I love being able to decide wether to get pale or deeper colours by selecting very red rhubarb stems or the lighter ones.
I tried reducing the sugar to 200g and added a vanilla pod instead. I wouldn´t go lower on the sugar that just makes a bitter lemonade.
Get recipe here, at Camilla´s :)
500g sliced rhubarb stalks - 250g sugar (I use 200g) and 13 dl of water (I use 15 dl).
Heat up slowly and quickly remove the pot when it hits boiling temperature or else the lemonade looses it´s divine colour. Sift through a cloth and let cool down. Rinse the lemonade-bottles with alcohol before filling them.