Serves 4
From Eating Well Magazine
*4 cups 1/2" rhubarb pieces, fresh or frozen
*3 cups water
*1 1/2 cups sliced strawberries
*1/4 cup sugar
*1/8 tsp salt
*1/3 cup chopped mint or basil, plus more for garnish
*pepper to taste
Bring rhubarb and water to a boil in a large saucepan. Cook until 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 it cool quickly. If you aren't in a hurry, skip the ice bath. Refrigerate, stirring occasionally, until cool, at least 20 minutes.
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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