Rhubarb Lemonade

May 25, 2020 • 0 comments

Rhubarb Lemonade
A refreshing spring lemonade with a twist - of rhubarb! Very tart, almost like a sour key. A big hit with kids of all ages.
  • Prep Time:
  • Cook Time:
  • Servings: 10


  • (2 cups chopped into cubes) Rhubarb
  • (3/4 cup (more or less depending on desired sweetness)) Sugar or Maple Syrup
  • (2 teaspoons) Grated Lemon Rind
  • (2 Cups) Lemon Juice
  • (10) Lemon Slices


In a large saucepan, stir together rhubarb, sugar (or maple syrup), 3/4 cups of water and lemon rind; bring to a boil.  Reduce heat to medium-low; simmer, stirring, until sugar is dissolved and rhubarb breaks up, about 10 mins.

Remove from heat stir in lemon juice.  Strain through cheese cloth-lined sieve, pressing out liquid.  Let rhubarb syrup cool. (Make ahead: refrigerate in air tight container for up to 1 week.)

In serving pitcher, mix rhubarb syrup with 5 cups water; stir in ice to chill.  Garnish with lemon slices. 

(Originally from Canadian Living, 2008)

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