This summer’s crop of rhubarb is full to nearly overwhelming.  Which is why, having already baked my forever favorite – rhubarb pecan scones, as well as two loaves of bread, three crisps, a dozen muffins, and two batches of sauce for the freezer, I recently spent a rainy afternoon checking cookbook indexes for variations on the rhubarb theme.

New to my repertoire is rhubarb lemonade although, for truth in advertising, this lemonade uses no lemons. “Rhubarb-ade” is easy to prepare with the added benefit of being high in vitamin C.

Directions:  Chop three cups of rhubarb, place in a glass bowl, cover with water and let this rest on the kitchen counter overnight; strain and sweeten to taste.  The sweet-tart, pink concoction is a refreshing summer beverage (even if the rhubarb sauce ice cubes proved less than successful as they rested on the bottom of the glass.)

Cheers! Prosit! Sláinte!