• 45minutes
  • 92calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 4 cups 1/2-inch pieces rhubarb, fresh or frozen

  2. 3 cups water

  3. 1 1/2 cups sliced strawberries

  4. 1/4 cup sugar

  5. 1/8 teaspoon salt

  6. 1/3 cup chopped fresh basil or mint, plus more for garnish

  7. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Bring rhubarb and 3 cups water to a boil in a large saucepan. Cook until the rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help cool it quickly. (If you aren’t in a hurry, you can skip the ice-water bath.) Refrigerate, stirring occasionally, until cool, at least 20 minutes.

  2. Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil (or mint). Serve sprinkled with more herbs and a generous grinding of pepper.


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