Rhubarb Lemonade

This fresh and luscious Rhubarb Lemonade recipe is easy to make and fun to enjoy on a hot summer day. Rhubarb is cooked down to create the base syrup, which is then combined with lime and mint for an ultimately refreshing experience.

Hello, everyone! How are you doing? I hope this week has been treating you well. And that summer heat – of course, if you live where is summer right now – does not bother you.

We had our first brutal heat wave yesterday, and I have only one thing to say: I am ready for winter! Just kidding, though. I’d like summer to stick for a while (although, it just started a few days ago.)

But there’s one thing that was on my mind yesterday: drink, drink, drink! Although I prefer pure water or cold unsweetened tea to satisfy my thirst 95% of the time (you probably know that sweetened drinks aren’t too helpful for quenching your first.), I wouldn’t have minded a glass of this Rhubarb Lemonade.
There was only one little problem. I made and photographed it two summers ago. So simple water for me.

Rhubarb Lemonade Recipe

This Rhubarb Lemonade is easy to make. But it takes time as you cook down the rhubarb to make the syrup base. To make this recipe, you will need.

• Rhubarb – few stalks to make rhubarb concentrate (syrup). I used fresh rhubarb, but frozen will work, too.
• Sweetener of your choice – for the syrup. You can simply use granulated sugar, but I opted for honey. There’s something special in a combination of rhubarb and honey. If you are using sugar, combine it with rhubarb and water and simmer. If you prefer honey, I would suggest simmering rhubarb and water and adding honey at the end. The boiling could damage its nutritional and medicinal properties of honey.
• Lime – for added freshness and tartness. Although rhubarb is already quite tart, what kind of lemonade can be without the citrus component? Feel free to add less or more, to your taste. And you can use lemons, too.
• Water – both for making rhubarb concentrate and lemonade. If desired, you can use sparkling water or club soda.
• Fresh mint – optional, for an additional layer of flavour.
• Ice cubes – for serving.

You will have a generous batch of rhubarb concertante that will probably be enough for at least 6 cups of water. If you have any leftovers, you can use them for Rhubarb Mojito (with Rhubarb Syrup).

What’s the Flavour Profile of This Rhubarb Lemonade?

It’s complex. It’s fresh, tart, and sweet at the same time. But it is not overly sweet, which makes this drink perfect for a hot summer day. Of course, you can adjust the sweetness to your preferences.

The predominant flavour is fresh, sour, and citrusy aroma of rhubarb accentuated by lime. If you use granulated sugar, it will not affect the flavour too much. But if you opt for honey, then the lemonade’s flavour profile will be even more complex and intriguing. I personally find that rhubarb and honey make a wonderful combination, as tart rhubarb is balanced out by sweet, mellow, and soothing honey.

And if you choose to add a little of mint, this will elevate the freshness even further.

Flavour Options

Although this lemonade is already delicious, you can make the flavour even more exciting. Below are just a few suggestions:

• Swap limes for lemons, oranges, or even a combination of citrus fruits.
• Use green tea in place of water for a rhubarb iced green tea.
• Add a little vanilla for a smooth finish.
• Add a few drops of rose water or orange blossom water (not essence or extract) to the rhubarb concentrate.
• Mash and add more fruit or berries for a fruity version. Strawberries, raspberries, and blackberries are particularly good choices.
• Add spices like ginger or cardamom to enhance the flavour.
• Finally, add some alcohol to create a boozy lemonade.

More Refreshing Drinks

• Earl Grey Lavender Iced Tea | Havoc In The Kitchen
• Passion Fruit Green Iced Tea
• Blueberry Maple Lemonade
• Ispahan Mocktail (Lychee Raspberry Rose Lemonade)
• Empress Lavender Lemonade (With Empress 1908 Gin)

I hope you like this Rhubarb Lemonade recipe, and you will try it. If you make it, please let me know in the comment section of this post below, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Rhubarb Lemonade

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

This fresh and luscious Rhubarb Lemonade is easy to make and fun to enjoy on a hot summer day.

Course: Non-Alcoholic Drinks

Pin

Print

Servings

6-8

servings

Prep time

5

minutes

Cooking time

30

minutes

Chilling time

30-60

minutes or longer

Cook Mode

Keep the screen of your device on

Ingredients

• Rhubarb Concentrate:

• 1 lb. (450 g.) rhubarb stalks –
  about 5-6 medium stalks or 3 1/2 cups, chopped

• 1/3 to 1/2 cup (115 g. to 175 g.) honey

• 2-3 limes, juiced

• 3 cups (700 ml.) water

• few springs of mint, optional

• For Lemonade:

• 1-2 limes, sliced

• water

• ice cubes, for serving

Directions

• To make the Rhubarb Concentrate, wash the rhubarb stalks and be sure to discard any leaves as they are poisonous. Roughly chop the stalks into 2 cm piece.
• Place the rhubarb, lime juice, mint (if using), and water in a medium-small pot. If using sugar, add it as well. Bring the mixture to a boil over medium-high heat then reduce heat to medium-low / low heat and let it simmer for about 20 minutes, until the rhubarb is tender and breaks down.
• Remove from heat and let it stay for another 10 minutes then mash (a potato masher is a good tool) to release as much juice as possible. Strain.
• Stir in the honey and whisk to dissolve. Try and adjust the flavour by adding more of honey or lime juice. Refrigerate until ready to make lemonade. To make lemonade, simply combine the rhubarb concentrate with water, lime slices, and ice. Start with 1 cup of concentrate to 3 cups of water and then adjust the flavour as needed. You can also use sparkling water or club soda for a carbonated version. Enjoy!

Notes

• You can sub the honey for 1 cup (200 g.) granulated sugar. If using sugar, combine it with rhubarb and water and simmer.