rhubarb lemonade

a recipe by
Cindi Marie Bauer
Marshfield, WI

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

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

Ingredients For rhubarb lemonade

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

How To Make rhubarb lemonade

  • 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.