Earlier today Britt sent me a pin for this pretty pink lemonade, and, of course, I was like, YES this is exactly what I want today. Because rhubarb, rosemary and lemons are my three favorite things! (By the way, did you know that the Pgh Kitchen has a Pinterest account? Probably not, because I just started it a half hour ago.)
It seems like all I want to do lately is juice lemons in my very lo-tech glass juicer thing. Soon I will have muscles like Ser Gregor Clegane a.k.a. the Mountain that Rides (warning: that link contains GoT s4e8 spoilers!), at least on my right arm.
RHUBARB ROSEMARY LEMONADE
Adapted from the Merry Thought
2 cups rhubarb, chopped
3/4 cup sugar
3/4 cup water
3 sprigs rosemary
1 cup lemon juice
garnish with more rosemary & lemon slices
Put the rhubarb, sugar, water and rosemary in a small saucepan and bring to a boil. Let it simmer for about 10 minutes.
In a pitcher, mix the sugar mixture with the lemon juice. Add a couple cups of ice and fill with water (not more than 5-6 cups). Garnish with lemon slices and rosemary sprigs and maybe a stick of rhubarb.