Grab a cold glass of this winner and you’ve got a perfect afternoon in the sun! And I won’t hold it against you if you doctor up a second version for the adults 
Cheers!
{Recipe} Rhubarb Lemonade
Makes ~20 servings
8 cups rhubarb, chopped
3 cups water
3 cups organic sugar
3 Tbsp lemon zest
1 cup fresh lemon juice
Place rhubarb, water, sugar and lemon zest into a large pot. Bring up to a boil and them simmer for 10 minutes until rhubarb is soft. Remove from heat and stir in lemon juice (I usually let this steep overnight). Strain through a sieve or jelly bag and place in clean jars. This stores well in the fridge or you could hot water bath can for later use. To serve add 3 parts water to 1 part syrup.
*** Note: you can keep the rhubarb solids and cook them down into a quick jam/sauce.
