Here is one of my favorite drink recipe for springtime: the Rhubarb Lemonade!
It’s actually the first drink recipe I put on the blog after almost a year of existence. Yeah, I’m not really into drinks… When I don’t forget to drink, it’s mostly tea or water. And for parties, I make my own kombucha 🤓
I had extra rhubarbs and I’m not really into pies either so I decided to make a drink! It is a very refreshing and not too sweet drink, I really like it!
Already a few people made this recipe so here are my remarks: you can either peel or not peel the rhubarb. The final color of the drink depends on it. If you have a very reddish rhubarb and you don’t peel it, you’ll have a color similar to mine. If you peel the rhubarb, the color of the drink will be more like a pale pink. Finally, if you don’t have any red on your rhubarb, you might end up with neither pink nor reddish color but maybe more brownish, no big deal it’s still delicious! In that case, you can add a few raspberries to the rhubarb to add some color to your lemonade. 😀
If you tried this Rhubarb Lemonade or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
- 380 g rubarb
- ½ cup blond cane sugar
- 1 ½ cup Water
- 150 mL Lemon juice 3 lemons
- 6 cups Filtered water
- Wash the rhubarb and cut it in slices.
- In a large saucepan, on medium heat, place the rhubarb, sugar and the 1/2 cup of water.
- Cook for 7-10 minutes, stirring time to time.
- Meanwhile, squeeze the lemons in a 2L pitcher or in a large mixing bowl.
- When the rhubarb is cooked and look like compote, turn off the heat and add 1 cup of water.
- Blend with a hand blender.
- Add the 6 cups of water to the saucepan and pour the mixture through a muslin or a fine strainer.
- Add the lemon juice and pour the drink into the pitcher or empty bottles.
- Keep in the fridge and serve cold!