Rhubarb Lemonade (3 Ingredients)

Close up of pink rhubarb drink in glasses garnished with rhubarb ribbons.

Rhubarb Lemonade (3 Ingredients)

Course: Drinks

Cuisine: American, Australasian, European, North American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings (1 cup)

Calories: 21kcal

Author: Dini Kodippili

Super easy, tart, refreshing rhubarb lemonade that you can make with fresh or frozen rhubarb. Infinitely versatile recipe and just the perfect summer drink!

EASY - Very easy rhubarb drink. You can make this even quicker in a blender with the no-cook method. OR cook the rhubarb for a different version.

Print Recipe

Equipment

Blender for no-cook method only
Nut milk bag
Jug or container that can hold about 6 cups / 1500 mL
Sieve

Ingredients

500 g rhubarb stalks 4 cups (washed, trimmed, and sliced)
100 g white sugar ½ cup (adjust to your liking)
720 mL water 3 cups (see recipe notes)
10 g ginger 1 - 1 inch piece (optional)

Instructions

No cook method

For a large batch of rhubarbade / rhubarb lemonade, a high powered blender will work better. If you have a smaller blender, then I recommend working in smaller batches.
Place the sliced rhubarb, sugar, and water in the blender. If you're adding ginger or any other additions, these can be added at the same time too.
500 g rhubarb stalks, 100 g white sugar, 720 mL water, 10 g ginger
Blend the mixture for about 1 - 3 minutes, or until the rhubarb is blended really well. There shouldn’t be any large chunks of rhubarb left.
Place a nut milk bag in a large sieve, and place this over a large jug or container.
Pour the blended rhubarb mixture into the nut milk bag, and allow the liquid to strain into the jug / container. With clean hands, squeeze the pulp in the nut milk bag to get as much liquid in the pulp out into the jug. Discard the pulp.
Pour the rhubarb lemonade into a bottle or jug. You should get about 1250 mL / 5 cups. Serve immediately with ice, or place in the fridge for up to a week. Make sure to shake the bottle well before serving.

Cooked method

Place the rhubarb, sugar, and water in a saucepan. You can also add the ginger, or any other additions at this point as well.
500 g rhubarb stalks, 100 g white sugar, 720 mL water, 10 g ginger
With the lid on, heat the mixture over medium heat to bring the water to a boil.
When the water is boiling, keep the pot lid ajar and lower the heat to low, so that the mixture is simmering gently.
Simmer for about 10 - 15 minutes, or until the rhubarb has softened and is starting to break down in the liquid.
Remove from the heat, and let the mixture cool down to room temperature, or until it’s cooled down enough to be handled.
Place a nut milk bag in a large sieve, and place this over a large jug or container.
Pour the cooled down cooked rhubarb mixture and allow the liquid to strain through. Using clean hands, squeeze the pulp to get as much of the liquid out as possible. Discard the pulp after.
Pour the rhubarb lemonade into a bottle or jug. Add enough water to make up to 1250 mL / 5 cups. If the mixture is still warm, keep it in the fridge to chill.
Serve over ice in a glass, or straight from the fridge without ice.

Notes

Note about the water

If you're making rhubarb lemonade in a blender, you can replace about 1/3 of the water with an equal amount of ice. This way, the rhubarb is chilled as soon as it's made, and can be enjoyed chilled right after straining it.

Nutrition