It’s that time of year again. I have so much Rhubarb in my garden that I don’t know what to do with it all. When life gives you rhubarb you make lemonade. Speaking of gardens, this year I’m going to give watermelon a try. Last year, my garden had a pretty good turn out rate for pumpkins. I’m also planting 2 tomatoes, basil, parsley, rosemary and 2 pumpkin plants. The weather has been a bit rainy this Summer and it’s been hard to plant anything yet.
Take any lemonade recipe. ANY. You want this as fresh as can be. Book a trip to Italy and go pick some lemons. Fly back to my house in Fargo ND, the next plane you can get on, and get some of my rhubarb. I’ve got plenty of sugar and water, and we can all enjoy a simple glass of rhubarb lemonade together. It’s a pretty darn easy recipe. The only hard part is squeezing the lemon juice out. Just kidding. No, really I am. It would be pretty awesome to have my own lemon tree in the backyard but my environment doesn’t allow that.
Vodka is optional, but comes highly recommended.Print
- 1 1/ 2 cups of freshly squeezed lemon juice
- 8 cups of water
- 1 1/2 cups of sugar
- 2 cups of chopped rhubarb
- 3/4 cup of sugar
- 1/2 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.