MACERATE: Add the chopped rhubarb and strawberries to a saucepan, along with 2 cups / 480 ml of water. Bring the water to a boil, then reduce to a simmer. Cook until the rhubarb has softened and the water has taken on the pink hue of the fruit, about 10 minutes.

STRAIN: Carefully strain the pulp from the fruit mixture by placing a fine meshed sieve over the mouth of a large pitcher, spooning the hot fruit into the sieve a little at a time. Press down on the softened fruit with the back of a spoon to extract as much liquid as you can from it, then discard the pulp. Pour the remaining liquid from the saucepan through the sieve once all the fruit has been strained.

STIR: Add the raw honey to the warm lemonade base, as well as the lemon juice. Stir to combine, then top off with the remaining 3 cups / 720 ml of water and stir again. Taste and adjust the honey or lemon amounts, to taste. I like to add a pinch of salt here.

CHILL: Place the pitcher in the refrigerator and chill until you’re ready to serve, at least several hours.

SERVE: Fill any remaining head space in the pitcher with ice just before serving and pour over additional ice in individual glasses, if you like. Pretty but totally optional: add slices of lemon and strawberry to the pitcher and / or glass to serve.