Homemade Rhubarb Lemonade – Recipe with Step-by-Step Photos

Rhubarb lemonade is a healthy way to refresh yourself in the summer heat. It's very easy to make—all you need is rhubarb syrup and water. You can make the syrup in advance and store it in the refrigerator for up to a week or freeze it for up to a month.

Nutritional value per serving

34.9 kcal

Proteins: 0.1 g
Fats: 0 g
Carbohydrates: 8.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 5

To give the drink a richer flavor and aroma, you can add lemon or orange juice. Rhubarb syrup pairs perfectly with alcohol, so it's a safe bet for mixing cocktails with vodka, wine, or Prosecco.

In this lemonade recipe I suggest using regular white sugar, but you can also add coconut sugar. The drink will be delicious, with a slightly caramel flavor, though not as appealing in appearance (it will turn brown).

Recipe with step-by-step photos

Rhubarb lemonade

Ingredients

Servings

Rhubarb

500 G
Water

2 glass
Sugar

300 G
Lemon juice

2 glass
Orange juice

0.5 glasses

Preparation

Step 1

Wash the rhubarb, dry it, and cut it into small pieces. If you want your lemonade to be a beautiful pink color, choose the brighter pink stems when purchasing rhubarb.

Step 2

Place the rhubarb in a saucepan. Add water. Bring to a boil and simmer until the rhubarb is tender. This usually takes no more than 10 minutes.

Step 3

Strain the mixture through a fine sieve. This will create a clear rhubarb infusion. Let the mixture sit for a few minutes, then press lightly with a spoon or spatula to release all the juice.

Step 4

Add sugar to the still-warm broth. Stir well. The amount of sugar can be adjusted according to your personal preference. Refrigerate to cool.

Step 5

Squeeze the fresh lemons to extract the juice. If you're squeezing the juice by hand, be sure to strain the seeds. Add the squeezed juice to the rhubarb syrup.

Step 6

We do the same with the oranges: squeeze out the juice and add it to the mixture. You can also adjust the ratio of lemon to orange juice to suit your personal taste preferences.

Step 7

Pour the finished lemonade into a pitcher. Taste and adjust the sugar level if necessary (add more or dilute with water). Pour the drink into glasses, add ice cubes, garnish with a lemon or orange wedge, and insert a rhubarb stalk for stirring.

Adviсe

After making lemonade, you'll have some rhubarb puree left over. Don't throw it away. Add a small amount to oatmeal, yogurt, or ice cream.
Rhubarb lemonade is delicious on its own, but for a richer flavor, add fresh herbs like mint, basil, or thyme.
If you can't find pink stems, you can easily add a beautiful color to the drink using a small piece of peeled raw beetroot or a handful of berries (raspberries, strawberries, etc.).

Storage

Rhubarb syrup is easy to make ahead of time. It will keep in the refrigerator for up to two weeks in an airtight jar or container. When you're ready to serve the lemonade, combine the syrup in a pitcher with the remaining ingredients and enjoy!

You can also juice the lemon and orange in advance. Store in an airtight container in the refrigerator for 3-4 days.

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