Temperatures reached over 90 degrees today at The Farm. Can you have more perfect lemonade weather!? Today’s recipe uses one of my favorites: rhubarb. I know, I seem to put rhubarb in everything. But when you only have something for a short time, you need to use it, right?!
- 4 cups (approximately 1 pound) chopped rhubarb
- 2 cups water
- 1 1/3 cups sugar
- 2 cups lemon juice
- 1/2 cup orange juice
- Bring rhubarb and water to a simmer over medium-high heat. Simmer until rhubarb breaks down, about 5-10 minutes. Using a fine mesh sieve, strain out the rhubarb solids. Let drain for awhile, pressing down with spatula or spoon to release all the juice.
- Add sugar to warm nectar. Stir until sugar has dissolved and place in refrigerator to chill. Meanwhile, juice lemons and oranges.
- To make lemonade, pour chilled rhubarb nectar, lemon and orange juice into pitcher. Taste to adjust sugar if needed.
- Pour over ice-filled glasses and garnish with lemon, orange and a rhubarb stalk to stir.