Wednesday, July 13, 2011
Ever wonder what to do with rhubarb when you don't have enough to make a dessert but don't want to waste the few stalks you have? Make lemonade!
This lemonade is pretty tangy and not as cloyingly sweet as standard lemonades. Add more sweetener to your tastes if you find this to be too tart for you.
Tangy, bright rhubarb lemonade with a hint of raspberry.
2 stalks rhubarb, cut into 1/4" slices
5 cups water
1 cup organic cane sugar
6 oz frozen or fresh raspberries
1 cup fresh lemon juice
Combine the rhubarb, water and sugar in a small pot and bring to a boil to dissolve the sugar. Once boiling, add the raspberries and remove from the heat. Let steep for 30 minutes then add the lemon juice. Chill completely then strain and serve.