Recipe from Allrecipes
PREP TIME: 15 MINUTES, PLUS 4 HOURS COOLING TIME
COOK TIME: 40 MINUTES
MAKES: ABOUT 8 CUPS
1 lb rhubarb stalks, sliced (about 3 3/4 cups)
6 1/2 cups water, divided
1 1/4 cups sugar
1 1/4 cups fresh lemon juice (about 8 lemons)
1. In a medium saucepan over medium heat, bring rhubarb and 4 cups water to a simmer. Reduce heat to low and simmer for 30 minutes; remove from heat.
2. Place a fine mesh sieve over a large bowl and strain rhubarb pulp from liquid; discard pulp. Whisk sugar into rhubarb juice until dissolved.
3. Add lemon juice and remaining water. Transfer to a pitcher or jar and refrigerate for at least 4 hours.