Rhubarb Lemonade
We have 4 patches of rhubarb and always looking for new recipes to try and I have copied this recipe twice from magazines on 2 separate occasions so will post here to try this spring.
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INGREDIENTS
Nutrition- 3cups water
- 8cups chopped rhubarb
- 3cups sugar
- 3tablespoons grated fresh lemon rind
- 1 1⁄2cups lemon juice
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DIRECTIONS
- In large saucepan stir together the water, chopped rhubarb, sugar and lemon rind.
- Bring to a boil and reduce heat to med low, simmer til sugar dissolved and rhubarb breaks up about 10 minutes.
- Remove from heat and stir in the lemon juice.
- Strain thru fine sieve pressing out liquid.
- Let cool.
- To serve add 3 parts water to 1 part syrup.
- Serve over ice.
- Syrup keeps 3 weeks refrigerated.
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