7 cups chopped rhubarb
3 cups white sugar
1 1/2 cups lemon juice
1 gal. water
1.Combine the rhubarb and sugar into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
2.Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.
I had no idea what a sieve was, so I had to do a little research to buy one.
3. Pour the syrup mixture and 1 gallon of water into a container (ice cream bucket or old milk jug would work great!) You may need a funnel for this! Shake it up and serve!
Just the right mixture between sour and tart!