Rhubarb lemonade is a quintessential summer drink, offering a delightful balance of tartness and sweetness that is incredibly refreshing. It’s a fantastic way to use the vibrant stalks of rhubarb that are often abundant in spring and early summer. Forget store-bought sugary drinks; this homemade version allows you to control the sweetness and ingredients, ensuring a healthier and more flavorful beverage. This article will guide you through several delicious rhubarb lemonade recipes, from classic variations to more creative twists, with detailed step-by-step instructions to ensure your lemonade is perfect every time.
**Why Rhubarb Lemonade?**
Rhubarb’s naturally tart flavor pairs beautifully with the bright acidity of lemons. The resulting lemonade is not only delicious but also visually appealing, boasting a beautiful pink hue that’s perfect for serving at parties, picnics, or simply enjoying on a warm day. Plus, rhubarb is packed with antioxidants and fiber, making this lemonade a slightly healthier treat than traditional sugary drinks.
**Key Ingredients & Equipment**
Before we dive into the recipes, let’s gather the necessary ingredients and equipment:
* **Rhubarb:** Choose firm, vibrant stalks of rhubarb. Avoid stalks that are limp or bruised. The color of the stalks doesn’t necessarily indicate ripeness, but redder stalks tend to have a slightly sweeter flavor. You will need approximately 1-2 pounds, depending on the recipe. Always discard the leaves, as they contain oxalic acid and are toxic.
* **Lemons:** Freshly squeezed lemon juice is essential for the best flavor. Opt for ripe lemons that are heavy for their size. You’ll need around 6-8 lemons, depending on their size and juiciness.
* **Sugar:** Granulated sugar is the most common choice, but you can also use other sweeteners like honey, agave syrup, or maple syrup. Adjust the amount to your preference. For a refined sugar-free option, consider using stevia or erythritol, but be mindful of the aftertaste they can sometimes impart.
* **Water:** Filtered water is best to avoid any unwanted flavors that tap water might have.
* **Optional Flavorings:** Fresh mint, ginger, strawberries, raspberries, or basil can add extra layers of flavor to your lemonade.
**Equipment:**
* **Large Pot:** For simmering the rhubarb.
* **Strainer or Cheesecloth:** To separate the rhubarb pulp from the juice.
* **Citrus Juicer:** To efficiently extract lemon juice.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Large Pitcher:** For serving the lemonade.
* **Knife and Cutting Board:** For prepping the rhubarb and lemons.
**Recipe 1: Classic Rhubarb Lemonade**
This is a simple and straightforward recipe that showcases the pure flavors of rhubarb and lemon.
**Ingredients:**
* 1 pound rhubarb, chopped into 1-inch pieces
* 6 cups water
* 1 cup granulated sugar (or to taste)
* 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
* Ice, for serving
* Lemon slices and rhubarb ribbons, for garnish (optional)
**Instructions:**
1. **Prepare the Rhubarb Syrup:** In a large pot, combine the chopped rhubarb and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rhubarb is very soft and mushy. This step extracts the flavor and color from the rhubarb.
2. **Strain the Rhubarb Mixture:** Place a strainer lined with cheesecloth over a large bowl. Carefully pour the rhubarb mixture into the strainer. Let it strain for at least 30 minutes, or until all the liquid has dripped through. Do not press down on the rhubarb pulp, as this can make the lemonade cloudy. Discard the pulp.
3. **Make the Simple Syrup:** While the rhubarb is straining, combine the sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool completely. This step creates a simple syrup that is easily incorporated into the lemonade.
4. **Combine the Ingredients:** In a large pitcher, combine the rhubarb syrup, lemon juice, and simple syrup. Stir well to combine. Taste and adjust the sweetness as needed, adding more simple syrup or sugar if desired. If the lemonade is too tart, add a little more sugar or simple syrup. If it’s too sweet, add a little more lemon juice.
5. **Chill and Serve:** Refrigerate the lemonade for at least 1 hour to allow the flavors to meld. Serve over ice, garnished with lemon slices and rhubarb ribbons, if desired.
**Tips for Classic Rhubarb Lemonade:**
* **Adjust Sweetness:** Taste the lemonade before chilling and adjust the sweetness to your liking. Remember that the flavors will mellow slightly as the lemonade chills.
* **Don’t Overcook the Rhubarb:** Overcooking the rhubarb can result in a bitter flavor. Simmer until it’s soft but not burnt.
* **Use Freshly Squeezed Lemon Juice:** Bottled lemon juice lacks the bright, fresh flavor of freshly squeezed juice.
