Several of you have asked me for a recipe for rhubarb lemonade. I can not take credit for inventing this recipe, I got it from a magazine years ago (I think it was a magazine from one of our major grocery stores). I’ve been using this recipe ever since. It is easy to make, and delicious.

Rhubarb Lemonade:

1,5kg/3.3lbs rhubarb

2 lemons

1.5 liter/0.4 gallons cold water

15 g/0.5 oz citric acid

1 liter/1.9 lbs granulated sugar

Rinse and wash the rhubarb and lemons, and cut them into small pieces.

Mix rhubarb, lemon, water and citric acid in a big bowl. Cover the bowl with a lid or food wrap. Keep in the fridge for two days, stir a couple times a day.

Strain the lemonade through a straining cloth. Add the sugar and stir until it is completely dissolved.

Pour the lemonade into clean glass bottles. Keep the bottles in the fridge for 2-3 weeks. Or freeze the lemonade in smaller plastic bottles, for longer shelf life. Dilute the lemonade to your taste when it is time to enjoy your refreshing beverage. I use 1 part lemonade and 3 parts water. Enjoy!

Rhubarb marmalade

I re-purpose the rhubarb after straining the lemonade (I hate wasting..,) and use it to make rhubarb marmalade, it’s a jam commonly used as a spread for sandwhiches or biscuits. I just add some sugar and boil everything for around ten minutes.

Maria