|Rhubarb lemonade was a huge hit with Team Rain from Salmon Bay Elementary!|
Rhubarb is a perennial vegetable that can be harvested in the spring and into the summer.
Just eat the stems, which are delicious in pies, cobblers and even lemonade! DON'T eat the leaves because they are poisonous.
Combine in a saucepan:
2 to 4 cups chopped rhubarb stems (more rhubarb will make it more tart and colorful)
1 1/2 cups sugar
1 1/2 Tablespoons grated lemon zest
1 cup water
Bring ingredients to a boil and let it simmer over medium-low heat for about ten minutes until the rhubarb is soft.
Set it aside and let it cool.
Meanwhile, cut 6 to 8 lemons in half and juice them with a reamer. You should try to get about 3/4 cup lemon juice.
Fill a pitcher with about 8 cups of water and ice. Pour the rhubarb mixture into a sieve and use a wooden spoon to press out as much of the rhubarb liquid as possible into the water. You'll be left with the lemon peel and some rhubarb goo in the sieve, which you can eat (the kids thought it was delicious) or compost.
Pour the lemon juice into the sieve above the pitcher to remove the seeds and press gently to get the juice from the pulp. Stir well and give it a taste. Does it need more juice? More water? More sugar (I doubt it!)?
Serve with a fresh mint leaf if you wish - Mmmmm!