Pin it
Nothing cools off a sunny afternoon like a tangy pitcher of rhubarb lemonade The sweet tart blend of fresh rhubarb and bright lemon brings back memories of lazy backyard days and messy pink smiles My family loves how incredibly fresh it tastes and how easy it is to whip up a whole batch from scratch
My kids always beg for seconds whenever I serve this and honestly I look forward to rhubarb season just so I can make extra batches for surprise guests
Ingredients
- Rhubarb: Three cups chopped for vivid color and a signature tang Choose firm stalks that are deep pink or red for the very best flavor and color
- Lemons: Two large juiced and zested for that unmistakable zip Make sure to pick ones that feel heavy for their size for the juiciest results
- Granulated Sugar: One and a half cups to perfectly balance the tartness Use fresh and fine granulated for best dissolving and smooth sweetness
- Water: Three cups as the base plus more for serving Plain filtered water keeps the flavor pure and lets the fruit really shine
Step-by-Step Instructions
- Prepare the rhubarb:
- Chop washed rhubarb into even half inch pieces using a sharp clean knife Always discard the leaves since they are not edible and can be toxic
- Zest and juice the lemons:
- Use a fine grater or rasp to zest your lemons only taking the bright yellow exterior for the most flavor avoiding the bitter white underneath Slice the lemons and juice them over a bowl straining out any seeds
- Combine and simmer:
- In a medium saucepan combine chopped rhubarb lemon juice and zest granulated sugar and three cups of water Bring all ingredients to a gentle boil over medium high heat Stir now and then Let this mixture bubble away for about twenty minutes until the rhubarb is soft and beginning to fall apart
- Mash and cool:
- Take the saucepan off the burner and give the mixture a light mash with a spoon or potato masher Let it cool for about ten minutes so you can handle it easily
- Strain and finish:
- Pour the cooled mixture through a fine mesh strainer into a large bowl pressing to extract every bit of juice Discard the solids What you have now is your lemonade concentrate Ready to be chilled
- Mix to serve:
- To make lemonade dilute one part concentrate with three parts cool water I love to pour it over a full pitcher of ice and garnish with lemon slices or mint
Pin it
There is something extra magical about watching the pale green lemon zest swirl into the vibrant pink rhubarb sometimes my daughter sneaks her own lemon wedge and declares herself lemonade queen with every batch and it always warms my heart
Storage Tips
Store your rhubarb lemonade concentrate in a clean glass jar or bottle in the fridge It will keep fresh for a week and you can freeze extra concentrate in ice cube trays for chilled single portions later Simply pop a few cubes in a glass add water and stir for instant lemonade
Ingredient Substitutions
No fresh rhubarb Use frozen without thawing just simmer until soft For a milder lemonade add a bit of orange juice or a spoonful of honey You can also swap in organic cane sugar for granulated if desired Remember to taste and adjust sweetness based on your fruit and personal preference
Serving Suggestions
This pretty pink lemonade looks stunning in mason jars for picnics or brunches Add fresh mint leaves for a burst of color and aroma For grown up gatherings a splash of sparkling water or homemade infused syrups can turn it into a party worthy refreshments
Pin it
Making this recipe never fails to fill my kitchen with the sunny scent of springtime Sometimes my neighbors catch a whiff and before I know it there is a crowd waiting to sip on homemade lemonade For me this rhubarb treat is the real taste of summer unfolding
Frequently Asked Questions
- → Can I use frozen rhubarb instead of fresh?
Yes, frozen rhubarb works well. No need to thaw before simmering; just ensure pieces are evenly sized for even cooking.
- → How sweet is the lemonade with this amount of sugar?
The result is a pleasantly balanced tart-sweet taste, but feel free to adjust sugar according to your preference.
- → Is it necessary to strain the mixture?
Straining removes pulp and seeds for a smoother drink, but some enjoy the rustic texture with a bit of rhubarb left in.
- → Can I add herbs or other fruits?
Definitely! Mint, basil, or even strawberries complement the rhubarb-lemon flavors beautifully in this drink.
- → How should I store the concentrate?
Keep it refrigerated in a sealed container. It lasts for up to a week, and can also be frozen in portions for later use.
- → What's the best way to serve this lemonade?
Chill thoroughly, serve over ice with lemon wedges, and garnish with fresh mint for a festive presentation.