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Rhubarb Lemonade

A tangy twist on a classic summer drink that combines the tart flavor of rhubarb with refreshing lemon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Drink, Refreshment
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the lemonade
  • 3 cups rhubarb, chopped (about 4 stalks) Be sure to use fresh, vibrant rhubarb for the best flavor.
  • 1 cup sugar Granulated sugar works best; can substitute with honey or agave.
  • 1.5 cups water Use filtered water for the cleanest taste.
  • 1/2 cup lemon juice (about 4 lemons) Freshly squeezed lemon juice is a must; avoid bottled.
  • 6 cups cold water To dilute the lemonade to your desired strength.
  • ice cubes Essential for serving and keeping your drink chilled.
  • lemon slices For garnish as well as an extra citrus kick.
  • strawberries (optional, for garnish) A beautiful addition for color and flavor.

Method
 

Make the Simple Syrup
  1. In a medium saucepan, combine 1 cup of sugar and 1.5 cups of water over medium heat.
  2. Stir occasionally until the sugar dissolves completely—about 3-5 minutes.
  3. For added flavor, consider adding slices of fresh ginger or mint while cooking.
Make the Rhubarb Lemonade
  1. In a separate saucepan, add 3 cups of chopped rhubarb and 1.5 cups of water.
  2. Bring to a gentle simmer and cook for about 10-15 minutes until rhubarb is softened.
  3. Mash the rhubarb gently to release juices and strain through a fine-mesh sieve.
  4. Combine the strained rhubarb juice with the cooled simple syrup in a large pitcher.
  5. Add 1/2 cup of lemon juice and 6 cups of cold water and stir well.
  6. Taste and adjust with more lemon juice or sugar if desired.
Chill & Serve
  1. Serve over ice, garnished with lemon slices and strawberries if desired.

Notes

Store leftover lemonade in an airtight container in the fridge for up to 5 days. Stir before serving.