It's that season once more. I have such a great amount of Rhubarb in my nursery that I don't have the foggiest idea how to manage everything. At the point when life gives you rhubarb you make lemonade. Discussing gardens, this year I'm going to check out watermelon. A year ago, my nursery had an entirely decent turn out rate for pumpkins. I'm likewise planting 2 tomatoes, basil, parsley, rosemary and 2 pumpkin plants. The climate has been somewhat blustery this Summer and it's been difficult to plant anything yet.

Take any lemonade formula. ANY. You need this as new as anyone might imagine. Book an outing to Italy and go pick a few lemons. Fly back to my home in Fargo ND, the following plane you can jump on, and get a portion of my rhubarb. I have a lot of sugar and water, and we would all be able to appreciate a straightforward glass of rhubarb lemonade together.

It's a pretty darn simple formula. The main critical step is crushing the lemon squeeze out. Simply joking. No, truly I am. It would be really wonderful to have my very own lemon tree in the patio however my condition doesn't permit that.

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  • 1 1/ 2 cups of freshly squeezed lemon juice
  • 8 cups of water
  • 1 1/2 cups of sugar
  • 2 cups of chopped rhubarb
  • 3/4 cup of sugar
  • 1/2 cup of water


  1. In a sauce pan on medium high heat, cook the rhubarb, sugar, and water until the rhubarb is soft. About 8-10 minutes.
  2. In a glass pitcher, combine the lemon juice, water, and sugar. Stir until the sugar is dissolved.
  3. Let the rhubarb cool, and puree the rhubarb with a food processor or emersion hand blender.
  4. Add the rhubarb puree to the lemonade.

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