Recipe courtesy of Laura Calder

Rhubarb Water

  • Level: Easy
  • Total: 12 hr 10 min
  • Prep: 5 min
  • Inactive: 12 hr
  • Cook: 5 min
  • Yield: 4 cups
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2 pounds rhubarb, washed and cut into chunks

3/4 cup sugar

Juice of 1/2 lemon


  1. 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.
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