This refreshing lemonade comes to us straight from authors John Gillespie & Christina Symons and their book Sow Simple: 100+ Green and Easy Projects to Make Your Garden Awesome (Harbour Publishing). When rhubarb is in season, I certainly can’t get enough. I’m happy John and Christina have joined us today to share the recipe!
A splash of rhubarb syrup or compote adds a tart tang and cheeky pink tinge to an otherwise ordinary drink. We like to mix it with our classic lemonade or an inexpensive sparkling wine. Adding an ounce or two of vodka will take your rhubarb drink to the next level, if you know what we mean.
- 4 cups (1 liter) fresh chopped rhubarb
- 1/2 cup (125 mL) granulated sugar
- 1/2 cup (125 mL) water
- Juice of 1 lemon
- Place rhubarb in a pot, then add 1/2 cup (125 mL) granulated sugar (or more if you like it sweeter) and 1/2 cup (125 mL) water, plus the juice of 1 lemon (optional, to extend the color if you are saving the syrup for later).
- Bring the rhubarb mixture to a low simmer, stirring to prevent scorching. Cook your rhubarb until soft, making a nice compote.
- Strain the compote using a sieve or loosely-woven cheesecloth, allowing the syrupy liquid to collect in a large bowl.
- Pour the syrup into a bottle and store in the refrigerator.
- Use the remaining pulp for loaves or muffins, or compost it.
- Once you’ve made your rhubarb syrup, when the mood strikes, simply add a spoonful to your lemonade or other drinks. Stir and enjoy!
Pick up your very own copy of Sow Simple: 100+ Green and Easy Projects to Make Your Garden Awesome for much more garden-y goodness from John and Christina.