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| rhubarb lemonade |
Summer vacation officially begins today (for me anyway)!
The day started with a 6K run in what my running partner and I call the "the frying pan". The frying pan is hot, sometimes smells like exhaust, and we usually have to dodge pedestrians, bikes, and/or cars and occasionally someone will ask us for directions (can't they see that we are running? The wheezing and shuffling should give it away shouldn't it?) but it's close to home. It was the "perfect" run. In other words no one got run over by a bus and no one asked us for directions.
What better than rhubarb lemonade to celebrate the end of a run? Maybe lychee martinis or pina coladas would have worked as well but it wasn't even 9:00.
Rhubarb Lemonade (6 servings)
2 C diced rhubarb
1/2 C wildflower honey
1/2 tsp lemonrind
1/2 C freshly juiced lemon juice (about 2 lemons)
3/4 C + 5 C water (you could also use carbonated water or replace some of the water with ice)
5 lemon slices for garnish
Enjoy!
In a medium saucepan combine diced rhubarb, honey and 3/4 C water. Bring to a boil and then simmer for 10 minutes or until the rhubarb is soft.
Remove from heat. Strain rhubarb solids from liquids and let cool (if you are that patient). In the meantime juice 2 lemons. Mix rhubarb syrup, lemon juice, and water. Serve in your favourite pitcher or mason jar.
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| simmer rhubarb, honey, water for 10 min or so |
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| strain rhubarb from liquids |
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| rhubarb syrup |
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| juice lemons |
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| rhubarb syrup + lemon juice + water + lemon slices |
Enjoy!
This recipe also works well as rhubarb lavender lemonade. Simply add 2 Tbsp of lavender flowers to the rhubarb, water and honey.
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