Rhubarb Lemonade
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Rhubarb Lemonade
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Rhubarb Lemonade

Preparation
10 MIN
Cooking
10 MIN
Refrigerate
4 H
Output
2 litres (8 cups)

Ingredients

Preparation

  1. In a saucepan, bring the water and sugar to a boil.
  2. Add the rhubarb. Return to a boil and simmer over low heat for 5 minutes. Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing. Transfer the liquid to a pitcher and add the lemon juice. Refrigerate for about 4 hours.
  3. Thread the blueberries on the skewers. If desired, freeze for about 1 hour.
  4. Serve the rhubarb lemonade over ice and garnish with a blueberry skewer. A real thirst-quencher!

Note

Ricardo says
Depending on the variety of rhubarb you use, the colour of the lemonade can range from pale pink to light green.

Comment

  1. Do you have any suggestions for uses of the left over rhubarb pulp

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