Easy Rhubarb recipe for Summer
Tangy and sweet – this easy to make summer drink recipe uses fresh rhubarb and tart lemons to create a deliciously refreshing lemonade you will want to make all season long!
The beginning of Summer is made special by the annual return of rhubarb in many home gardens, yet so many people have no clue what to make with it other than maybe a pie or crisp.
Well today I am here to show you how easy it is to whip up this Rhubarb Lemonade Concentrate that you can pop in the freezer and use all Summer long!
This is a recipe that I used to make with my mom growing up so you know it’s gonna be a good one friends.
Childhood Traditions = Delicious Recipes
When I think of rhubarb I am immediately brought back to my childhood home and our little side garden where my mom had a MASSIVE rhubarb plant.
Now, when I was younger I didn’t appreciate this beautiful fruit (technically vegetable), but I sure did enjoy the harvest and often took it upon myself to go out and cut some down for my mom and I to whip up this lemonade.
If you have never made anything using fresh rhubarb don’t worry friends, this is a beginner recipe that anyone can make. And bonus points for it being a great recipe to make using any frozen rhubarb you have hiding in the freezer from last year!
Ingredients
- Fresh or frozen rhubarb
- Fresh lemons
- White granulated sugar
- Water
- Sliced strawberries, lemons and other fruit for garnish (optional)
Yep, that’s it for ingredients – four things and you have an out of this world rhubarb summer drink!
Frequently Asked Questions
No! I wanted to start with this question to make it totally clear (and will mention it again in the recipe card) that you can NOT eat the leaves of rhubarb – they are poisonous. You can only eat the lower part of the stalk (the red portion). Cut the leaves off, then wash your rhubarb and use a clean cutting surface and knife for chopping.
No, you can definitely use frozen rhubarb you have left from a previous seasons harvest. Because this lemonade recipe uses cooked rhubarb it doesn’t matter what form it is in to start.
For this particular recipe I prefer to use freshly squeezed lemons – and part of that is because you need the zest anyways. Now, with that being said, if you only have the bottle of Real Lemon Juice you can use that as well just keep in mind that it will be a little more sour.
The best thing about this drink recipe is that it you can divide the concentrate into smaller containers and freeze it so you have fresh rhubarb lemonade whenever you want it! I have frozen the concentrate for up to 6 months and it has always been just as good as the first day I made it. If you are keeping the concentrate in the fridge be sure to use it within 5 days to ensure freshness.
Be sure to pin this Rhubarb Drink Recipe so you have it for later!
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How to Make Rhubarb Lemonade
- Wash and prepare rhubarb – chopping into 1/2″ pieces. Be sure to discard the leaves of the rhubarb and use a clean knife and cutting surface for the chopping.
- Wash and zest lemon using a fine rasp or grater. Then cut lemons in half and juice using a handheld juicer or a fork. Strain juice to remove seeds and pour over rhubarb.
- In a medium saucepan pour water, sugar and rhubarb lemon mixture along with the lemon zest and bring to a boil over medium-high heat. Allow to cook for 20 minutes, stirring occasionally, until the rhubarb is tender and breaks down.
- Remove from heat and gently mash the mixture, allow to cool for 10 minutes before straining into a large bowl.
- When you are ready to make a pitcher of lemonade we suggest a 3:1 ratio; 3 cups of water to 1 cup of concentrate.
How to Freeze Homemade Lemonade Concentrate
Freezing the lemonade concentrate is a great way to ensure you have it on hand for whenever the craving hits, and it is so easy to do!
- Allow the concentrate to cool completely and then transfer to either an airtight container or freezer safe bags. You can also pour directly into an ice cube tray and add to water when you want it.
- Place in the freezer for up to 6 months.
- When ready to use simply remove the concentrate and mix in a 3:1 ratio; 3 parts water to 1 part lemonade concentrate. Enjoy!
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Delicious Homemade Rhubarb Lemonade Recipe
This easy to make Rhubarb Lemonade Concentrate is tangy and sweet and perfectly refreshing on a hot Summer day!
Ingredients
- 3 cups Rhubarb, chopped
- 2 large Lemons, juiced and zested
- 1.5 cups Granulated Sugar
- 3 cups Water
Instructions
Wash and prepare rhubarb - chopping into 1/2" pieces. Be sure to discard the leaves of the rhubarb and use a clean knife and cutting surface for the chopping.
Wash and zest lemon using a fine rasp or grater. Then cut lemons in half and juice using a handheld juicer or a fork. Strain juice to remove seeds and pour over rhubarb.
In a medium saucepan pour water, sugar and rhubarb lemon mixture along with the lemon zest and bring to a boil over medium-high heat. Allow to cook for 20 minutes, stirring occasionally, until the rhubarb is tender and breaks down.
Remove from heat and gently mash the mixture, allow to cool for 10 minutes before straining into a large bowl.
When you are ready to make a pitcher of lemonade we suggest a 3:1 ratio; 3 cups of water to 1 cup of concentrate.
Notes
Make sure to DISCARD the leaves of the rhubarb as they are poisonous - use a clean cutting surface and knife for chopping the rhubarb afterwards.
The concentrate can be frozen for up to 6 months. Simply pre-measure before freezing and add 1 part concentrate to 3 parts water when ready to mix.
Nutrition Information:
Yield:
130 glassesServing Size:
1 glassAmount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
*Please note that nutritional values are not always 100% accurate and are to be used as a guide.
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Thyra Arundel
Monday 8th of July 2024
This is delicious! I put the pulp after draining on a silicone sheet in my dehydrator and made fruit leather, it’s awesome too!
Oliv Blogger
Wednesday 10th of July 2024
Isn't it such a refreshing summer drink?! Putting the pulp in the dehydrator is absolutely genius - I will be trying this when I make some more, thanks for sharing!
Ann
Sunday 7th of July 2024
This is delicious, but it makes 3.5 cups of syrup (at most) not 8, and there is no way you could make this in 25 minutes start to finish. If you want the pretty pink colour, choose the reddest rhubarb you can find. If you can only get green or pale pink rhubarb the syrup will be coloured accordingly. I haven't tried it, but I imagine adding some chopped cherries or strawberries would help the colour. I used only 1 cup of sugar and I like the taste, but children might want it sweeter. I suggest keeping it tart, but having some simple syrup on hand to sweeten up the drink for those who prefer it.
Oliv Blogger
Wednesday 10th of July 2024
Thanks so much Ann - It will all depend on your rhubarb for the qty you get out of it, but this is a recipe we make all the time and rarely do we get less than 6 cups of the concentrate. I do agree that adding the sugar to your tastes it great, and allows you to have control over the sweetness! I hope you enjoy the recipe :)
Sophie
Tuesday 18th of June 2024
Absolutely delicious! So easy to make and perfect for summer.
Oliv Blogger
Wednesday 19th of June 2024
Thank you so much Sophie! I always love to hear how my recipes are enjoyed :) Be sure to check out my Strawberry Lemonade as well
Irian
Saturday 15th of June 2024
Shouldn't a recipe mention how much of the ingredients one uses? 😣
Oliv Blogger
Saturday 15th of June 2024
Hi there! If you scroll below the step by step instructions you'll see the full measurements for all ingredients in the recipe card - hope this helps! Enjoy this delicious lemonade!