Rhubarb lemonade is a delicious, fruity refreshment with a stunning pink hue. It's perfect for a picnic on a warm spring day - or your little daughter's princess party. I serve it with some fresh Thai basil leaves, which go surprisingly well with rhubarbade (or lemonade). As with all things rhubarb, it's full of sugar though and isn't about to replace water as the default drink at the Sykes family table.

Note that the rhubarb needs to steep overnight. For a more sinister, fermented version of this drink, see Lui's Hard Rhubarbade.

I'm grateful to my friend Pradnya for alerting me to the basic Laura Calder recipe.