Total Time
25mins
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.

Directions

  1. In a large heavy saucepan combine the water and the rhubarb.
  2. Bring to a boil and then let simmer until tender about 20 minutes.
  3. Strain, and add the juice of one lemon and the sugar (more or less, to taste).
  4. Cool well, and serve over ice in tall glasses.
Most Helpful

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. :)

CarrieInKorea May 13, 2012

wow this was good very pretty . next year im going to can this for later use thank you zaar tour 6

Dienia B. June 20, 2010

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

Annacia July 23, 2011