- (2 cups chopped into cubes) Rhubarb
- (3/4 cup (more or less depending on desired sweetness)) Sugar or Maple Syrup
- (2 teaspoons) Grated Lemon Rind
- (2 Cups) Lemon Juice
- (10) Lemon Slices
In a large saucepan, stir together rhubarb, sugar (or maple syrup), 3/4 cups of water and lemon rind; bring to a boil. Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 mins.
Remove from heat stir in lemon juice. Strain through cheese cloth-lined sieve, pressing out liquid. Let rhubarb syrup cool. (Make ahead: refrigerate in air tight container for up to 1 week.)
In serving pitcher, mix rhubarb syrup with 5 cups water; stir in ice to chill. Garnish with lemon slices.
(Originally from Canadian Living, 2008)