- ½ lb. rhubarb, cut into ½” pieces (about 2 C)
- 10 oz. raspberries
- 2½ C granulated sugar
- 1 C lemon juice
- 3 C water
In a large saucepan, cook rhubarb, raspberries, and sugar over medium-high heat, stirring occasionally. Once the mixture starts to boil, reduce heat to medium-low. Keep cooking until the mixture becomes very soft, about 15 minutes, stirring often. Let the mixture cool completely. This will yield about 2 C of rhubarb-raspberry concentrate.
Mix 1 C of the rhubarb-raspberry concentrate with the lemon juice and water. Stir thoroughly, adding more sugar if desired. Add ice cubes to lemonade and serve.