RHUBARB LEMONADE
We have 4 patches of rhubarb and always looking for new recipes to try and I have copied this recipe twice from magazines on 2 separate occasions so will post here to try this spring.
Provided by karen in tbay
Categories Beverages
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan stir together the water, chopped rhubarb, sugar and lemon rind.
- Bring to a boil and reduce heat to med low, simmer til sugar dissolved and rhubarb breaks up about 10 minutes.
- Remove from heat and stir in the lemon juice.
- Strain thru fine sieve pressing out liquid.
- Let cool.
- To serve add 3 parts water to 1 part syrup.
- Serve over ice.
- Syrup keeps 3 weeks refrigerated.
Nutrition Facts : Calories 131.3, Fat 0.1, Sodium 2.9, Carbohydrate 33.9, Fiber 1.1, Sugar 31, Protein 0.5
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