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READY IN 25 mins

Rhubarb Lemonade

Read Reviews (13)

"A delicious pink rhubarb-flavored lemonade!" — Amy

Ingredients Edit and Save

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How to Make Lemonade

Sugar and Sweeteners

How to Juice a Lemon

Original recipe makes 21 cups Change Servings

8 cups chopped rhubarb
3 cups white sugar
3 tablespoons grated lemon peel

1 1/2 cups lemon juice
18 cups water

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Directions

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.
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.

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PREP 15 mins
COOK 10 mins
READY IN 25 mins

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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'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.

—naples34102

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Most Helpful Critical Review

May 21, 2011

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.

—Alimari

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16 Ratings

Jul 08, 2010

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.

—Dawn Norcross

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Jan 12, 2011

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!

—*~Lissa~*

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Jul 05, 2010

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.

—conmi

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Jun 20, 2011

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!

—Dainah

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Apr 22, 2011

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!

—Melissa

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Aug 15, 2011

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!

—AMBERLE3

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Nutrition

Calories
125 kcal
6%

Carbohydrates
32.3 g
10%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
1 g
4%

Protein
0.5 g
< 1%

Sodium
8 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rhubarb Lemonade

Serving Size: 1/21 of a recipe
Servings Per Recipe: 21
Amount Per Serving
Calories: 125
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 8mg < 1 %
Potassium 159mg 4 %
Total Carbohydrates 32.3g 10 %
Dietary Fiber 1g 4 %
Protein 0.5g < 1 %
Sugars 29.5g
Vitamin A 1 %
Vitamin C 21 %
Calcium 6 %
Iron 1 %
Thiamin 2 %
Niacin 1 %
Vitamin B6 1 %
Magnesium 3 %
Folate 3 %

* 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.