Temperatures reached over 90 degrees today at The Farm. Can you have more perfect lemonade weather!? Today’s recipe uses one of my favorites: rhubarb. I know, I seem to put rhubarb in everything. But when you only have something for a short time, you need to use it, right?!
- 4 cups (approximately 1 pound) chopped rhubarb
- 2 cups water
- 1 1/3 cups sugar
- 2 cups lemon juice
- 1/2 cup orange juice
Bring rhubarb and water to a simmer over medium-high heat. Simmer until rhubarb breaks down, about 5-10 minutes. Using a fine mesh sieve, strain out the rhubarb solids. Let drain for awhile, pressing down with spatula or spoon to release all the juice.
Add sugar to warm nectar. Stir until sugar has dissolved and place in refrigerator to chill. Meanwhile, juice lemons and oranges.
To make lemonade, pour chilled rhubarb nectar, lemon and orange juice into pitcher. Taste to adjust sugar if needed.
Pour over ice-filled glasses and garnish with lemon, orange and a rhubarb stalk to stir.
For me, this is the essence of a warm Iowa evening and I love it! Enjoy!
Video and images by The Gray Boxwood