RECIPE: Rhubarb Lemonade

15 Jun

Spring and summer mean many things for the culinary community – namely a new abundance of tasty fresh vegetables, fruit, and other garden goodies to brighten up your dishes and add some much-needed vitamin intake to your blood stream.

One of my favourite spring/summer ingredients is rhubarb with its tangy-sweet flavour and endless versatility. Not to mention almost everything it touches is bestowed with a pretty pink hue.

I was recently inspired by a a batch of rhubarb picked from my parents’ garden, and decided to make a rhubarb lemonade. This incredibly refreshing bevy is delicious on its own or goes well with vodka for a fun cocktail.

The original recipe calls for you to discard the rhubarb once you’re done with it, but I would recommend keeping it and sautéing it with some freshly sliced strawberries for a delicious compote. I eat mine with yogurt, ice cream or sometimes just on its own. Many compote recipes require you to add sugar, but because the rhubarb has already been soaking in sugar water, I find it sweet enough.

Rhubarb Lemonade with Fresh Mint

 Ingredients:

  • 6 cups water, divided
  • 1 ½ cups sugar
  • 3 stalks rhubarb, greens removed and stalks chopped (about 2 1/3 cups)
  • 2 cups freshly squeezed lemon juice
  • Fresh mint sprigs
  • Ice cubes

Method:

  1. In a medium saucepan, bring 2 cups of the water and 1 ½ cups of sugar to a simmer
  2. Add rhubarb and cook, uncovered, until it starts to soften (about 10 minutes) *don’t cook the rhubarb too long or it will become pulpy
  3. Strain the sugar syrup into a large pot or bowl and set rhubarb aside for compote
  4. Stir in lemon juice and remaining 4 cups water.
  5. Place in mason jars or keep in pot with the cover on, and refrigerate for at least 4 hours until cold.
  6. To serve, place a couple of mint sprigs in each glass. Add ice cubes, and pour lemonade over.

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