Rhubarb Lemonade

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Combine rhubarb, sugar, and water in a medium saucepan.

Heat over medium and bring to a simmer, cooking until rhubarb is very tender, about 15 minutes.

Strain the mixture through a sieve and let cool. Discard the rhubarb.

For every can of lemonade concentrate, mix in ¾ cup of rhubarb syrup.

Use the 'called for' amount of water on the lemonade concentrate can and mix together.

Optionally, add to your favorite homemade lemonade.

Colleen's instructions suggest adding a split vanilla bean and a pinch of salt while simmering the rhubarb and sugar.

For a more pink color, add a slice of beet to the rhubarb/sugar mix while simmering.