Rhubarb Lemonade

Recipe View 5 mins In a large, heavy-bottomed saucepan, combine the chopped rhubarb, granulated sugar, and lemon zest. (5 minutes)

Recipe View 15 mins Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent scorching. Once boiling, reduce the heat to low and simmer gently until the sugar is completely dissolved, the rhubarb has softened and released its juices, and the mixture has thickened slightly. This should take approximately 10-15 minutes. Stir occasionally.

Recipe View 2 mins Remove the saucepan from the heat and stir in the freshly squeezed lemon juice. (2 minutes)

Recipe View 10 mins Place a fine-mesh sieve or cheesecloth-lined colander over a large bowl or pitcher. Carefully pour the rhubarb mixture into the sieve, allowing the liquid to drain through naturally. To extract maximum flavor and juice, gently press down on the solids with the back of a spoon or spatula. Discard the remaining solids. (10 minutes)

Recipe View Allow the rhubarb syrup to cool completely. Once cooled, transfer it to an airtight container and refrigerate. The syrup will keep in the refrigerator for up to 2 weeks.

Recipe View To serve, fill a glass with ice. Add 1/3 cup of the rhubarb syrup and top with 1 cup of chilled water or sparkling water. Stir well to combine. Garnish with a lemon slice or a sprig of mint, if desired.