For me any flavor in lemonade would do..
The sun is being kind to us in Copenhagen; the main aim is to enjoy the weather as much we can before the sun hides again under the gray sheets of clouds. We had organized a small picnic at home and there I had made rhubarb lemonade.
As soon as April starts, rhubarb becomes the hot selling vegetable here in the supermarkets. If we look at the reality, rhubarb is eaten as a fruit not as a vegetable…amazing..isn’t. It is used for pies, desserts and many more.
This recipe could also be turned into a cocktail, great for summer parties without the kids.
Facts about rhubarb
- Tender red colored vegetable eaten as a fruit
- Used in Chinese medicines
- Seasonal plant, can’t take cold
- Could be used in savory dishes, desserts, drinks
- Has vitamins, minerals, laxative properties.
I preferred having some texture / roughage in rhubarb lemonade therefore didn’t sieve it. It’s a personal choice. Although it tasted really nice, if you would like then add some chilled water later if it’s too think for you ( if not sieved).
Just to add some color to lemonade, had used pomegranate, squeeze of it will do.
- ½ kg fresh chopped washed rhubarb frozen 500 gm will also do
- ½ cup sugar
- 1 liter water
- Juice of 3 big lemons - squeezed
Boil water, add sugar, chopped rhubarb, cover the lid and cook it for 5-7 minutes.
Close the stove, remove the lid, use the potato masher and mash the cooked rhubarb.
Let it get cool for couple of hrs. or make it a night before and let it chill overnight.
Add lemon juice next day, mix it, add ice cubes and serve chilled.
If not a rhubarb fan, the same process could be used for your favorite fruit.