Homemade Rhubarb Lemonade Recipes
RHUBARB LEMONADE
A delicious pink rhubarb-flavored lemonade! To serve, mix 1 cup of rhubarb syrup with 3 cups of water and pour over ice.
Provided by Amy
Categories Drinks Recipes Lemonade Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
- Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.
Nutrition Facts : Calories 656.7 calories, Carbohydrate 169.7 g, Fat 0.5 g, Fiber 5.2 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 154.9 g
HOMEMADE RHUBARB LEMONADE
Fresh rhubarb is cooked down and chilled to create the base syrup for this naturally pink lemonade. Perfect for springtime!
Provided by Juliana Hale
Categories Drinks Recipes Lemonade Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Stir 1 1/4 cups water, sugar, rhubarb, and salt in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer to the consistency of syrup, about 6 minutes. Strain through a fine-mesh sieve set over a Mason jar; discard solids. Chill, covered, at least 1 hour.
- Stir chilled rhubarb syrup, remaining 4 cups water, and lemon juice in a large pitcher. Chill until ready to serve. Pour into ice-filled glasses. Garnish with fresh rhubarb stalks.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 46.9 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 34 mg, Sugar 43 g
RHUBARB LEMONADE
I needed to use up a lemon and some rhubarb and after a quick search on the internet, this is what I decided to make. It's tart and sweet and a beautiful pink color. If you want, you can keep the rhubarb pulp after you strain the syrup and add it to some vanilla yogurt or eat it straight out of the bowl. Yummy.
Provided by Mommy2two
Categories Beverages
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Rhubarb Lemon Syrup:.
- Chop the rhubarb into 1 inch pieces and place in a medium saucepan.
- Zest the lemon into the saucepan and add the lemon juice. Add the sugar and enough water to cover the rhubarb (about 1 cup).
- Simmer the mixture over medium heat about 10 minutes (the rhubarb will become soft and mushy). Taste to ensure the mixture is sweet enough, if you have to add sugar, let it simmer a few minutes more to dissolve the sugar.
- Strain the mixture into a clean jar or container and chill.
- Lemonade:.
- Pour 1 part cooled syrup over ice and add 2 parts water or carbonated water, stir and enjoy.
STRAWBERRY RHUBARB LEMONADE
This perfectly sweet and equally tart fresh squeezed Strawberry Rhubarb Lemonade is the ultimate kid friendly summer drink and will quench any thirst.
Provided by Krissy Allori
Categories Drinks
Time 25m
Number Of Ingredients 7
Steps:
- To make the rhubarb syrup, combine the rhubarb, sugar, and 1 cup of water in a medium saucepan. Cook over medium low heat until the rhubarb completely breaks down, 10-15 minutes. Press mixture through a fine mesh sieve trying to extract as much as you can, scraping the bottom of the sieve. Discard remaining solids.
- Chill rhubarb syrup in the refrigerator until ready to use.
- Process rhubarb syrup, strawberries, and lemon juice through blender on low speed for 20 seconds. There will be approximately 3.5 to 4 cups of base.
- To make lemonade, add water or sparkling water to base and serve over ice. Enjoy!
Nutrition Facts : Calories 137 kcal, Carbohydrate 36 g, Sodium 2 mg, Sugar 34 g, ServingSize 1 serving
RHUBARB LEMONADE
This recipe is from www.freshpicks.com. I like this recipe because it uses rhubarb in an unexpected way. In place of the sugar I used stevia.
Provided by Jen Potter
Categories Punch Beverage
Time 30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Add water, rhubarb, sugar, lemon zest, and vanilla to a saucepan and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in 1 cup of strawberries and bring to a boil again. Let the mixture cool. Strain through a sieve. Stir in the remaining cup of sliced strawberries and a cup of lemon juice. Pour over ice and enjoy.
Nutrition Facts : Calories 99, Fat 0.2, Sodium 5.6, Carbohydrate 25.6, Fiber 1.8, Sugar 20.3, Protein 0.8
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- In a medium saucepan, combine rhubarb, sugar, lemon juice and zest, and 1 cup of water. Bring to a boil, and simmer until the rhubarb is soft (20-30 min).
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- Add 2 cups of water to the rhubarb syrup. (Taste the lemonade to be sure you like the tartness and sweetness.)
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