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    Rhubarb Lemonade

    recipe submitted by Chef Eric Plescha, Charcoal BYOB

    420g simple syrup

    420g rhubarb, washed and cut into ½ inch chunks

    840g ice cubes

    160g fresh squeezed lemon juice (about 4 large lemons)

    pinch of fine sea salt

    Start by making simple syrup. Do this by combining 210g of sugar and 210g of water to a boil. Immediately remove from heat and allow to cool to room temperature.

    In a large sized pot, combine the rhubarb with the simple syrup and cook till fork tender over medium high heat for 5-10 minutes.

    Strain the mixture into a large non-reactive container, discarding the solids and saving the rhubarb juice.

    Add remaining ingredients to the hot rhubarb juice and stir to combine, allowing the ice to melt. Serve over ice and enjoy.