Rhubarb Lemonade

Rhubarb Lemonade

Amy

"A delicious pink rhubarb-flavored lemonade! To serve, mix 1 cup of rhubarb syrup with 3 cups of water and pour over ice."
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Ingredients

25 m servings 657 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 169.7g
  • 55%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
  2. Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.

Reviews

Read all reviews 20
  1. 23 Ratings

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Most helpful positive review

Not bad, not bad! Tasty and certainly refreshing, with just the slightest hint of rhubarb flavor. I think that's a good thing, because really, who would want to drink rhubarb juice anyway? It...

Most helpful critical review

I opted to use concentrated lemon juice from the shelf instead of fresh. Perhaps frozen or fresh would make a better flavor, but I just couldn't get past that bottled lemon flavor. If you do n...

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Not bad, not bad! Tasty and certainly refreshing, with just the slightest hint of rhubarb flavor. I think that's a good thing, because really, who would want to drink rhubarb juice anyway? It...

Love this fresh lemonade! I put the concentrate in small jars and freeze them. I double the recipe and get about 5 small jars. With the excess pulp I decided it resembles banana mash for bana...

I followed the recipe as written however instead of a fine sieve I used my food mill. Not only did I end up with a tasty drink mix but some delicious rhubarb sauce as well. bonus!!! With less th...

I agree with Naples. Good fresh, pink lemonade at home! I really enjoyed it. I'd be careful not to go overboard on rhubarb though!

I used my immerson blender to puree the mixture in the pan. I also added a can of frozen concentrate Lemonade to the mixture after cooking.

I opted to use concentrated lemon juice from the shelf instead of fresh. Perhaps frozen or fresh would make a better flavor, but I just couldn't get past that bottled lemon flavor. If you do n...

Love love love this!! We made a batch last year and it was gone way too fast. I'm so excited to start making it again. It was delicious and refreshing and so easy to freeze the syrup to make for...

Absolutely wonderful. It makes a great, tangy lemonade that everyone loved. My rhubarb wasn't very red so I added a bit of food colouring just to give it that nice pinkish tint. Almost no one...

I didn't find that this had much of a rhubarb taste. I think it might be better if you use the pulp. next time I'll try a slush recipe that uses pulp.

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