Rhubarb. How I love thee when thou art in season. And these days I can’t go anywhere without seeing it. I had a hankering for some rhubarb crumble making, but due to my feeling rather ill this week, and studying taking up my time I didn’t get round to it. I used my precious hours off yesterday for ice cream making instead (brown bread and sea salt from the wonderful Murphys. I fear I went a bit heavy on the maldon salt, oopsys). But tonight I felt like I needed something nice, light and refreshing to drink. I made 2 drinks – one being this rhubarb lemonade, which Corgan is looking pretty hopeful about.. (Excuse the photos, reduced to phone photos due to my camera being burgled).
This was surprisingly simple to make. I have to confess I estimated this going in, but I have a fair idea of the amounts!
What you need:
- 4 sticks of rhubarb chopped roughly. Approx 400-500 grams I believe!
- About a 3/4 cup of sugar.
- Juice of 1.5 lemons
- Zest from 3/4 of one lemon
- about a cup or so of water. Just enough to cover your rhubarb in a large saucepan
- This makes your rhubarby lemony syrup. Then you can add water or sparkling water to dilute to make a beautiful pink rhubarb lemonade.
- Deadly complicated. Shove the whole lot in a pan, add the water as above. See?
- Bring to the boil and simmer for about 8-10 mins until all the rhubarb has broken down. Give a taste, I like my lemonade zingy and tart, you might want to add some more sugar and give it another minute or two to dissolve.
- Strain through some muslin and a sieve into a container for keeping in. I used a jar I had sterilised (details in jam post here!)
- The rhubarby mush is perfect for stirring into yoghurt or your porridge in the morning!
- Let cool. This is a concentrated syrup. I use about 1/3 of a glass of this syrup poured over lots and lots of ice and top it up with water or sparkling water if you want a little fizz in your life! Taste to test and add more syrup or water as you need!