When summer rolls around, there’s nothing quite like a refreshing glass of homemade lemonade to quench your thirst. This Rhubarb Lemonade recipe is a delightful twist on a classic, blending the tartness of rhubarb with the zesty brightness of freshly squeezed lemons. I first discovered this gem of a recipe during a family trip to a quaint farmhouse in the countryside. The farm had rows upon rows of rhubarb plants, their vibrant red stalks catching the sun’s rays, and I couldn’t resist bringing some home.
Rhubarb is often overlooked, but it has a unique, tangy flavor that pairs beautifully with sweet and sour elements. The first time I made this lemonade, I was hosting a summer BBQ for friends and family. It was a scorching hot day, and everyone was looking for something cool to drink. I decided to experiment with the rhubarb I had just picked, and the result was this incredibly refreshing rhubarb lemonade. The reaction from my guests was overwhelmingly positive—they couldn’t get enough of it! The balance of sweet and tart flavors was a hit, and it quickly became a staple at all our summer gatherings.
One of the best things about this recipe is its versatility. You can adjust the sweetness by adding more or less sugar, or even try substituting honey for a different depth of flavor. If you like your lemonade extra tart, a little extra lemon juice will do the trick. It’s also a great base for cocktails—just add a splash of vodka or gin for a grown-up version of this delicious drink.
So, whether you’re looking to impress guests at your next summer party or simply want a tasty beverage to enjoy on a lazy afternoon, this Rhubarb Lemonade is sure to please. Give it a try and let the flavors transport you to a sunny day in the countryside, even if you’re just relaxing in your backyard.
How to make Rhubarb Lemonade
Ingredients:
- 1 cup sugar
- 1 cup water
- 4 cups sliced rhubarb
- 1/2 cup freshly squeezed lemon juice
- 6 cups cold water
- Ice cubes for serving
- 1 batch rhubarb simple syrup, cooled
Directions:
In a large pot, combine the rhubarb, sugar, and water. Heat the mixture over medium-high until it begins to boil. Then, reduce the heat and let it simmer for about 20-25 minutes, or until the rhubarb becomes soft.
Pour the mixture through a fine mesh sieve into a bowl, pressing the rhubarb with a spoon to get all the juice. Move the liquid to an airtight container and place it in the fridge until it cools down.
Once cooled, pour the rhubarb syrup, lemon juice, and cold water into a large pitcher. Mix well.
Fill glasses with ice cubes, pour in the lemonade, and enjoy!
FAQs:
Can I use store-bought lemon juice instead of freshly squeezed lemon juice?
Yes, you can use store-bought lemon juice instead of freshly squeezed lemon juice. However, freshly squeezed lemon juice often has a brighter and more natural flavor, which enhances the overall taste of the lemonade. If you opt for store-bought juice, try to choose one that is 100% pure lemon juice without added sugars or preservatives for the best results.
How long can I store the rhubarb simple syrup?
You can store the rhubarb simple syrup in an airtight container in the refrigerator for up to one week. Make sure to cool the syrup completely before storing it. This allows you to make the syrup ahead of time and have it ready whenever you want to prepare a fresh batch of rhubarb lemonade.
What can I do with the leftover rhubarb pulp?
Leftover rhubarb pulp can be repurposed in several ways. You can use it as a topping for yogurt or oatmeal, blend it into smoothies, or even use it as a filling for baked goods like muffins or pies. This way, you reduce waste and enjoy the full benefits of the rhubarb.
Can I make this lemonade ahead of time for a party?
Yes, you can make this lemonade ahead of time for a party. Prepare the rhubarb syrup and mix it with the lemon juice and cold water as directed. Store the mixture in the refrigerator. When ready to serve, give it a good stir, add ice cubes to the glasses, and pour in the lemonade. This ensures the lemonade is chilled and refreshing for your guests.
Rhubarb Lemonade
Ingredients
- 4 cups sliced rhubarb
- 1 cup sugar
- 1 cup water
- 1/2 cup freshly squeezed lemon juice
- 6 cups cold water
- Ice cubes for serving
- 1 batch rhubarb simple syrup cooled
Instructions
- In a large pot, combine rhubarb, sugar, and water. Bring the mixture to a boil over medium-high heat. Once it starts boiling, lower the heat and let it simmer until the rhubarb is soft, about 20-25 minutes.
- Strain the mixture through a fine mesh sieve into a bowl, pressing the rhubarb with a spoon to extract all the juice. Transfer the liquid to an airtight container and refrigerate until cool.
- In a large pitcher, mix the cooled rhubarb syrup, lemon juice, and cold water. Stir well.
- Add ice cubes to glasses, pour in the lemonade, and enjoy!
