Updated: Jun 12
Rhubarb is the perfect seasonal root— refreshing, versatile and the most beautiful pale pink color! I particularly enjoy this preparation of rhubarb because it infuses so well and loses some of the bitterness in the process to produce a lovely summer drink. While I mostly remained true to the original recipe, I added rose water for an extra flavor.
3 stalks rhubarb
1/2 cup granulated sugar
2 cups boiling water
1 tablespoon rose water
Yields: serving for 2
Prep Time: 1 hour
Cook Time: none
Wash the rhubarb and cut into 1/2 inch lengths.
Place the rhubarb in a bowl. Add the sugar and the water.
Cover and set in a cool area for a few hours.
Strain into a pitcher and add the rose water.
Serve over ice.
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