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Rhubarb Lemonade
Prep Time: 10 mins
Cook Time: 20 mins
Yield: ~1 Gallon
Ingredients
Rhubarb Simple Syrup
- 5 cups rhubarb, chopped (about 1 pound)
- 4 cups water
- 2 cups sugar
Lemonade
- 2 cups fresh lemon juice
- 8 cups cold water, (to taste)
- Ice
- Lemon Slices and Fresh Mint, (optional, for garnish)
Directions
Make the Rhubarb Syrup
- Combine the chopped rhubarb, 4 cups water, and sugar in a saucepan.
- Bring to a gentle boil over medium-high heat.
- Reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until the rhubarb has completely broken down.
- Strain through a fine-mesh sieve, pressing gently to extract the liquid. Discard the solids (or save them for stirring into yogurt or oatmeal).
- Let the syrup cool completely.
Make the Lemonade
- In a large pitcher, combine the cooled rhubarb syrup, fresh lemon juice, and 4 cups cold water (to taste).
- Stir well and taste. If you'd like it sweeter, stir in a little simple syrup or additional sugar until dissolved.
- Refrigerate until thoroughly chilled.
To Serve
Fill glasses with ice and pour the lemonade over top. Garnish with lemon slices, fresh mint, or a few thin slices of rhubarb for a beautiful presentation.
Notes
- For a sparkling version, replace half of the cold water with chilled club soda just before serving.
- This lemonade keeps well in the refrigerator for up to 4 days.
- The rhubarb syrup can be made several days ahead, making this an easy make-ahead drink for entertaining.