Rhubarb & Blueberry Pink Lemonade
Rhubarb & Blueberry Pink Lemonade could be just the gluten free, dairy free, paleolithic, and lacto
Rhubarb Compote Quick and Easy
Details
- Servings: 4
- Diet: Low-Fat, Low-Sodium
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- british
Ingredients
- 320 g fresh rhubarb (11.3 oz) or approx. 5 large stalks
- 360 ml water (1 1/2 cup)
- 2 tbsp freshly squeezed lemon juice
- 140 g sugar (3/4 cup)
- 1 tbsp honey (optional)
- 1/2 vanilla pod
- 1 tsp bio lemon zest
- 1 Chamomile tea bag
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