If you attended our Pergola Celebration on July 28, you may have had a taste of the refreshing and delicious rhubarb "lemonade" our Garden Resource Coordinator Linda R. made. She has kindly agreed to share her recipe with everyone so you can make it anytime there is a bountiful harvest of rhubarb.
8 cups rhubarb, washed, trimmed, chopped
8 cups water
Combine and bring to a boil in a large saucepan. Cook until rhubarb is tender. Strain rhubarb through a fine sieve or cheesecloth. Reserve rhubarb pulp for use in another recipe.
Add 1 cup of granulated sugar to the reserved rhubarb "juice" and mix until dissolved. Cool and refrigerate.
Yield: Two 24-oz glass jars. Serve chilled.
Store in refrigerator for up to 5 days. You can substitute any sort of sweetener you prefer for the sugar.