ERIN LYNCH’S RHUBARB LEMONADE
31/2 cups water
5 cups chopped rhubarb
3/4 cups sugar
2 3-inch strips lemon zest
3 sprigs fresh mint, plus more for garnish
1 cup lemon juice (fresh is best)
2 cups sparkling or tap water
To make the rhubarb base combine the water, rhubarb pieces, sugar, lemon zest and mint in a small saucepan. Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce the heat, cover and simmer for 20 minutes.
Let the rhubarb mixture cool. Strain it through a mesh strainer set over a pitcher or large mason jar. (At this point the rhubarb base can be covered and refrigerated for a few days.)
Stir in lemon juice and water. Serve over ice. Garnish with a sprig of mint.
(This is also very good with a little gin or vodka.)