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by author Shelly Stetsko
3 cups (750 mL) water
3 cups (750 mL) sugar
8 cups (1.8 kg) rhubarb, chopped
3 Tbsp (45 mL) lemon rind, grated
1 1/2 cups (350 mL) lemon juice
In a large saucepan stir together water, sugar, rhubarb, and lemon rind; bring to a boil.
Reduce heat to medium-low. Simmer for 10 minutes, stirring until sugar is dissolved and rhubarb breaks up. Remove from heat and stir in lemon juice.
Strain liquid through fine sieve (or fine colander if you don’t mind some fruit in your drink).
Allow to cool.
When ready to serve, mix 3 parts of water to 1 part of rhubarb lemonade syrup. Serve in glass with ice cubes.
Note: You can freeze syrup in containers to use throughout the summer.
Makes 20 servings.
Source: alive #306, April 2008
