Recipe courtesy of Laura Calder
Episode: The Slow Show
Rhubarb Water
Total:
12 hr 10 min
Prep:
5 min
Inactive:
12 hr
Cook:
5 min
Yield:
4 cups
Level:
Easy
Total:
12 hr 10 min
Prep:
5 min
Inactive:
12 hr
Cook:
5 min
Yield:
4 cups
Level:
Easy
Total:
12 hr 10 min
Prep:
5 min
Inactive:
12 hr
Cook:
5 min
Yield:
4 cups
Level:
Easy

Ingredients

  • 2 pounds rhubarb, washed and cut into chunks
  • 3/4 cup sugar
  • Juice of 1/2 lemon

Directions

Put the rhubarb in a bowl, pour over 4 cups boiling water, cover, and leave at room temperature overnight. Next day, strain the liquid into a saucepan, discarding the rhubarb. Add the sugar and lemon juice, and bring to a boil 5 minutes. Cool. Taste, and add more lemon juice if necessary. Strain into a bottle, and cork. Store refrigerated, to be served ice-cold.

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