About this recipe:A delicious pink rhubarb-flavoured still lemonade!
1kg chopped rhubarb
600g caster sugar
3 tablespoons grated lemon zest
350ml lemon juice
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Method Prep:15min › Cook:10min › Ready in:25min
Combine the rhubarb, sugar and grated lemon zest into a large saucepan and bring to the boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible. To serve, mix the rhubarb syrup with 4.25 litres of water (250ml of syrup per 750ml of water) and pour over ice.
I tried this as I had a glut of rhubarb & was very glad I did. Very easy to make with a delicious result.
You can alter the strength to your taste if 250ml is a bit strong for you. Try topping up with sparkling water, you'll be glad you did - 15 Aug 2012