Rhubarb Lemonade

Rhubarb is popular in ancient Chinese medicine. It is very high in fiber and supports a healthy digestive system. Rhubarb has an earthy, sour flavor and is often soaked in a lot of sweeteners. To keep it healthy and natural, I use apple juice and a little local raw honey.


Rhubarb Lemonade


1lb rhubarb
Peel of 1 lemon
1 cup apple juice (ideally home pressed)
1/4 cup mint
1/3cup lemon juice
2tbs raw honey


1 Place rhubarb, lemon peel and apple juice into a medium sized sauce pan. Bring to a boil. Lower the heat and simmer for 15 minutes.
2. Strain. Squeeze mint in hands to release its oils. Add to the rhubarb mixture and let it seep for 15 minutes.
3. Strain and return to the pot. Boil for another 15 minutes. Add honey and lemon juice. Fill into sealable bottles. Can be kept in the refrigerator for 1 week.
4. To serve, put ice and fresh mint into a glass and pour lemonade over it.




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