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Rubar Blemonade is a delicious, refreshing twist on a classic summer drink. Tartel barbs and fresh lemon juice are balanced with the right amount of sweetness. Make this pretty pink drink perfect for a hot summer day or every time you crave a chilly glass of fresh, fruity lemonade.
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I love this time of year when fresh rhubarb appears in gardens and farmers’ markets. Dreaming about new rhubarb recipes is always a fun challenge. Some of my favorites are strawberry rhubarb muffins, rhubarb crisps, and rhubarb jam. You can also make rhubarb pickles!
This homemade pink lemonade recipe is right there with their favorites.
Why do you like this recipe?
Simple ingredients. With just lemon, rhubarb, sugar and water, you can whip this refreshing batch of summer drinks. Refreshing. Adding acidic sour flavor to water makes you thirst. A combination of both rhubarb and tart lemons amplifies its effect. Add enough sugar to balance this lemonade packer. cute. The beautiful pink color of this lemonade is all natural and does not require artificial dyes or food colours. The crowds are fun. The large pitcher of rhubarbremonade is easy to make and is a great drink to make it interesting.
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The amount of ingredients and complete instructions can be found in the recipe card at the end of this post.
rhubarb. To get a nice pink colour for this drink, look for red and bright pink stems. However, there is no difference in taste between the green and red stems, so if the green stem is what you have, the flavor will be the same. I first tested this recipe using rhubarb gin and rhubarb simple syrup, which I use in tonic cocktails. This is perfect for that drink. However, for this rhubarb blemonade recipe, I really wanted to increase the rhubarb flavor, so I increased the amount of rhubarb. lemon. In my opinion, fresh lemon juice is essential for homemade lemonade. Fresh squeezed lemon juice literally tastes fresher and brighter than bottled juice. sugar. I use regular granulated white sugar to make lemonade. We do not recommend using brown sugar, coconut sugar, or maple syrup. I haven’t tried this recipe using stevia or other sweeteners. water. To make rhubarb syrup, you need water and cold water to mix with lemonade.
How to make rhubarbremonade
In a large pot over medium heat, mix the chopped rhubarb, sugar and water. Juice the lemon while the rhubarb is cooking.
Cook the rhubarb mixture until puree. Distort the rhubarb puree through a sieve to extract the syrup.
Let rhubarb simple syrup cool completely. Mix together the syrup, lemon juice and cold water in a pitcher. Pour into glasses on ice.
Tips and Variations
Rhubarb leaves. Use only the stems of rhubarb plants. Never eat rhubarb leaves. They contain a toxin called oxalic acid, which is toxic to humans and animals. Rhubarb puree. After tensing the syrup from the cooked rhubarb, it becomes a lovely rhubarb puree. Don’t waste it. It can be used as a topping for ice cream or yogurt or mixed with oatmeal. You can also spread some on toast. Strawberry bar bremonade. Add chopped strawberries to the rhubarb and sugar mixture before cooking for the classic strawberry rhubarb flavor. Extra lemon. Add a strip of lemon peel to the mixture to enhance the lemon flavor. I’ll decorate it. Dress up your drink with slices of lemon, strawberries, or mint twigs. Spike it. Stir in vodka or gin for a delicious cocktail. Add bubbles. Replace the water with sparkling water or club soda for a refreshing rhubarb mock tail. ice. Use ice on the glass rather than the pitcher and dilute the drink when it melts. Storage. Your homemade rhubarbremonade will be covered and held in the fridge for up to 5 days. frozen. My favorite way to freeze is to freeze simple syrup in an ice cube tray and pack the cubes in an airtight container. Freeze for up to 1 month.
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Rubar Bremonade
Rubar Blemonade is a delicious, refreshing twist on a classic summer drink. The sourness of the rhubarb and fresh lemon juice is balanced with just the right amount of sweetness.
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Serving: 6
calorie: 146kcal
Instructions
Make a simple syrup
In a medium pan, stir together the rhubarb, sugar and water.
Bring to a boil over medium heat and then simmer for 15 minutes. Let it cool.
Strain the rhubarb mixture using a fine mesh strainer on top of the bowl. Dispose of the puree or reserve it for another use. You should have about 1 cup of simple syrup.
Make rhubarbremonade
Mix lemon juice, rhubarb simple syrup and cold water in a large pitcher.
Serve on ice with the optional garnish.
Note
Rhubarb leaves. Use only the stems of rhubarb plants. Never eat rhubarb leaves. They contain a toxin called oxalic acid, which is toxic to humans and animals.
Rhubarb puree. After tensing the syrup from the cooked rhubarb, it becomes a lovely rhubarb puree. Don’t waste it. Can be used as a topping for ice cream or yogurt. You can also spread some on toast.
Strawberry bar bremonade. Add chopped strawberries to the rhubarb and sugar mixture before cooking for the classic strawberry rhubarb flavor.
Extra lemon. Add a strip of lemon peel to the mixture to enhance the lemon flavor.
I’ll decorate it. Dress up your drink with slices of lemon, strawberries, or mint twigs.
Spike it. Stir in vodka or gin for a delicious cocktail.
Add bubbles. Replace the water with sparkling water or club soda for a refreshing rhubarb mock tail.
ice. Use ice on the glass rather than the pitcher and dilute the drink when it melts.
Storage. The rhubarbremonade is retained and covered in the fridge for up to 5 days.
frozen. My favorite way to freeze is to freeze simple syrup in an ice cube tray and pack the cubes in an airtight container. Freeze for up to 1 month.
nutrition
Serving: 1Serving | calorie: 146kcal | carbohydrates: 37g | protein: 1g | fat: 0.3g | Saturated fat: 0.04g | Polyunsaturated fat: 0.1g | January Saturated Fat: 0.03g | sodium: 6mg | potassium: 197mg | fiber: 1g | sugar: 34g | Vitamin A: 63iu | Vitamin C: 13mg | calcium: 56mg | iron: 0.2mg
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