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Rhubarb Lemonade

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“We have 4 patches of rhubarb and always looking for new recipes to try and I have copied this recipe twice from magazines on 2 separate occasions so will post here to try this spring.”
READY IN:
15mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan stir together the water, chopped rhubarb, sugar and lemon rind.
  2. Bring to a boil and reduce heat to med low, simmer til sugar dissolved and rhubarb breaks up about 10 minutes.
  3. Remove from heat and stir in the lemon juice.
  4. Strain thru fine sieve pressing out liquid.
  5. Let cool.
  6. To serve add 3 parts water to 1 part syrup.
  7. Serve over ice.
  8. Syrup keeps 3 weeks refrigerated.

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