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8 cups diced rhubarb
8 cups water
2 whole lemons
1-1/2 cups sugar
In a large heavy saucepan, add the rhubarb and water.
Bring to a boil, then reduce the heat, and simmer until tender, for about 20 minutes.
Strain the rhubarb, then add to a pitcher.
Add the juice of 2 lemons, and the sugar; stir well.
Chill in the refrigerator until ready to serve.
Serve over ice in a tall glasses.
Note: You could cut this recipe in half, using 4 cups of diced rhubarb, 4 cups of water,
1 whole lemon, and a 3/4 cup of sugar, but this is sooo good, that you'll wish you doubled the recipe!
8 cups water
2 whole lemons
1-1/2 cups sugar
In a large heavy saucepan, add the rhubarb and water.
Bring to a boil, then reduce the heat, and simmer until tender, for about 20 minutes.
Strain the rhubarb, then add to a pitcher.
Add the juice of 2 lemons, and the sugar; stir well.
Chill in the refrigerator until ready to serve.
Serve over ice in a tall glasses.
Note: You could cut this recipe in half, using 4 cups of diced rhubarb, 4 cups of water,
1 whole lemon, and a 3/4 cup of sugar, but this is sooo good, that you'll wish you doubled the recipe!
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