Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Rhubarb Water
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- Level: Easy
- Total: 12 hr 10 min
- Prep: 5 min
- Inactive: 12 hr
- Cook: 5 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Level: Easy
- Total: 12 hr 10 min
- Prep: 5 min
- Inactive: 12 hr
- Cook: 5 min
- Yield: 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 40 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
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Directions
- Put the rhubarb in a bowl, pour over 4 cups boiling water, cover, and leave at room temperature overnight. Next day, strain the liquid into a saucepan, discarding the rhubarb. Add the sugar and lemon juice, and bring to a boil 5 minutes. Cool. Taste, and add more lemon juice if necessary. Strain into a bottle, and cork. Store refrigerated, to be served ice-cold.
