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| General Category : Beverages |
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| Food Group : Fruits |
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| Preparation Method : Boil/Simmer |
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Every June, reader Wendy Chan of Markham, Ont., finds herself with a lot of rhubarb on hand. So she drinks it -- she makes a lovely refreshing beverage that she wants to share with others. The syrup is fine for up to three weeks in the refrigerator. Garnish drinks with a fresh slice of lemon.
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Ingredients
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8 cups (2 L) chopped rhubarb |
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3 cups (750 mL) granulated sugar |
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3 tbsp (45 mL) grated lemon rind |
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1-1/2 cups (375 mL) lemon juice |
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Preparation
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In large saucepan, stir together 3 cups (750 mL) water, rhubarb, sugar 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 and stir in lemon juice. Strain through fine sieve, pressing out liquid. Let cool. To serve, add 3 parts water to 1 part syrup; serve over ice.
Makes about 20 servings.
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Nutritional information
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Per 3 tbsp (45 mL): about 128 cal, 1 g pro, 0 g total fat (0 g sat. fat), 33 g carb, 0 g fibre, 0 mg chol, 4 mg sodium. % RDI: 4% calcium, 1% iron, 20% vit C, 1% folate.
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Source
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Homemakers Magazine: June 2004
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