Rhubarb Lemonade
Rhubarb lemonade is a delicious, refreshing twist on a classic summer drink. The tartness of rhubarb and fresh lemon juice are balanced with just the right amount of sweetness.
Servings 6
Calories 146kcal
Ingredients
Rhubarb Simple Syrup
- 3 cups rhubarb, chopped about 4 stalks
- 1 cup sugar
- 1.5 cups water
Rhubarb Lemonade
- ½ cup lemon juice about 4 lemons
- 6 cups cold water
- ice cubes
- lemon slices, strawberries optional, for garnish
Instructions
Make the simple syrup
- Stir the rhubarb, sugar and water together in a medium saucepan.
- Bring to a boil over medium heat, then simmer for 15 minutes. Allow to cool.
- Strain the rhubarb mixture using a fine mesh strainer over a bowl. Discard the puree or reserve it for another use. You should have about one cup of simple syrup.
Make the rhubarb lemonade
- Combine the lemon juice, rhubarb simple syrup, and cold water in a large pitcher.
- Serve over ice, with optional garnishes.
Notes
- Rhubarb leaves. Only use the stalks of the rhubarb plant. Never eat the rhubarb leaves; they contain a toxin called oxalic acid, which is poisonous to humans and animals.
- Rhubarb puree. After straining the syrup from the cooked rhubarb, you'll end up with a lovely rhubarb puree. Don't let it go to waste. You can use it for topping ice cream or yogurt. You can even spread some on your toast.
- Strawberry rhubarb lemonade. Add some chopped strawberries to the rhubarb and sugar mixture before cooking for a classic strawberry rhubarb flavor.
- Extra lemon. Add a strip of lemon peel to the mixture to intensify the lemon flavor.
- Garnish. Dress up your drinks with lemon slices, strawberries, or sprigs of mint.
- Spike it. Stir in vodka or gin for a delicious cocktail.
- Add bubbles. Replace the water with sparkling water or club soda for a refreshing rhubarb mocktail.
- Ice. Use ice in the glass, not in the pitcher, where it will dilute the drink as it melts.
- Storage. Rhubarb lemonade will keep, covered in the fridge for up to five days.
- Freezing. My favorite way to freeze is to freeze the simple syrup in ice cube trays, then pack the cubes into an airtight container. Freeze for up to a month.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 37g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 6mg | Potassium: 197mg | Fiber: 1g | Sugar: 34g | Vitamin A: 63IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 0.2mg
