From the Idun Library
Everything I Want to Eat: Sqirl and the New California Cooking by Jessica Koslow
Rhubarb Lemonade — Homemade lemonade is always a treat. Plus a simple recipe for a taste of fresh rhubarb and a beautiful color just in time for Valentine's Day. Add a shot of rum or gin if you'd like! Serves 6.
1 1/3 cups (200 g) chopped rhubarb
2/3 cup (135 g) sugar
1/2 cup plus 1 tablespoon (135 ml) fresh lemon juice (about 3 lemons)
Put the rhubarb, sugar, and 1 2/3 cups (400 ml) water in a pot. Bring to a boil, then reduce the heat so that the syrup simmers. Cook for about 20 minutes, stirring every once in a while, until the rhubarb has fallen apart and imbued the liquid with its color.
While the syrup is still hot, pour it through a fine-mesh sieve into a large measuring cup or bowl. Use a rubber spatula to really press on the rhubarb mush and squeeze out every last drop. Let cool.
There should be about 1 1/4 cups (300 ml) rhubarb syrup. (If there is more, save it for adding later on. My palate loves a good amount of acid, so you may want to use the extra syrup to increase the sweetness to your liking.) Pour the rhubarb syrup into a 1-quart (1-L) jar. Add the lemon juice and 2 cups pluse 1 tablespoon (495 ml) water. Screw on jar's lid and shake well.
Serve chilled over ice.Note On Rhubarb
At Sqirl we use up the knobby ends of rhubarb stalks that get skipped over when we make strawberry rhubarb and blue-barb jam.