![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjht-qz48dH9WdQjh6iTY5burynMxCA5Q-l8KtUsVOrAqJWPEdJPrxWsKa2e9IG7NA_AiSGUI67TQ4jl0fxYTfbA8OCvm4RY2aWqg6JUtp-iUlFASJe4r3G9eqAiRjD0VYr0yT9SfwGkfY/s400/2015-06-07+13.09.24.jpg)
1) pick loads of rhubarb. I tend to slice off the leaves right at the plant, and I place them around the base of the plant to mulch it. They break down pretty quickly.
2) chop into one or two-inches pieces.
3) fill a big soup pot
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4) add enough water to cover the rhubarb
5) boil until all the pieces have broken down. This is a surprisingly short time.
6) stir up until you don't see any chunks left
7) ladle into a colander over your biggest bowl
8) I found I had to stir the soupy mixture around a bit to speed up the draining process
9) Put the liquid through a finer sieve if you want all the solids out
10) I added filled a quart and added 2 tbs sugar. When serving, I filled a glass half way and filled the rest with cold water. Tastes great chilled.
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