Celebrate Spring with Rhubarb Lemonade

Gotta love spring!  After the cold dark of winter, nothing beats May’s long days and mellow temperatures.  And I am celebrating with a tart, seasonal Rhubarb Lemonade!  

Sweet, tart and refreshing, rhubarb lemonade is the perfect spring beverage either from your garden or a fun farm market trip.

Rhubarb Lemonade

If there is one downside to spring, it’s that there isn’t a lot to harvest (at least in the north).  But what you find can be amazing.  Woodsy morels, garlicky ramps and tart rhubarb…  Mmmm!   

I planted a few rhubarb plants about three years ago.  I should have done it years before!  Rhubarb produces quickly (harvest starting the second year) and with little assistance (I mulch, and harvest, that’s it!).  

Rhubarb in garden

Of course, inspiring rhubarb recipes are everywhere: Strawberry Rhubarb Crisp in Under an Hour, Star Studded Strawberry Rhubarb Pie.    Just be sure to eat ONLY the rhubarb stems because other parts of the plant have poisonous levels of oxalic acid. 

Making Rhubarb Lemonade is super easy.  Boil sugar, water and rhubarb to make a syrup, strain and cool, add lemon juice & water, then serve!

Boil syrup

Strain syrup

Rhubarb Syrup!

The other main component of this Rhubarb Lemonade is (of course!) fresh lemon juice.  Did you know that lemons freeze well? Whenever I use part of a bag—or even half of a lemon, the extras go in my freezer.  You can even pre-slice lemon remains, to have “instant” lemon slices in the freezer!    

Sweet, tart and refreshing, rhubarb lemonade is the perfect spring beverage either from your garden or a fun farm market trip.

Rhubarb Lemonade, served

If you haven’t realized yet, part of the theme of this post is EASY!  Because the past few weeks have been intense.  End of classes (final exams, semester projects) for me & two of my kids, out of state graduation for one daughter, first internship for another, and lots of special events.  My apologies to everyone I’m neglecting–I’ll fix that soon!

When you are desperately busy, there is nothing like pampering yourself with a special treat—something indulgent but not difficult!   With rhubarb from the garden, and lemons from the freezer… rhubarb lemonade is just what we needed!    Sweet, tart and refreshing, rhubarb lemonade is the perfect spring beverage either from your garden or a fun farm market trip.

Rhubarb Lemonade
Serves 6
Sweet, tart and refreshing, rhubarb lemonade is the perfect spring beverage either from your garden or a fun farm market trip.
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Prep Time
5 min
Cook Time
30 min
Total Time
1 hr
Prep Time
5 min
Cook Time
30 min
Total Time
1 hr
142 calories
36 g
0 g
0 g
0 g
0 g
331 g
16 g
34 g
0 g
0 g
Nutrition Facts
Serving Size
331g
Servings
6
Amount Per Serving
Calories 142
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 16mg
1%
Total Carbohydrates 36g
12%
Dietary Fiber 1g
3%
Sugars 34g
Protein 0g
Vitamin A
1%
Vitamin C
14%
Calcium
4%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Rhubarb Syrup
  1. 1 cup water
  2. 1 cup sugar
  3. 2 cups sliced rhubarb (about 3 large stalks)
Remaining ingredients
  1. 1/2 cup lemon juice
  2. 1 - 1 1/2 quarts water (or fizzy water)
Instructions
  1. To make syrup, mix water and sugar in a medium saucepan and stir over medium heat until dissolved. Add sliced rhubarb and simmer on low until rhubarb is soft and pulpy, about 30 minutes.
  2. Strain syrup and reserve pulp if desired (to add to yogurt, oatmeal or muffins). Cool syrup.
  3. To prepare a pitcher of rhubarb lemonade, mix syrup (makes about 1 cup), ½ cup lemon juice (from 3-4 lemons) and 1 – 1½ quarts water (to taste).
Notes
  1. Actual calorie count is lower since some of the pulp (and sugar) isn’t used.
  2. The leftover rhubarb pulp is delicious mixed into yogurt. I recommend unsweetened Greek yogurt since the rhubarb mash is already sweet.
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calories
142
fat
0g
protein
0g
carbs
36g
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13 thoughts on “Celebrate Spring with Rhubarb Lemonade

  1. cheri

    Hi Inger, I haven’t done much cooking at all with rhubarb, will definitely have to get my hands on some this year. Looks refreshing, love the color.

  2. grace

    rhubarb is so foreign to me–i’ve never baked with it or purchased at the store, and i’ve definitely never tried to grow it! i’ve only tasted it a handful of times, but i’m no less convinced that this lemonade is delicious!

  3. Juliana

    I love rhubarb but have not used for a while…I love the idea of adding the rhubarb syrup in the lemonade…this is such a nice treat for summer.
    Thanks for the recipe Inger!

  4. Pingback: Sparkling Strawberry Limeade - Art of Natural Living

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