I'm always happy when the rhubarb grows in the early spring, as it is fun to have something fresh and interesting to cook with in the kitchen after a long winter. But, this time of year, the rhubarb is neglected in favor of more sweet and exciting things like peaches, plums, and melons. But, with lavender blossoms and rhubarb still available in the August garden, it's time to make something interesting and here's just the recipe! Maybe you'd like to try it too!
Rhubarb & Lavender Lemonade
8 stalks chopped rhubarb
1/2 cup dried or 1 cup fresh lavender bud
8 cups purified water
1 cup sugar (or to taste)
1/2 cup fresh-squeezed lemon juice
dash of carbonated water (optional)
Place the water, rhubarb, and lavender together in a large kettle. Bring to a boil, then reduce heat and allow to simmer for about 30 minutes. Remove kettle from heat and allow mixture to cool. Strain out the rhubarb and lavender. Add fresh-squeezed lemon juice and sugar. Pour into a glass of ice and garnish with a lavender sprig. If you like 'fizz', add a little carbonated water to each glass. Enjoy!