RHUBARB LEMONADE SYRUP
- Servings: 20
- 8 cups chopped rhubarb
- 3 cups granulated sugar (I plan on using Splenda)
- 3 tbsp. grated lemon rind
- 1 1/2 cups lemon juice
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.