Prep 5 mins
Cook 20 mins
This was found in the Montreal Gazette a few summers ago. At that time I really wanted to give this a try, but I still haven't gotten around to it. Maybe this summer I will.
- In a large heavy saucepan combine the water and the rhubarb.
- Bring to a boil and then let simmer until tender about 20 minutes.
- Strain, and add the juice of one lemon and the sugar (more or less, to taste).
- Cool well, and serve over ice in tall glasses.
I have made this recipe so many times (usually double it) and love it! I reduce the sugar to 1/2 cup and use 1/4 cup lemon juice as I rarely have whole lemons on hand. Thank you for this tasty way to use rhubarb. :)
wow this was good very pretty . next year im going to can this for later use thank you zaar tour 6
I doubled the recipe (I have a mess o' rhubarb) and used Splenda. What a marvelous summer treat. A great sweet/tart glass of goodness without the drawbacks of the commercial drinks full of chemicals. We hope to have a big screened porch built by next summer and I can already see us enjoying its afternoon shade with a full pitcher of rhubarb tea. :D