Tuesday, May 9, 2017

Rhubarb Lemonade



Looking for a refreshing summer beverage?  Try rhubarb lemonade.  Rhubarb is an early spring crop but is easily frozen for use later.  Just cut the stocks into 1 inch pieces lay them on a tray and freeze.  Once they are frozen you can put them in freezer bags.  This individual freezing allows you to easily get out the amount you need for tasty desserts and this lemonade.

Rhubarb Lemonade

3 1/4 cups of sliced rhubarb fresh or frozen
1 1/4 cups sugar
1 1/4 cups fresh lemon juice 


In a medium saucepan bring rhubarb and 4 cups of water to boil.  Reduce the heat and allow it to simmer for 20 to 30 minutes.

Place a fine mesh sieve or cheesecloth over a bowl and strain the rhubarb pulp form the liquid.  You can discard the pulp

Whisk sugar into the rhubarb juice until it is dissolved.

At this point you can freeze it for use later or make your lemonade to enjoy now.

Add about 2 1/2 to 3 cups of water and transfer to a pitch.

Enjoy this refreshing lemonade. Add some sliced fresh strawberries or sliced lemons.


(Recipe from Mary Janes Farm June/July 2017 issue)

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