Delicious Homemade Rhubarb Lemonade Recipe
This refreshing homemade rhubarb lemonade combines tart rhubarb and zesty lemon to create a perfectly balanced, sweet-tart beverage. Made from scratch with simple ingredients, it’s a delightful twist on classic lemonade, ideal for warm days and gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Beverages
- Method: Stovetop
- Cuisine: American
Ingredients
Rhubarb Lemonade Concentrate
- 3 cups rhubarb, chopped (discard leaves)
- 2 large lemons, juiced and zested
- 1.5 cups granulated sugar
- 3 cups water
- Additional water for diluting (about 3 cups per 1 cup concentrate)
Instructions
- Prepare Rhubarb: Wash the rhubarb thoroughly, discard any leaves, and chop into 1/2-inch pieces using a clean knife and cutting surface.
- Prepare Lemons: Wash and zest the lemons using a fine rasp or grater. Cut the lemons in half, juice them with a handheld juicer or fork, strain to remove seeds, and combine the juice with the lemon zest.
- Combine Ingredients: In a medium saucepan, pour in the 3 cups of water, add granulated sugar, chopped rhubarb, lemon juice, and zest. Stir to combine all ingredients.
- Cook Mixture: Place the saucepan over medium-high heat and bring to a boil. Allow to cook for about 20 minutes, stirring occasionally, until the rhubarb is tender and breaking down.
- Mash and Cool: Remove the saucepan from heat. Gently mash the rhubarb mixture to release more juice, then allow it to cool for 10 minutes.
- Strain Concentrate: Strain the mixture through a fine mesh sieve into a large bowl to remove solids, obtaining a smooth rhubarb-lemon concentrate.
- Prepare Lemonade: When ready to serve, dilute the concentrate with water at a 1:3 ratio (1 cup concentrate to 3 cups water) to make the lemonade.
- Serve: Pour the prepared lemonade over ice and enjoy chilled. Optionally garnish with lemon slices or fresh mint.
Notes
- Discard rhubarb leaves as they are toxic.
- Adjust sugar to taste if you prefer a sweeter or tarter lemonade.
- Use fresh lemons for the best flavor.
- Store rhubarb concentrate in the refrigerator for up to one week.
- Add sparkling water instead of still water for a fizzy twist.
- Serve over ice for the best refreshing experience.
