While hunting for great rhubarb recipes, I found a few references to Rhubarb Lemonade. I chose to make a 1/2 batch of a recipe from All Recipes.com. Your really can taste the rhubarb........and I have really liked it. The recipe makes a syrup which you mix off with water in a ratio of 1 part syrup and 3 parts water. If you like the tart taste of rhubarb, you might really like this too! It's pretty, pink, tart, and sweet.........certainly worth a try if you have rhubarb needing to be used up. You could even bottle the syrup in a canner for longer storage. We shall see how the rhubarb crop looks in a few weeks......I may need to make some for a winter time treat.Rhubarb Lemonade
8 cups chopped rhubarb
3 cups sugar
3 Tbsp grated lemon peel
1 1/2 cups lemon juice
Put rhubarb, sugar and lemon peel into a large pot over medium high heat. Bring to a boil, reduce heat and simmer for 15 minutes until all of the sugar has dissolved. Strain to collect the juice, pressing the pulp to get as much syrup out of it as you can. You can discard the pulp or use it like a preserve on toast if you like. Add the lemon juice to the syrup and store in the fridge until needed. Keeps two weeks in the fridge. To serve, mix 1 part syrup with about 3 parts water or to taste. It would also be nice mixed off with club soda instead of water.