Recipes

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.