Rhubarb Lemonade

Cindi Bauer


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


☆☆☆☆☆ 0 votes

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


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

How to Make Rhubarb Lemonade


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

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