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Rhubarb Lemonade
By · 8 servings
10m prep time
10m cook time
Where I live, rhubarb is a favourite. The first sign that spring is finally here,
it keeps producing right through till the end of summer. Can anything be more refreshing than rhubarb and lemon in a chilled glass?
Quick & Easy Recipes
Snacks
Ingredients
- 2 cups chopped fresh (or frozen) rhubarb
- 1 cup sugar
- 2 cups + 6 cups water
- 1 tablespoon Classic Lemonade powder
Directions
- In a large saucepan, stir together rhubarb, sugar and 2 cups water. Bring to a boil.
- Reduce heat, and simmer stirring from time to time to prevent scorching for about 10 minutes or until rhubarb is soft.
- Remove from heat and strain through a sieve to get a reasonably clear juice. Save the pulp for lots of other uses, or just eat it.
- Stir in lemonade powder. Let syrup cool. You can stir the 'syrup' in the fridge for a few days if you want.
- When ready to serve, pour the syrup into a pitcher and add 6 cups ice cold water. Stir completely to blend. Add ice if desired and serve!