Rhubarb for lemonade
Suzanne Bigras at Les Fermes Serbi
Pink rhubarb lemonade is pretty as well as refreshing on a hot day, says rhubarb grower Suzanne Bigras.
She boils six cups (1.5 L) water with 2/3 cup (150 mL) to ¾ cup (175 mL) granulated sugar, adds four to five cups (1L to 1.2 L) diced rhubarb and simmers the mixture for about five minutes. Then she strains it for about 10 minutes without pressing on the rhubarb, adds lemon juice to taste and chills it.
Rhubarb grower Suzanne Bigras checks the crop as it’s washed and bundled for market. Photo: Gorden Beck
Suzanne Bigras and son Sébastien, unloads fresh-cut rhubarb at Les Fermes Serbi, Quebec’s biggest rhubarb farm at St-Eustache. Photo: Gordon Beck