort of pie.
I brought it down to Strawberry and Rhubarb Lemonade. The photos turned out great, but you'll have to wait until October to see the pro's photos by Georgia Wiggs.
All was smooth sailing as i was making the lemonade. The mixture was almost at a boil, steam was floating up from the saucepan and yummy strawberry smells were starting to fill the kitchen. Everything was going great until i watched the stove flicker and then go out. After several attempts at re-lighting the stove and several calls to the gas company, the gas still wasn't working and the stove would not light again... for another day or two. That makes for interesting cooking.
Not to worry, i left the lemonade to stew in it's own pulpy goodness for a bit longer before straining.
If you can avoid having your stove go out on you, please follow the below instructions!
Strawberry and Rhubarb Lemonade
4 cups rhubarb (3-4 sticks), chopped small
4 cups (500g) fresh strawberries, halved
rind of one lemon
5 cups water
120 g raw sugar
juice of one lemon
juice of one lime
soda water (optional)
In a saucepan combine rhubarb, strawberries, lemon rind and sugar. Bring to the boil, reduce the heat, add the lemon and lime juice and simmer for about half an hour.
Strain the liquid through a sieve and discard the leftover fruit (or use it in a smoothie or muffins). Store lemonade in an airtight container in the fridge. It will keep for about a week
Serve on ice with fresh mint, lemon and strawberries to garnish.
If you like your lemonade a bit fizzy (as i do), add a splash of soda water to your lemonade.