RHUBARB LEMONADE SYRUP


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Serves 20 | Prep Time | Cook Time

Why I Love This Recipe

This is a nice twist on lemonade.


Ingredients You'll Need

8 cups chopped rhubarb
3 cups granulated sugar (I plan on using Splenda)
3 tbsp. grated lemon rind
1 1/2 cups lemon juice


Directions

In a large saucepan, stir together 3 cups of water, rhubarb, sugar and lemon rind, bring to a boil.


Reduce heat to medium-low, simmer, stirring until sugar is dissolved and rhubarb breaks up, about 10 minutes.


Remove from heat and stir in lemon juice.


Strain through a fine sieve, pressing out liquid. Let cool.


To serve, add 3 parts water to 1 part syrup, serve over ice.


Makes about 20 servings.


Syrup is fine in the refrigerator for about 3 weeks.


Questions, Comments & Reviews



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