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I just LOVE rhubarb and eat it pretty much every day (i buy it frozen in the bag, and cook it down a bit with sweetener). For anyone not aware it's considered an induction friendly veggie 
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I just saw this recipe on the Canadian food network. It's for rhubarb lemonade and sounds wonderful! You can leave out the blueberry skewers if you are not at the berry rung.
Rhubarb Lemonade
6-1/2 cups water
3/4 cups sugar (replace with sweetener)
4-1/2 cups coarsely chopped fresh rhubarb
Juice of 1 lemon
Fresh blueberries
Wood or bamboo skewers, about 4 inches long
Directions:
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 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!
http://www.foodtv.ca/recipes/reciped...px?dishid=8214
. I just saw this recipe on the Canadian food network. It's for rhubarb lemonade and sounds wonderful! You can leave out the blueberry skewers if you are not at the berry rung.
Rhubarb Lemonade
6-1/2 cups water
3/4 cups sugar (replace with sweetener)
4-1/2 cups coarsely chopped fresh rhubarb
Juice of 1 lemon
Fresh blueberries
Wood or bamboo skewers, about 4 inches long
Directions:
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 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!
http://www.foodtv.ca/recipes/reciped...px?dishid=8214
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