Go Back
–+ servings

Rhubarb Lemonade

Sweet, tart and refreshing, rhubarb lemonade is the perfect spring beverage either from your garden or a fun farm market trip.
Author: Inger
5 from 1 vote
Print
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Beverage
Cuisine American
Servings 6
Calories 141 kcal

Ingredients
  

Rhubarb Syrup

  • 1 cup water
  • 1 cup sugar
  • 2 cups sliced rhubarb about 3 large stalks

Remaining ingredients

  • 1/2 cup lemon juice (from about 4 lemons)
  • 1 - 1 1/2 quarts water or fizzy water

Instructions
 

  • 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.
  • Strain syrup and reserve pulp if desired (to add to yogurt, oatmeal or muffins). Cool syrup.
  • 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

Actual calorie count is lower since some of the pulp (and sugar) isn’t used.
The leftover rhubarb pulp is delicious mixed into yogurt. I recommend unsweetened Greek yogurt since the rhubarb mash is already sweet.

Nutrition

Calories: 141kcalCarbohydrates: 36gProtein: 0.4gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gSodium: 24mgPotassium: 139mgFiber: 1gSugar: 34gVitamin A: 43IUVitamin C: 11mgCalcium: 50mgIron: 0.1mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!