Rhubarb syrup (rhubarb lemonade)

•  4 C Rhubarb
• 3/4-1 c sugar depending on how sweet you like it
• 1 C water

1. Combine rhubarb, sugar and water in a pot and bring to boil over medium heat. Simmer for 20 minutes, until rhubarb is soft. Can leave it uncovered if you're just going to use it as a compote type topping, but if you're going to strain it to use with rhubarb lemonade, needs to be covered as the extra juice is needed. 

2. If making lemonade, use a fine mesh sieve to strain the mixture into a bowl, using back of a spoon to press out all the liquid. Use liquid for lemonade and use the fruit chunks for yogurt or pancake topping or other use. 

3. In a pitcher, add rhubarb syrup liquid, 1/2 C lemon juice, 6 C water. Can try less water if you're going to add ice cubes.