Rhubarb Lemonade Recipes

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RHUBARB LEMONADE



Rhubarb Lemonade image

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

8 cups chopped rhubarb
3 cups white sugar
3 tablespoons grated lemon peel
1 ½ cups lemon juice

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

RHUBARB LEMONADE



Rhubarb Lemonade image

We have 4 patches of rhubarb and always looking for new recipes to try and I have copied this recipe twice from magazines on 2 separate occasions so will post here to try this spring.

Provided by karen in tbay

Categories     Beverages

Time 15m

Yield 20 serving(s)

Number Of Ingredients 5

3 cups water
8 cups chopped rhubarb
3 cups sugar
3 tablespoons grated fresh lemon rind
1 1/2 cups lemon juice

Steps:

  • In large saucepan stir together the water, chopped rhubarb, sugar and lemon rind.
  • Bring to a boil and reduce heat to med low, simmer til sugar dissolved and rhubarb breaks up about 10 minutes.
  • Remove from heat and stir in the lemon juice.
  • Strain thru fine sieve pressing out liquid.
  • Let cool.
  • To serve add 3 parts water to 1 part syrup.
  • Serve over ice.
  • Syrup keeps 3 weeks refrigerated.

Nutrition Facts : Calories 131.3, Fat 0.1, Sodium 2.9, Carbohydrate 33.9, Fiber 1.1, Sugar 31, Protein 0.5

RHUBARB LEMONADE



Rhubarb Lemonade image

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

2 large stalk rhubarb (about 1 1/2 cups)
1 lemon, large (about 1/4 cup juice)
1 large lemon, zest of
3/4 cup sugar (more or less, to taste)
1 cup water
1 part rhubarb lemon syrup
2 parts water or 2 carbonated water
ice

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



Strawberry Rhubarb Lemonade image

Categories     Non-Alcoholic     Berry     Fruit     Fourth of July     Picnic     Kid-Friendly     Backyard BBQ     Strawberry     Lemon     Summer     Shower     Rhubarb     Party     Gourmet     Drink     Small Plates

Yield Makes about 7 cups, serving 6.

Number Of Ingredients 7

3 1/2 cups water
1/2 pound rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler plus additional for garnish
1/2 teaspoon vanilla
2 cups sliced strawberries
1 cup fresh lemon juice

Steps:

  • In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest, and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes. Let the mixture cool and strain it through a coarse sieve set over a pitcher, pressing hard on the solids. Stir in the remaining 1 cup strawberries and the lemon juice, divide the lemonade among stemmed glasses filled with ice cubes, and garnish each glass with some of the additional zest.

RHUBARB LEMONADE SLUSH



Rhubarb Lemonade Slush image

My family loves rhubarb, and this is such a fun way to enjoy it. It's nice to have in the freezer and bring out when guests drop by. Even people that aren't crazy about rhubarb enjoy it. -Cathie Beard, Philomath, Oregon

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup vodka
3/4 cup thawed pink lemonade concentrate
1 bottle (2 liters) lemon-lime soda, chilled

Steps:

  • In a large saucepan, bring rhubarb, water and sugar to a boil. Reduce heat, simmer, covered, 5 minutes or until rhubarb is tender. Cool slightly., Puree mixture in a blender; transfer to a 1-qt. freezer container. Stir in vodka and lemonade concentrate. Freeze, covered, until firm, at least 8 hours., To serve, transfer mixture to a pitcher; stir in soda. Or, for each serving, place 1/3 cup rhubarb mixture in an 8-oz. glass; stir in 2/3 cup soda.

Nutrition Facts : Calories 180 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 35g carbohydrate (31g sugars, Fiber 1g fiber), Protein 0 protein.

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