Rhubarb Lemonade (sweetened with maple syrup)

This lemonade is so unique everyone will assume it’s the usual “pink” lemonade until they take a sip! With only four ingredients, it’s also easy to make and will keep in the fridge for up to two weeks.

Make this when rhubarb is in season and plentiful in the garden and farmers’ markets – but make sure you have maple syrup on hand to give it that maple flavour everyone loves!

Ingredients:

Rhubarb Syrup:

• 4 cups chopped rhubarb
• 1 and 1/2 cups water
• 1/2 cup maple syrup

Rhubarb Lemonade:

• Rhubarb syrup (see above)
• 6 cups water
• 1/2 cups lemon juice
• lemon slices or rhubarb to garnish

Instructions:

1. Make the rhubarb syrup by adding rhubarb to a pot with the water and bringing to a boil. Reduce temperature to simmer. When rhubarb is softened completely, mash it using a potato masher or a fork, then strain through a jelly bag (note cheesecloth won’t work here as it is too porous).
2. Mix in the maple syrup and allow to cool.
3. Add water and lemon juice to the rhubarb syrup and stir.
4. Garnish and serve!