RECIPES: 04/01/19

Rhubarb Lemonade 

5 ¼ c. water

1 ¼ c. sugar

1 c. sliced fresh or frozen rhubarb, thawed

Dash salt

1 c. fresh lemon juice (4-5 large lemons)

Fresh rhubarb stalks, for garnish.

Stir together 1 ¼ c. water, sugar, rhubarb and salt in small saucepan. Bring to boil, stirring to dissolve sugar. Reduce heat to MEDIUM-LOW and simmer until syrup consistency, about 6 minutes. Strain through a fine- mesh sieve set over a mason jar; discard solids. Chill, covered, at least 1 hour. Stir together chilled rhubarb syrup, remaining 4 c. water and lemon juice in large pitcher. Chill until ready to serve. Pour over ice in glasses. Garnish with fresh rhubarb stalks. Makes 10 servings.