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Rhubarb Lemonade

Refreshing Rhubarb Lemonade to Beat the Summer Heat

This Refreshing Rhubarb Lemonade perfectly captures summer with its vibrant flavor and rosy color.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 8 cups
Course: Drinks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Concentrate
  • 4 cups Rhubarb Fresh or frozen, chopped into 1/2' pieces.
  • 4 large Lemons Zested and juiced, yielding ~1 cup of juice.
  • 2 cups Granulated Sugar Adjust based on sweetness preference.
  • 4 cups Water For boiling and diluting the concentrate.
Optional Add-ins
  • Extra Fruits Strawberries or cherries for variation.
  • Simple Syrup For those who prefer a sweeter drink.

Equipment

  • Medium-sized saucepan
  • fine mesh strainer
  • Potato Masher

Method
 

Step-by-Step Instructions
  1. Wash rhubarb under cool water, chop into 1/2' pieces, and discard leaves.
  2. Zest and juice lemons to yield about 1 cup of lemon juice, strain to remove seeds.
  3. In a saucepan, combine water, sugar, chopped rhubarb, lemon juice, and zest. Boil and simmer for 20 minutes.
  4. Mash softened rhubarb, cool for 10 minutes, and strain into a bowl to separate solids.
  5. Store the concentrate in jars and mix with water in a 3:1 ratio for serving.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 31gSugar: 30gVitamin C: 20mg

Notes

Store concentrate in the fridge for up to 5 days or freeze for up to 6 months. thaw overnight in the fridge or warm water.

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