Not only is rhubarb used as a pie filling, it can be cooked down for jams, or boiled until very soft and then strained to make a refreshing syrupy beverage, as in this recipe.
Ingredients
- 6 cups fresh rhubarb, cut into 1/2-inch pieces, or 6 cups frozen unsweetened, sliced rhubarb (24 ounces)
- 3 cups water
- 1 cup sugar
- 1 6-ounce can frozen pink lemonade concentrate
- 1/4 cup lemon juice
- 1 1-liter bottle lemon-lime carbonated beverage, chilled
- 10 fresh mint leaves and/or lemon slices (optional)
Preparation
1. In a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, pressing to remove all juices. Discard pulp. Add sugar, lemonade concentrate, and lemon juice to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.
2. To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve with crushed ice. If desired, garnish with fresh mint and/or lemon slices.
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