Rhubarb-cherry lemonade

Makes 1 glass 200g rhubarb, cut into pieces 50g cherries 1 tbsp of honey juice of 1/2 lemon 1 sprig of rosemary → Bring 200ml of water with the rhubarb and cherries to a boil. Cook for 20 minutes. Sieve the boiled mixture and catch the juice. Use the cooked rhubarb-cherry as a compote inMeer lezen over “Rhubarb-cherry lemonade”