Rhubarb Lemonade

Instructions

1. 1

   In a saucepan, bring the water and sugar to a boil.

2. 2

   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.

3. 3

   Thread the blueberries on the skewers. If desired, freeze for about 1 hour.

4. 4

   Serve the rhubarb lemonade over ice and garnish with a blueberry skewer. A real thirst-quencher!