Rhubarb Lemonade

Ingredients:

- 4 cups chopped fresh rhubarb
- 1 cup sugar (adjust to taste)
- 1 cup freshly squeezed lemon juice (from about 4–6 lemons)
- 4 cups water (divided)
- Lemon slices (for garnish, optional)
- Mint (for garnish, optional)

Directions:

1. In a medium saucepan, mix together the chopped rhubarb, sugar, and 2 cups of water. Turn the heat to medium and bring it to a boil. Once it’s bubbling, lower the heat and let it simmer for about 15 minutes, or until the rhubarb is nice and soft.
2. After simmering, take it off the heat and let it cool down for a few minutes. Then, strain the mixture through a fine mesh strainer or cheesecloth into a bowl or a large pitcher. Press down with a spoon to get every last drop of that tasty juice, and toss the solids away.
3. Pour in the freshly squeezed lemon juice and add the remaining 2 cups of cold water to the rhubarb syrup. Give it a good stir and taste it; feel free to tweak the flavor with more lemon juice or sugar to suit your palate.
4. Pop it in the fridge until it’s good and cold, about an hour. When you’re ready to serve, pour it over ice and garnish with lemon slices and a sprig of mint for that extra flair!
5. Feeling fancy? Swap the last 2 cups of water with sparkling water for a bubbly twist!