Go Back

Rhubarb Lemonade

A refreshing homemade rhubarb lemonade that combines the bright zing of lemon with the earthy notes of rhubarb, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 glasses
Course: Beverage, Drink
Cuisine: American, Summer
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Rhubarb, chopped Discard leaves as they are toxic.
  • 2 large Lemons, juiced and zested Use a fine rasp for zesting.
  • 1.5 cups Granulated Sugar For alternative sweetness, consider honey or agave syrup.
  • 3 cups Water For mixing with the concentrate.

Method
 

Preparation
  1. Wash and chop the rhubarb into 1/2-inch pieces, discarding the leaves.
  2. Wash lemons, zest them, and juice them, straining out any seeds.
Cooking
  1. In a medium saucepan, combine water, granulated sugar, rhubarb, lemon juice, and zest.
  2. Bring to a boil over medium-high heat, then simmer for about 20 minutes until rhubarb softens.
Finishing
  1. Remove from heat and mash the mixture gently to release more liquid. Let it cool for 10 minutes.
  2. Strain into a large bowl using a fine mesh sieve.
Serving
  1. Mix the concentrated rhubarb lemonade with 3 cups of water for every 1 cup of concentrate.
  2. Serve chilled in tall glasses with ice, garnished with lemon slices or mint if desired.

Notes

Store leftover concentrate in an airtight container in the fridge for up to a week. Freeze leftover concentrate in ice cube trays for up to three months.