The Pioneer Woman Tasty Kitchen
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Rhubarb Lemonade

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Level: Easy

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Description

Lemonade infused with the brightness of rhubarb.

Ingredients

  • 2 whole Stalks Rhubarb, Cut Into Half Inch Pieces
  • 6 whole Lemons, Quartered, Preferably Remove Piths And Any Visible Seeds
  • 1 whole Lime, Halved
  • 2 cups Water
  • ¾ cups Sugar (or More If Needed)
  • 1 cup Ice
  • 2 sprigs Mint, Divided

Preparation

Put rhubarb in water (1 cup, or enough to just cover pieces) and bring to a boil. Simmer until pieces break down and become soft and cooked. Cool.

In a blender, put quartered lemons, lime (peel and all) with the cooled rhubarb mixture and 1/2 cup water. Blend on a low setting for just under a minute, allowing blades to crush the citrus. Do not blend longer, blades will grind any remaining seeds, and mixture will become bitter.

Strain this into another container/ large pitcher, clear of any sediment.

Clean out blender jar and pour the strained juice mixture along with 2 cups water, sugar, ice and 1 sprig mint. Blend until sugar dissolves. Add more water, sugar, and/or ice if needed.

Pour into glasses. Garnish with remaining mint.

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