I love this lemonade! It’s sweet, tart, and yet very refreshing!
8 cups diced rhubarb
8 cups water
1-1/2 cups granulated sugar
2 whole lemons
In a large heavy saucepan, add the rhubarb and water.
Bring the rhubarb and water to a boil. Then reduce the heat, and simmer until rhubarb is tender. (This should only take about 20 minutes.)
Strain the rhubarb, then add it to a heat-proof pitcher.
To the pitcher, add the sugar and the juice from 2 lemons; stir well.
Allow the lemonade to cool before placing it in the refrigerator.
Chill the lemonade in the refrigerator until ready to serve.
When ready to serve, pour the rhubarb lemonade in a glass filled with ice.
Yields: (80-ounces) or 2 quarts, plus 2 cups of rhubarb lemonade.
Note: You could cut this recipe in half, using 4 cups of diced rhubarb, 4 cups of water, 1 whole lemon, and a 3/4 cup of sugar.