*This Strawberry Rhubarb Lemonade is an incredible spring refreshment. The sweet and tart drink is so light and tasty!*

A couple of months ago, I got it into my mind that I really, really wanted to start cooking with rhubarb. Like, this was literally the beginning of March. See, I really had intended for this strawberry galette to be a strawberry rhubarb galette – and I needed rhubarb to make that happen. I wanted to bake and photograph the dessert before I left for my vacation, so that it would be ready to post when I got home. Well, the thing is, rhubarb really isn’t available on March 1st. I went to Whole Foods and Trader Joe’s and the farmers market and back to Whole Foods and I just couldn’t find any. Sad Hannah 😦 So, I left for my vacation and figured that I’d make the desired strawberry rhubarb tart right when I got home. Well, fast forward two weeks… and still no rhubarb!

So, I ended up making a strawberry-only tart. And it was still perfectly delicious! Mind you, by this time strawberry season was really picking up, and each berry was perfectly sweet, ripe, and juicy. Just what you need for the most delicious dessert! So I guess this is a reminder, mostly for myself, to not rush the seasons, and to try our best to work with what nature has provided us. Because as much as I felt that March meant spring and spring meant rhubarb and thus, I should certainly be able to get my hands on some rhubarb, nature just wasn’t having it. So whether that means picking out the most crisp and sweet apples in fall or eating lots of potatoes and greens in winter because not much else is available or totally pigging out on blueberries and raspberries (I have so done this) come June – I’m pledging to try harder to fill my meals, snacks, and desserts with what is truly in season. Will you join me??

And my patience certainly paid off, because now we have rhubarb! Adam was the first to spot it, and he surprised me with an armful of the bright red stalks – knowing how much I wanted some! Soon after, I spotted it at Whole Foods and the farmers market myself. Since the galette ship had long sailed (thanks to my impatience, mostly). I quickly started dreaming up more ideas for the bright, tart ingredient. I’ll have a few recipes coming your way in the next couple weeks, but first up is this vibrant lemonade! Strawberries and rhubarb together are a classic pairing: the sweet, floral taste of the berry perfectly complements and tempers the mouth-puckering tartness of the rhubarb. I’ve added the two to a simple fresh lemonade for an addictive drink that’s sweet, tart, light, and so refreshing! I know you’ll want to keep sipping this lemonade all summer long – or at least as long as the rhubarb lasts! 😉