Rhubarb Lemonade

Cindi Bauer

By
@DomesticGoddess

I love this lemonade! It's sweet, tart, and yet very refreshing!


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Serves:

(80-ounces) or 2 quarts, plus 2 cups of rhubarb lemonade

Method:

Stove Top

Ingredients

8 cups
diced rhubarb
8 cups
water
1-1/2 cups
granulated sugar
2 whole
lemons

Directions Step-By-Step

1
In a large heavy saucepan, add the rhubarb and water.
2
Bring the rhubarb and water to a boil. Then reduce the heat, and simmer until rhubarb is tender. (This should only take about 20 minutes.)
3
Strain the rhubarb, then add it to a heat-proof pitcher.
4
To the pitcher, add the sugar and the juice from 2 lemons; stir well.
5
Allow the lemonade to cool before placing it in the refrigerator.
6
Chill the lemonade in the refrigerator until ready to serve.
7
When ready to serve, pour the rhubarb lemonade in a glass filled with ice.
8
Note: You could cut this recipe in half, using 4 cups of diced rhubarb, 4 cups of water, 1 whole lemon, and a 3/4 cup of sugar.