Tip: Delicious in pies, muffins and preserves, this late spring/early summer fruit works well on its own or when paired with other fruits and berries such as apples and strawberries. When choosing rhubarb, look for crisp, straight stalks and unblemished leaves. Pass on eating the leaves, however, as they contain oxalic acid and can be toxic. Stalks can be covered and refrigerated for up to one week.
- 4–5 cups of boiling water
- 6 cups chopped rhubarb
- 1/2 cup sugar
Pour boiling water over chopped rhubarb to cover. Stir in sugar until dissolved. Cover and let stand at room temperature for 24 hours. Strain and transfer water to an ice cube tray and freeze or just refrigerate rhubarb water.
Photography by Edward Pond