* **Strain Carefully:** Avoid pressing down on the rhubarb pulp when straining, as this can make the lemonade cloudy.
**Recipe 2: Sparkling Rhubarb Lemonade**
Add a bubbly twist to your rhubarb lemonade with sparkling water or club soda.
**Ingredients:**
* Follow the ingredients for Classic Rhubarb Lemonade
* Sparkling water or club soda, for serving
* Fresh mint sprigs, for garnish (optional)
**Instructions:**
1. **Prepare the Rhubarb Lemonade:** Follow steps 1-4 from the Classic Rhubarb Lemonade recipe.
2. **Add Sparkle:** Just before serving, fill each glass with ice. Pour the rhubarb lemonade over the ice, filling each glass about halfway. Top with sparkling water or club soda.
3. **Garnish and Serve:** Garnish with fresh mint sprigs, if desired, and serve immediately.
**Tips for Sparkling Rhubarb Lemonade:**
* **Add Sparkle Right Before Serving:** Adding the sparkling water too early will cause it to lose its fizz.
* **Use Chilled Sparkling Water:** Chilling the sparkling water will help keep the lemonade cold.
* **Experiment with Flavored Sparkling Water:** Try using lemon-lime or berry-flavored sparkling water for an extra layer of flavor.
**Recipe 3: Strawberry Rhubarb Lemonade**
Strawberries and rhubarb are a classic combination, and they work beautifully together in this lemonade recipe.
**Ingredients:**
* 1 pound rhubarb, chopped into 1-inch pieces
* 1 cup strawberries, hulled and sliced
* 6 cups water
* 1 cup granulated sugar (or to taste)
* 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
* Ice, for serving
* Strawberry slices and lemon slices, for garnish (optional)
**Instructions:**
1. **Prepare the Rhubarb and Strawberry Mixture:** In a large pot, combine the chopped rhubarb, sliced strawberries, and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rhubarb and strawberries are very soft.
2. **Strain the Mixture:** Place a strainer lined with cheesecloth over a large bowl. Carefully pour the rhubarb and strawberry mixture into the strainer. Let it strain for at least 30 minutes, or until all the liquid has dripped through. Do not press down on the pulp. Discard the pulp.
3. **Make the Simple Syrup:** While the mixture is straining, combine the sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool completely.
4. **Combine the Ingredients:** In a large pitcher, combine the rhubarb and strawberry syrup, lemon juice, and simple syrup. Stir well to combine. Taste and adjust the sweetness as needed.
5. **Chill and Serve:** Refrigerate the lemonade for at least 1 hour. Serve over ice, garnished with strawberry slices and lemon slices, if desired.
**Tips for Strawberry Rhubarb Lemonade:**
* **Use Ripe Strawberries:** Ripe strawberries will add the most flavor to the lemonade.
* **Adjust Strawberry Amount:** If you prefer a stronger strawberry flavor, add more strawberries to the mixture.
* **Consider Roasting the Rhubarb and Strawberries:** Roasting the rhubarb and strawberries before simmering can intensify their flavors. Roast at 400°F (200°C) for 15-20 minutes.
**Recipe 4: Ginger Rhubarb Lemonade**
Add a spicy kick to your rhubarb lemonade with fresh ginger.
**Ingredients:**
* 1 pound rhubarb, chopped into 1-inch pieces
* 2-inch piece of fresh ginger, peeled and sliced
* 6 cups water
* 1 cup granulated sugar (or to taste)
* 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
* Ice, for serving
* Ginger slices and lemon slices, for garnish (optional)
**Instructions:**
1. **Prepare the Rhubarb and Ginger Mixture:** In a large pot, combine the chopped rhubarb, sliced ginger, and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rhubarb is very soft and the ginger flavor has infused into the water.
2. **Strain the Mixture:** Place a strainer lined with cheesecloth over a large bowl. Carefully pour the rhubarb and ginger mixture into the strainer. Let it strain for at least 30 minutes, or until all the liquid has dripped through. Discard the pulp.
3. **Make the Simple Syrup:** While the mixture is straining, combine the sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool completely.
4. **Combine the Ingredients:** In a large pitcher, combine the rhubarb and ginger syrup, lemon juice, and simple syrup. Stir well to combine. Taste and adjust the sweetness as needed.
5. **Chill and Serve:** Refrigerate the lemonade for at least 1 hour. Serve over ice, garnished with ginger slices and lemon slices, if desired.
**Tips for Ginger Rhubarb Lemonade:**
* **Adjust Ginger Amount:** Adjust the amount of ginger to your preference. More ginger will result in a spicier lemonade.
