You know it’s spring when the rhubarb starts popping up in the garden. Nothing feels more like May than turning rhubarb into a refreshing lemonade. This drink is perfect after a day in the sun.
What makes this rhubarb lemonade so special is the fresh combination of sweet and sour that makes your taste buds dance. You’ll get the most beautiful pink color, a showstopper on any summer table.
Rhubarb provides a delightful tartness, while the lemon juice complements it perfectly. To balance the flavors, you can adjust the sugar amount to your taste.
Easy to make, this recipe requires only a few ingredients and a bit of time on the stove. Perfect to prepare the day before guests arrive, so it has time to chill. A tip is to double the batch when the guest list gets long!
Variants & Tips
- For a more adult version, add a splash of vodka or gin to make a fantastic cocktail.
- Add a slice of ginger to the pot for an extra spicy twist on the lemonade.
Serving Suggestions
- Serve with biscuits or cookies for a complete afternoon break.
- Try it alongside a simple tomato salad for a refreshing lunch.
Frequently Asked Questions
How do I store rhubarb lemonade?
Store in a sealed bottle or jug in the refrigerator. It stays fresh for up to a week.
Can I use frozen rhubarb?
Yes, frozen rhubarb works just as well as fresh. Thaw before use and proceed as usual in the recipe.
Is it possible to make this drink sugar-free?
Yes, you can use a sugar substitute like erythritol or stevia, but be aware that the taste may vary slightly.
What can I do with the rhubarb pulp after straining?
The rhubarb pulp can be used as a pie filling or as a topping on yogurt to avoid waste!
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