Rhubarb Lemonade
Rhubarb Lemonade
Ingredients
- 6 1/2 cups (1.625 litres) water
- 3/4 cup (180 ml) sugar
- 4 1/2 cups (1.125 litres) coarsely chopped fresh rhubarb
- Juice of 1 lemon
- Fresh blueberries
- Wood or bamboo skewers, about 4-inch (10-cm) long
Instructions
- In a saucepan, bring the water and sugar to a boil.
- Add the rhubarb. Return to a boil and simmer over low heat for 5 minutes. Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing. Transfer the liquid to a pitcher and add the lemon juice. Refrigerate for about 4 hours.
- Thread the blueberries on the skewers. If desired, freeze for about 1 hour.
- Serve the rhubarb lemonade over ice and garnish with a blueberry skewer. A real thirst-quencher!
Rhubarb Lemonade