English: Rhubarb in Boston. (Photo credit: Wikipedia)

I love rhubarb and I’m fortunate to have a small patch of it in my garden and a neighbour who lets me cut his.   On this cold windy July 1st day it is the perfect opportunity to stay indoors and whip up some special kitchen rhubarb treats.   Here is one I’m going to try.

Rhubarb Lemonade

I was just served a glass of this fruity and wonderfully refreshing drink while vacationing in Newfoundland.  It was on the menu of the Bonavista Social Club.  (A must visit if you are in the area of Trinity and Bonavista.)   http://bonavistasocialclub.com/

Here’s how I think they made it.

Ingredients

• 2 cups chopped rhubarb
• 3/4 cup granulated sugar
• 2 tsp grated lemon rind
• 1/2 cup lemon juice, (approx 3 lemons)
• 2 cups ice cubes
• 10 lemon slices

Preparation:

In a large saucepan, stir together rhubarb, sugar, 3/4 cup (175 ml) water and lemon rind; bring to boil.  Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 minutes.

Remove from heat; stir in lemon juice. Strain through cheesecloth-lined sieve, pressing out liquid.  Let syrup cool. (Make-ahead: Refrigerate in airtight container for up to 1 week).

In serving pitcher, mix syrup with 5 cups (1.25 L) water; stir in ice to chill. Garnish with lemon slices.    Serves 10.

Enjoy when it warms up again.