Rhubarb Lemonade Recipe
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Rhubarb Lemonade

By: Amy 
"A delicious pink rhubarb-flavored lemonade!"

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (13)

Prep Time:
15 Min
Cook Time:
10 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 21 cups
 

Ingredients

  • 8 cups chopped rhubarb
  • 3 cups white sugar
  • 3 tablespoons grated lemon peel
  • 1 1/2 cups lemon juice
  • 18 cups water

Directions

  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. To serve, mix the rhubarb syrup with 18 cups of water (1 cup of syrup per 3 cups of water) and pour over ice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 125 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 24, 2010 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
Not bad, not bad! Tasty and certainly refreshing, with just the slightest hint of rhubarb...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 12, 2011 by *~Lissa~* Supporting Member (Click to learn more about Supporting Membership)  view full review
I agree with Naples. Good fresh, pink lemonade at home! I really enjoyed it. I'd be careful...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 8, 2010 by Dawn Norcross   view full review
I followed the recipe as written however instead of a fine sieve I used my food mill. Not only...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 5, 2010 by conmi   view full review
I used my immerson blender to puree the mixture in the pan. I also added a can of frozen...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 22, 2011 by Melissa   view full review
Love love love this!! We made a batch last year and it was gone way too fast. I'm so excited...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 20, 2011 by Dainah   view full review
Love this fresh lemonade! I put the concentrate in small jars and freeze them. I double the...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on May 21, 2011 by Alimari   view full review
I opted to use concentrated lemon juice from the shelf instead of fresh. Perhaps frozen or...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 24, 2011 by MIKALA79   view full review
I didn't find that this had much of a rhubarb taste. I think it might be better if you use...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 3, 2011 by AccidentalChef   view full review
A nice way to use up rhubarb. Next time I will double the lemon juice to add more zing. Also...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on May 26, 2010 by MammaMcC   view full review
Great way to use all that rhubarb without added a lot to the waistline like the deserts do.

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