Pink Rhubarb Lemonade

5 cups ( 1 1/4 L) of water

5 cups (1 1/4 L) of rhubarb, cut into pieces

1/2 cup (125 ml) of camelina honey Signé Caméline

1/2 cup (125 ml) of sugar

The juice of a lemon

Ice cubes

1. Bring the rhubarb, sugar, water and honey to a boil in a saucepan.
2. Lower the heat and simmer for 10 minutes.
3. Filter the preparation through a fine strainer.
4. Let cool completely in the fridge from 1 to 24 hours.
5. Add lemon juice, ice cubes and berries when serving.