For the simple syrup: In small saucepan, combine the 1½ cups water and 1 cup sugar together. Bring to a boil over medium heat, stirring constantly, until sugar is completely dissolved. Reduce heat to medium-low and boil gently for 3-4 minutes, stirring occasionally. Remove from heat and cool to room temperature (apx. 30-40 minutes). Add the lemon juice and lemon rind. Let mixture stand for at least an hour (or up to three hours to allow the flavor to develop. Strain mixture twice through a fine mesh sieve to remove the lemon pulp and rind. Discard the pulp and rind.

For the rhubarb and strawberry juice: Combine the rhubarb, 1 cup of water and sugar in a large pot. Cover and bring to a boil then reduce heat to medium-low and cook for approximately 5 minutes. Add the strawberries and 1¼ cups water along with a pinch of salt. Cover and cook for about 5 minutes longer, or until rhubarb and strawberries are softened. Remove from heat and let stand for about 20 minutes. Use a food masher to loosely mash and break down the pulp. Place a large fine wire mesh sieve over a heatproof bowl. Line the sieve with double layer of dampened cheesecloth. Pour the rhubarb and strawberry mixture into the sieve, letting the juice drip through. Use the back of a large spoon to very gently press the pulp in order to extract as much of the juice from the fruit as possible. Discard solids.

To assemble: In large jug or bottle, combine the simple syrup with the strained rhubarb and strawberry juice. Stir well. Chill.

To serve: Stir the chilled lemonade. Fill a glass approximately one-half full of ice cubes and add the lemonade. Garnish with a lemon wheel or fresh strawberry, if desired.

Additional Serving Suggestions: