08 July 2012

Rhubarb lemonade


An extremely refreshing drink on a hot summerday - and any other day in fact.
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 :)

In english:
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.

The remaining rhubarb-pulp can be used in tarts, fruit porridge, pastries, jam with icecream, compote, trifles etc.
kl.

2 comments:

  1. Camilla (Himmelske Kager)July 9, 2012 at 10:13 PM

    Hmm, ja, den var god. Vi nyder stadig en gin og rabarber - slurp! Jeg må da vist også hellere snart få indbetalt penge til dig for turen til Sverige. Det er vel ved at være oppe over. Glæder mig til tøsetur og sukkerchok :-) Klem fra Camilla

    ReplyDelete
  2. PiaMarianneJuly 10, 2012 at 5:42 PM

    Rrrrigtig god! Jeg har lavet den 3 gange nu, og begynder at bekymre mig for om den er vane-dannende! ;) Glæder mig også til tøsetur, det kan kun gå for langsomt!

    ReplyDelete