* **Use Young Ginger:** Young ginger has a milder flavor than mature ginger.
* **Consider Adding a Pinch of Cayenne Pepper:** For an extra kick, add a pinch of cayenne pepper to the rhubarb and ginger mixture.
**Recipe 5: Rhubarb Basil Lemonade**
Aromatic basil adds a unique and refreshing twist to this rhubarb lemonade.
**Ingredients:**
* 1 pound rhubarb, chopped into 1-inch pieces
* 1/2 cup fresh basil leaves
* 6 cups water
* 1 cup granulated sugar (or to taste)
* 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
* Ice, for serving
* Basil sprigs and lemon slices, for garnish (optional)
**Instructions:**
1. **Prepare the Rhubarb and Basil Mixture:** In a large pot, combine the chopped rhubarb, basil leaves, and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rhubarb is very soft and the basil flavor has infused into the water.
2. **Strain the Mixture:** Place a strainer lined with cheesecloth over a large bowl. Carefully pour the rhubarb and basil mixture into the strainer. Let it strain for at least 30 minutes, or until all the liquid has dripped through. Discard the pulp.
3. **Make the Simple Syrup:** While the mixture is straining, combine the sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool completely.
4. **Combine the Ingredients:** In a large pitcher, combine the rhubarb and basil syrup, lemon juice, and simple syrup. Stir well to combine. Taste and adjust the sweetness as needed.
5. **Chill and Serve:** Refrigerate the lemonade for at least 1 hour. Serve over ice, garnished with basil sprigs and lemon slices, if desired.
**Tips for Rhubarb Basil Lemonade:**
* **Use Fresh Basil:** Fresh basil is essential for the best flavor.
* **Don’t Overcook the Basil:** Overcooking the basil can result in a bitter flavor. Simmer until the basil flavor has infused into the water, but don’t let it burn.
* **Consider Macerating the Basil:** Macerating the basil leaves with the sugar before simmering can help to release their flavor.
**Recipe 6: Honey Sweetened Rhubarb Lemonade (Refined Sugar-Free Option)**
For a naturally sweeter lemonade, use honey instead of granulated sugar.
**Ingredients:**
* 1 pound rhubarb, chopped into 1-inch pieces
* 6 cups water
* 3/4 cup honey (or to taste)
* 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
* Ice, for serving
* Lemon slices, for garnish (optional)
**Instructions:**
1. **Prepare the Rhubarb Mixture:** In a large pot, combine the chopped rhubarb and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rhubarb is very soft.
2. **Strain the Rhubarb Mixture:** Place a strainer lined with cheesecloth over a large bowl. Carefully pour the rhubarb mixture into the strainer. Let it strain for at least 30 minutes, or until all the liquid has dripped through. Discard the pulp.
3. **Dissolve the Honey:** In a small saucepan, gently warm the honey over low heat until it becomes more fluid. This makes it easier to incorporate into the lemonade. Be careful not to overheat the honey.
4. **Combine the Ingredients:** In a large pitcher, combine the rhubarb syrup, lemon juice, and warmed honey. Stir well to combine. Taste and adjust the sweetness as needed, adding more honey if desired. Be sure the honey is fully dissolved.
5. **Chill and Serve:** Refrigerate the lemonade for at least 1 hour. Serve over ice, garnished with lemon slices, if desired.
**Tips for Honey Sweetened Rhubarb Lemonade:**
* **Use High-Quality Honey:** The flavor of the honey will affect the flavor of the lemonade, so use a high-quality honey that you enjoy.
* **Adjust Honey Amount:** Honey is sweeter than granulated sugar, so you may need less of it. Start with 3/4 cup and adjust to taste.
* **Warm the Honey Gently:** Overheating honey can destroy its enzymes and nutrients.
**Recipe 7: Rhubarb Raspberry Lemonade**
A delicious combination of tart rhubarb, sweet raspberries and zesty lemon.
**Ingredients:**
* 1 pound rhubarb, chopped into 1-inch pieces
* 1 cup fresh raspberries
* 6 cups water
* 1 cup granulated sugar (or to taste)
* 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
* Ice, for serving
* Raspberries and lemon slices, for garnish (optional)
**Instructions:**
1. **Prepare the Rhubarb and Raspberry Mixture:** In a large pot, combine the chopped rhubarb, raspberries, and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rhubarb is very soft and the raspberries have broken down.
2. **Strain the Mixture:** Place a strainer lined with cheesecloth over a large bowl. Carefully pour the rhubarb and raspberry mixture into the strainer. Let it strain for at least 30 minutes, or until all the liquid has dripped through. Do not press down on the pulp. Discard the pulp.
