Rhubarb Lemonade

Name: Rhubarb Lemonade
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 litres (8 cups)
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

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Preparation 10 MIN

Cooking 10 MIN

Chilling 4 H
Makes 2 litres (8 cups)

Ingredients
Preparation

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

Preparation

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!

Note

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

To help you with this recipe

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This enamelled cast-iron citrus juicer has two concave domes: one for limes and one for lemons. Designed to extract the maximum of juice without pulp or seeds.

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