Rhubarb Lemonade 1 kg. rhubarb 3 cups water 2-2 ½ cups sugar (1 g per bensoat. Liters of juice) Cut the rhubarb into small pieces, boil it for about 10 minutes with a couple lemon. Strain it into a sieve cloth. Give the juice a new boil and add sugar. Taste your way. Foam. (Foam means: when the juice boiled with sugar forms a foam on top, this must be removed otherwise the juice cloudy, I have not added bensoat, but this must be in the juice to be stored for long.