Today’s Recipe: Rhubarb Lemonade

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RHUBARB LEMONADE

PREP TIME: 15 MINUTES, PLUS 4 HOURS COOLING TIME
COOK TIME: 40 MINUTES
MAKES: ABOUT 8 CUPS

1        lb rhubarb stalks, sliced (about 3 3/4 cups)
6 1/2    cups water, divided
1 1/4    cups sugar
1 1/4    cups fresh lemon juice (about 8 lemons)

1. In a medium saucepan over medium heat, bring rhubarb and 4 cups water to a simmer. Reduce heat to low and simmer for 30 minutes; remove from heat.
2. Place a fine mesh sieve over a large bowl and strain rhubarb pulp from liquid; discard pulp. Whisk sugar into rhubarb juice until dissolved.
3. Add lemon juice and remaining water. Transfer to a pitcher or jar and refrigerate for at least 4 hours.

[print-me]

Gather ingredients.

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In a medium saucepan over medium heat, bring 1 lb sliced rhubarb (about 3 3/4 cups) and 4 cups water to a simmer.

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Reduce heat to low and simmer for 30 minutes; remove from heat. Place a fine mesh sieve over a large bowl and strain rhubarb pulp from liquid; discard pulp.

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Whisk in 1 1/4 cups sugar into rhubarb juice until dissolved.

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Add 1 1/4 cups fresh lemon juice (about 8 lemons).

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Add remaining 2 1/2 cups water.

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Transfer to a pitcher or jar and refrigerate for at least 4 hours.

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  1. Winnie Nielsen says:

    Rhubarb does not grow down here and is very expensive when even available. I have, in years past, made a delicious rhubarb cobbler at least once to celebrate Spring. It has a delicious taste when paired with other fruit as well. I bet this lemonade is quite refreshing!

  2. Melissa McDonald says:

    Rhubarb grows like a weed in Maine. I’m churning a batch of rhubarb ice cream right now. Tarts, pies, upside down cakes have all been enjoyed. Luckily, it freezes well. Going to make the lemonade for this weekend!

  3. Sarah Blue says:

    Melissa, those things all sound amazing especially rhubarb ice cream! How gorgeous is that lemonade though, and it looks so cool and refreshing!

  4. wyonne says:

    love it and magazine

    wyonne

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