Lemonade infused with the brightness of rhubarb.
- 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
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.