Strawberry Rhubarb Lemonade

Yields about 2 quarts

4 cups (1 lb) rhubarb, chopped into 3/4 inch pieces
2 cups (16 oz) strawberries, quartered
3/4 cup granulated sugar
6 cups water
1/3 cup (2 lemons) fresh lemon juice

In a large saucepan over medium-high heat, boil rhubarb, strawberries, sugar, and water. Once boiling, reduce to a simmer and cook for 20 minutes. Strain the mixture through a fine-mesh sieve and cool in the refrigerator.

Once cool, add the lemon juice. Garnish with lemon slices, rhubarb, and sliced strawberries. Enjoy!