- 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!
Depending on the variety of rhubarb you use, the colour of the lemonade can range from pale pink to light green.