FRANCE ~ Rhubarb Water
FRENCH RHUBARB WATER
Makes 4 cups
Here's an elegant and enlivening pale pink drink that's nice to pull out in hot weather. I read that it's meant to be used like cassis: a little in a glass topped up with champagne. But I find the flavor so delicate I prefer to drink it straight myself, ice cold. (says the author, not me)
2 pounds/1kg rhubarb, washed and cut into chunks
3/4 cup/150g sugar, more if desired
1 lemon, thinly sliced
Put rhubarb in a bowl, pour over 4 cups of boiling water, cover, and leave at room temp. The next day, strain the liquid into a saucepan, discarting the rhubarb, add sugar and lemon, and bring to a oil. Boil 5 minutes. Cool. Strain into a bottle, and cork. Serve ice cold. Keeps about a week.
Source: "French Food At Home" by Laura Calder