1. In a large saucepan, mix together the chopped rhubarb, sugar, and water.
2. Heat the mixture over medium-high heat until it boils, then reduce the heat to low and let it simmer for 15-20 minutes until the rhubarb is very soft.
3. Take the saucepan off the heat and let the rhubarb mixture cool down to room temperature.
4. Once cooled, strain the mixture through a fine-mesh sieve into a large pitcher. Press down on the solids to get as much liquid as possible.
5. Discard the solids and stir in the freshly squeezed lemon juice.
6. Chill the pitcher in the refrigerator for at least 1-2 hours until it’s cold.
7. When ready to serve, fill glasses with ice cubes and pour the chilled rhubarb lemonade over the ice.
8. Optionally, garnish each glass with a slice of lemon and a sprig of fresh mint.
9. Give it a good stir before serving and enjoy!
Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time: 25 minutes (plus chilling time) Servings: Makes about 6 servings
