Rhubarb Lemonade

By maredan

Ingredients

• 6-1/2 * 6-1/2 cups water6-1/2 cups water
• 3/4 * 3/4 cup sugarsugar
• 4-1/2 * 4-1/2 cups coarsely chopped fresh rhubarb4-1/2 cups coarsely chopped fresh rhubarb
• * Juice of 1 lemonJuice of 1 lemon
• * Fresh blueberriesFresh blueberries
• * Wood or bamboo skewers, about 4 inches

Details

Servings 8

Preparation

Step 1

1. In a saucepan, bring the water and sugar to a boil. Add the rhubarb. Return to a boil and simmer over low heat for 5 minutes. Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing. Transfer the liquid to a pitcher and add the lemon juice. Refrigerate about 4 hours.
2. Thread the blueberries on the skewers. If desired, freeze for about 1 hour.
3. Serve the rhubarb lemonade over ice and garnish with a blueberry skewer. A real thirst-quencher!