Lemonade is a 3 ingredient drink made of sugar, water, and freshly squeezed lemons. Add some freshly chopped rhubarb to it to give a sweet-tangy taste!
If you have an abundance of rhubarb in your garden make this Summer Rhubarb lemonade. I just recently updated this post and I must say, that I do miss my rhubarb plant that I had growing at my old house. Whenever all this snow melts I might be planting a new rhubarb plant. The only thing missing is a lemon tree but North Dakota is not a good place to grow those.
What Ingredients do I need?
In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for.
Lemons - Take the time and squeeze the lemon juice yourself. Lemons are so refreshing and your house will smell amazing.
Sugar - Use reel sugar here. No fake stuff (You can but just figure out the conversions)
Rhubarb - freshly chopped rhubarb - frozen dethawed rhubarb can also be used
Here are some tools that will help will help you with the recipes. All links will open in Amazon. Yes, I do get some kind of credit.
Sauce Pan - MICHELANGELO 3 Quart Saucepan with Lid, Ultra Nonstick Coppper Sauce Pan
Lemon Squeezer - Lemon Squeezer Stainless Steel with Premium Quality Heavy Duty Solid Metal Squeezer Bowl
Glass Pitcher - HIWARE 64 Ounces Glass Pitcher with Stainless Steel Lid / Water Carafe with Handle
How to make Summer Rhubarb Lemonade
To print the full recipe please see the recipe card below.
In a sauce pan on medium high heat, cook the rhubarb, sugar, and water until the rhubarb is soft. About 8-10 minutes.
In a glass pitcher, combine the lemon juice, water, and sugar. Stir until the sugar is dissolved.
Let the rhubarb cool, and puree the rhubarb with a food processor or emersion hand blender.
Add the rhubarb puree to the lemonade.
Other Recipes to Try
If you’ve tried this Summer Rhubarb Lemonade or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.Print
- 1 1/ 2 cups of freshly squeezed lemon juice
- 8 cups of water
- 1 ½ cups of sugar
- 2 cups of chopped rhubarb
- ¾ cup of sugar
- ½ cup of water
- In a sauce pan on medium high heat, cook the rhubarb, sugar, and water until the rhubarb is soft. About 8-10 minutes.
- In a glass pitcher, combine the lemon juice, water, and sugar. Stir until the sugar is dissolved.
- Let the rhubarb cool, and puree the rhubarb with a food processor or emersion hand blender.
- Add the rhubarb puree to the lemonade.
Smart Points: 13
- Calories: 217
- Sugar: 55
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 0
- Protein: 0
To make the rhubarb puree, just combine sugar, rhubarb, and water in a pan until the rhubarb is soft. Then puree.