In a saucepan, bring the water and sugar to a boil.
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.
Thread the blueberries on the skewers. If desired, freeze for about 1 hour.
Serve the rhubarb lemonade over ice and garnish with a blueberry skewer. A real thirst-quencher!
Ricardo says Depending on the variety of rhubarb you use, the colour of the lemonade can range from pale pink to light green.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.