Rhubard Water

Inspired by The Settlement Cookbook

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.

Ingredients:

• 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

Method:

1. Wash the rhubarb and cut into 1/2 inch lengths.

2. Place the rhubarb in a bowl. Add the sugar and the water.

3. Cover and set in a cool area for a few hours.

4. Strain into a pitcher and add the rose water.

5. Serve over ice.

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