"A delicious pink rhubarb-flavored lemonade!" — Amy
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grated lemon peel
1 1/2 cups
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's just lightly pink, and the lemon is definitely prominent. I simmered the rhubarb for several minutes to make sure the sieved juices would be thoroughyl infused with the rhubarb flavor. Fun to try something different.
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 not like the bottled "real lemon" shelf flavor then I'd suggest to try something else or skip the recipe. The rhubarb flavor was only slight. I also added another cup and a half when I made the recipe hoping it would stand out stronger. It was something different but, I'll pass as I could of had 2 desserts or so with the amount of rhubarb needed to make one gallon of lemonade.
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 than a cup of waste for the compost pile.
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.
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 banana bread. So I made a Rhubarb/Lemon bread using the "Banana Banana Bread" recipe from this site, substituting the bananas, and only used a 1/2 cup of brown sugar. Very tasty as well!
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 later. Can't wait to make up a bunch and freeze it!
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 guessed that there was rhubarb in it although everone loved the taste of it. Some people told me how great they thought the strawberry lemonade was - they were quite surprised when they found out it was rhubarb.
It's a great way to use rhubarb from the garden, and since I freeze a lot of the rhubarb from my plant I'll be able to make this well into the winter if I want to!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/21 of a recipe
Servings Per Recipe: 21
Amount Per Serving
Calories from Fat: < 1
The key to this lemonade is keeping the lemon pulp. Yum!
This super-nutritious juice stars kale, ginger, apples, and lemon.
The refreshing, sweet-tart taste of summer is just a squeeze away.