This lemonade tastes like summer. Using rhubarb makes the tart acid of the lemons more balanced. I added some mint too. Just because it was growing next to my rhubarb. After I picked the mint I saw some thyme in a different area of the garden and thought that might be nice too, I think I’ll try thyme next time I make this.

All you need to make this is:

1 1/4 pounds of rhubarb stalks chopped up

1 cup of sugar – I used raw sugar but use what you like.

4 lemons to get 1 cup of juice and zest from a couple of those lemons

A handful of mint or other herbs you might have – optional, but really good.

Heat 4 cups of water and the rhubarb and sugar in a pan until it boils. Turn down the heat and let it simmer for a half hour or so. While that is simmering juice and zest the lemons. Remove the pan from the heat after 1/2 an hour and add the lemon juice and zest and herbs if you are using any. Cover the pan and let that cool. When it is cool strain out all the solids and refrigerate it. You can serve this with ice and some sparkling water, or even with a little rum or tequila. This will store in the refrigerator for a week.

Look how pretty and pink it is!

Cheers.

Mo

Note – please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook.  Adjust freely and accordingly and enjoy the process – I do!