Rhubarb Lemonade

1. 1

   In large saucepan stir together the water, chopped rhubarb, sugar and lemon rind.

2. 2

   Bring to a boil and reduce heat to med low, simmer til sugar dissolved and rhubarb breaks up about 10 minutes.

3. 3

   Remove from heat and stir in the lemon juice.

4. 4

   Strain thru fine sieve pressing out liquid.

5. 5

   Let cool.

6. 6

   To serve add 3 parts water to 1 part syrup.

7. 7

   Serve over ice.

8. 8

   Syrup keeps 3 weeks refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.