Prepare the rhubarb (wash, dry and cut off root ends). Cut the rhubarb into 3 cm thick slices.
Sprinkle with lime juice and sugar and let stand for 1 hour. Put the water in a tall pot (not an aluminum pot) and bring to a boil. Add the rhubarb mixture.
Cover and simmer until the skin bends up and begins to separate.
Allow the compote to cool. Then pass through a sieve and collect the juice, this will produce a cloudy juice.
If the juice should be clear without pressing, put the compote in a cloth and let it drain.
Preparation Tip:
Dilute the rhubarb lemonade with water or add mineral water to taste. If desired, stir in sugar, honey or vanilla essence.
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