Rhubarb Lemonade
Skip the powdered mix and turn fresh rhubarb into the most refreshing lemonade of summer.
Prep Time10 minutes mins
Cook Time10 minutes mins
Cooling Time1 hour hr
Total Time20 minutes mins
Course: Drinks
Cuisine: American
Servings: 12 Servings
Calories: 150kcal
- 4 cups chopped rhubarb
- 4 cups water
- 2 cups sugar
- 5 lemons
In a Dutch oven over medium heat, cook rhubarb, water, and sugar together
Squeeze the lemons into the mixture
Cook for about 10 minutes over medium heat until the rhubarb is soft, tender, and juicy
Taste for sweetness, add more sugar if needed, and stir to completely dissolve
Strain the juice into a large measuring cup or something you can pour out of
To Make Rhubarb Lemonade:
Pour one part rhubarb lemonade syrup into a glass
Add 3 parts water, or make it in whatever ratio you like
Or make a pitcher of lemonade with 1:3 ratio or your preferred ratio
Serve over ice
Serving: 1 Serving | Calories: 150kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 7mg | Potassium: 180mg | Fiber: 2g | Sugar: 35g | Vitamin A: 51IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 0.4mg