Rhubarb Lemonade


Tart yet sweet describes this rhubarb lemonade recipe. Makes a delicious accompanyment to any picnic meal.

Ingredients:

1 1/2 cups (375 ml) chopped rhubarb
3/4 cup (175 ml) sugar
2 Tsp.(10 ml) grated lemon rind
1/2 cup (125 ml) fresh lemon juice (about 3 lemons)

In a large pot, stir together rhubarb, sugar, lemon rind and 3/4 cup (175 ml) of water. Bring to a boil. Reduce heat and simmer until sugar dissolves and rhubarb softens (approx. 10 minutes).

Remove from heat and stir in the lemon juice. Let cool. Strain through a cheesecloth-lined sieve. This rhubarb lemonade syrup can now be stored in the fridge for up to 1 week.

When ready to serve, combine rhubarb lemonade syrup with approx. 5 cups (1.25 liters) of cold water. Stir in ice and garnish with a slice of lemon or a sprig of mint.



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