3. **Make the Simple Syrup:** While the mixture is straining, combine the sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool completely.
4. **Combine the Ingredients:** In a large pitcher, combine the rhubarb and raspberry syrup, lemon juice, and simple syrup. Stir well to combine. Taste and adjust the sweetness as needed.
5. **Chill and Serve:** Refrigerate the lemonade for at least 1 hour. Serve over ice, garnished with raspberries and lemon slices, if desired.
**Tips for Rhubarb Raspberry Lemonade:**
* **Use Fresh or Frozen Raspberries:** Fresh raspberries are ideal, but frozen raspberries can also be used.
* **Adjust Raspberry Amount:** If you prefer a stronger raspberry flavor, add more raspberries to the mixture.
* **Consider a Raspberry Simple Syrup:** For an even more intense raspberry flavor, make a raspberry simple syrup by simmering raspberries with sugar and water.
**Recipe 8: Spiced Rhubarb Lemonade**
Warm spices add depth and complexity to this refreshing lemonade.
**Ingredients:**
* 1 pound rhubarb, chopped into 1-inch pieces
* 6 cups water
* 1 cinnamon stick
* 2-3 whole cloves
* 1 cup granulated sugar (or to taste)
* 1 cup freshly squeezed lemon juice (from about 6-8 lemons)
* Ice, for serving
* Cinnamon sticks and lemon slices, for garnish (optional)
**Instructions:**
1. **Prepare the Spiced Rhubarb Mixture:** In a large pot, combine the chopped rhubarb, water, cinnamon stick, and cloves. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rhubarb is very soft and the spices have infused the water.
2. **Strain the Mixture:** Place a strainer lined with cheesecloth over a large bowl. Carefully pour the spiced rhubarb mixture into the strainer. Let it strain for at least 30 minutes, or until all the liquid has dripped through. Discard the pulp and the spices.
3. **Make the Simple Syrup:** While the mixture is straining, combine the sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool completely.
4. **Combine the Ingredients:** In a large pitcher, combine the spiced rhubarb syrup, lemon juice, and simple syrup. Stir well to combine. Taste and adjust the sweetness as needed.
5. **Chill and Serve:** Refrigerate the lemonade for at least 1 hour. Serve over ice, garnished with cinnamon sticks and lemon slices, if desired.
**Tips for Spiced Rhubarb Lemonade:**
* **Adjust Spice Amounts:** Adjust the amount of spices to your preference.
* **Use Other Spices:** Experiment with other spices like cardamom, star anise, or nutmeg.
* **Consider a Spiced Simple Syrup:** For a more intense spice flavor, make a spiced simple syrup by simmering the spices with sugar and water.
**Serving Suggestions**
* **Garnishes:** Get creative with garnishes! Lemon slices, rhubarb ribbons, fresh herbs (mint, basil), berries, and even edible flowers can add a visual appeal to your lemonade.
* **Ice Cubes:** Consider using flavored ice cubes, such as ice cubes made with lemon juice or fruit purees, to prevent the lemonade from becoming diluted.
* **Presentation:** Serve your rhubarb lemonade in pretty glasses or pitchers. Consider adding a decorative straw or a small umbrella for a festive touch.
* **Pairings:** Rhubarb lemonade pairs well with a variety of foods, including grilled chicken or fish, salads, sandwiches, and desserts.
**Storage**
Rhubarb lemonade is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. The flavor may change slightly over time, but it will still be delicious. Store the lemonade in an airtight container to prevent it from absorbing odors from the refrigerator.
**Health Benefits of Rhubarb**
While this is a treat, rhubarb does offer some health benefits:
* **Rich in Antioxidants:** Rhubarb contains antioxidants that can help protect the body against damage from free radicals.
* **Good Source of Fiber:** Rhubarb is a good source of dietary fiber, which can help promote digestive health.
* **Vitamins and Minerals:** Rhubarb contains vitamins and minerals like vitamin K, vitamin C, and potassium.
**Conclusion**
Rhubarb lemonade is a delightful and refreshing drink that is perfect for any occasion. With these diverse recipes, you can experiment with different flavors and find your perfect rhubarb lemonade. From classic variations to sparkling twists and creative additions like strawberries, ginger, and basil, there’s a rhubarb lemonade recipe for everyone to enjoy. So, grab some fresh rhubarb, lemons, and your favorite sweetener, and get ready to whip up a batch of this zesty and delicious summer beverage! Enjoy the process, experiment with the flavors, and most importantly, savor every sip of your homemade rhubarb lemonade. Cheers to a refreshing summer!