Name: Rhubarb lemonade recipe by Tisa Jacob (Thomas) at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 long-ish stalks rhubarb, cut into half inch pieces; 1 Cup water; 6- 8 lemons, quartered, preferably remove piths and seeds; 1 lime, halved; 1 1/2- 2 cups water; 1 cup Ice; 3/4 cup sugar(more if needed); 2 sprigs mint

Ingredients Serving: 4

2 long-ish stalks rhubarb, cut into half inch pieces
1 Cup water
6- 8 lemons, quartered, preferably remove piths and seeds
1 lime, halved
1 1/2- 2 cups water
1 cup Ice
3/4 cup sugar(more if needed)
2 sprigs mint

Instructions

Put the rhubarb in 1 cup water(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 the quartered lemons, lime (peel and all) with the cooled rhubarb mixture and and half 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 remaining water, sugar, ice and one sprig mint.
Blend until sugar dissolves. Add more water/sugar/ice if needed.
Pour into glasses. Garnish with additional mint.

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