This Fresh Strawberry Lemonade with Rhubarb is sure to become a summer favorite! Make a double batch to serve at a summer gathering -- you won't be bringing any home. If you'd like to use regular sugar instead of agave & honey, use 6 tablespoons of plain white sugar and omit the other sweeteners.
Squeeze fresh lemons and place juice into large pitcher.
Place water, rhubarb, strawberries, agave and honey into medium sized saucepan. Bring to a boil; reduce heat, and simmer on medium for 10 minutes. Remove and let cool. If you want to speed up the process, place in a stainless steel bowl and put in freezer for 30 minutes.
Remove and place mixture in a fine sieve over a bowl pressing to squeeze all liquid from it. Discard solids and add liquids to pitcher with ice and sliced berries. Serve with a fresh mint garnish.