According to my husband, there isn't anything better to slake one's thirst on a hot day than a refreshing, chilled rhubarb compote. I boil the rhubarb in a small amount of water and then I dilute it with some sparkling water. I definitely prefer lemonade with lemon, lime and peppermint. Because of our different preferences, in the summer I usually prepare both drinks.

Rhubarb is a rich source of A and E vitamins, ascorbic acid, potassium, folic acid and fibre. However, it contains a large amount of oxalic acid, so people who suffer from kidney problems and rheumatism shouldn't eat it.

Ingredients:
0.5 kg of fresh rhubarb
500ml of water
1l of sparkling water
4 tablespoons of brown sugar + additional sugar to your taste
half a lemon
half an orange
peppermint leaves

Wash the rhubarb and remove the outer fibres. Cut it into small pieces, add 500ml of water and 4 tablespoons of brown sugar and boil for 15-20 minutes. Add the lemon and orange slices, cover with a lid and leave for half an hour. Strain it. Squeeze the remaining fruit thoroughly to use all the juice. Cool it down. Dilute the compote with the sparkling water and add some more sugar if necessary. Serve cool with lemon and orange slices and peppermint leaves.

Enjoy your drink!

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