Rhubarb Syrup for Homemade Lemonade

• Wash the rhubarb thoroughly, cut off the ends and damaged areas and peel, then cut into thin strips.
• Mix with the sugar in a large saucepan and let steep for at least 1 hour. Better longer. (This will cause the juice to come out.)
• Wash the lemon well and cut off the ends. Quarter lengthways and cut into very thin strips.
• Boil everything together and simmer for 30 minutes.
• Pass through a sieve and spread the sauce out well. Bring the syrup to the boil again and fill it into sterile bottles.

tip

• Do not throw away the mush. It tastes delicious in yogurt or quark.
• My syrup is so dark because I use brown sugar. It has a natural taste that I really appreciate. You can of course also use white sugar, then the syrup will be lighter.