6 1/2 cups (1.625 litres) water

3/4 cup (180 ml) sugar

• 4 1/2 cups (1.125 litres) coarsely chopped fresh rhubarb or
• 1 package about 21 oz (600 g) frozen rhubarb

In a saucepan, bring the water and sugar to a boil.

Add the rhubarb. Return to a boil and simmer over low heat for 5 minutes. Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing. Transfer the liquid to a pitcher and add the lemon juice. Refrigerate for about 4 hours.

Thread the blueberries on the skewers. If desired, freeze for about 1 hour.

Serve the rhubarb lemonade over ice and garnish with a blueberry skewer. A real thirst-quencher!

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