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Rhubarb Lemonade is a wonderful spring and summer treat to make in celebration of the seasons. This thirst-quenching drink is festive, and so so delicious.
My family LOVED this recipe, and I plan to keep making it all summer. (If you grow your own rhubarb, just keep watering it and cutting off the blossoms all summer. It’s not just a spring crop. Ours keeps growing into early fall.)
Rhubarb Lemonade is great for most people, especially those of us who try to avoid refined white sugar.
Instead, this recipe is made with your refined sugar-free sweetener of choice: maple syrup, honey or agave syrup.
Rhubarb Lemonade also fits well for anyone who enjoys natural foods and prefers natural sweeteners, including those doing diets like Gluten-free, Vegan, Paleo, AIP, GAPS and VAD.
Jump to Recipe
Ingredients in Rhubarb Lemonade
Just a few ingredients make this refreshing spring and summer drink:
- water
- fresh rhubarb
- unrefined liquid sweetener: honey, agave or pure maple syrup
- fresh lemons, juiced
- sea salt — Just a few pinches+ make this drink a real thirst quencher with electrolyte properties. It does not taste salty at all.
How to make Rhubarb Lemonade
Nutritionally, rhubarb is noteworthy for its high Vitamin K content and its high fiber.
With this recipe, you get that fiber, because we cook the whole stalks, then purée them.
Optionally, pour the purée of this cooked fruit/veggie through a medium mesh strainer. Either way, the resulting lemonade is not pulpy like fresh orange juice, but it’s more like punch in texture (not thick but still full of undetectable fiber), refreshing!
The easy cooking steps go like this:
- Place 4 cups water and rhubarb in medium size pot with lid. Bring to a boil, then reduce heat to low, cover, and simmer 10 minutes.
- Remove from heat. Add remaining water (room temp or cold), sweetener and salt. Stir to dissolve. Cool to room temp.
- Add rhubarb mixture to blender. Purée until smooth on medium-high speed, about 30 seconds.
- Stir in fresh lemon juice.
- Chill until cold, 2 to 3 hours, or overnight if you make it ahead.
- Give it a quick stir, and serve!
Rhubarb Lemonade keeps well in the fridge, covered, for at least 4 days, and maybe longer.
Rhubarb Lemonade (refined sugar-free)
Equipment
- saucepan or pot : medium size with lid
- medium mesh sieve optional
- pitcher with lid or large mason jar, for storing and serving
Ingredients
- 6 cups water divided
- 1-¾ pounds rhubarb (For VAD, use green rhubarb.)
- 1 cup refined sugar-free liquid sweetener of choice: honey, agave or pure maple syrup
- ½ teaspoon sea salt : makes this drink a real thirst quencher with electrolyte properties. It does not taste salty at all.
- 3 lemons juiced
Instructions
- Place 4 cups water and rhubarb in medium size pot with lid. Bring to a boil, then reduce heat to low, cover, and simmer 10 minutes. (Adjust heat level so the water simmers with the pot covered, but does not boil.)
- Remove from heat. Add 2 cups remaining water (room temp or cold), sweetener and sea salt. Stir to dissolve. Refrigerate to expedite cooling. Cool to room temp.
- Pour or scoop rhubarb mixture into blender. Purée until smooth on medium-high speed, about 30 seconds. Pour and whisk through a medium mesh sieve (not fine), or skip the sieve if you prefer.
- Stir in fresh lemon juice.
- Chill until cold, 2 to 3 hours, or overnight if you make it ahead. Great to serve over ice, but don't chill using ice because too much melted ice will dilute the perfect lemonade ratio of ingredients.
- Give it a quick stir, and serve! Rhubarb Lemonade keeps well in the fridge, covered, for at least 4 days, and maybe longer.
Nutrition
You can Pin Rhubarb Lemonade here:
More similar thirst quenching drinks
- 5 Juiced Iced Teas
- Peach Switchel
- Blueberry Switchel
- Strawberry Basil Switchel
- Easy Homemade Limeade
- Raspberry Beet Kvass
- Basil Seed Electrolyte Drink
DD says
For all of us “allergic” to carbs, by which I mean our bodies react poorly to simply carbs by getting more thirsty and hungry, just use a minimal amount of organic powered red stevia. It tastes great but it’s 200 times sweeter than sugar so put in a pinch at a time until you reach perfection.
Megan says
Thanks for sharing, DD. 🙂
Hélène says
I would use pure monkfruit drops. I like Lakanto.
No aftertaste at all, no other things like maltodextrin, erythritol etc
Prob just sweeten each glass with about 10 drops.
Rogert Carlos says
I really liked your blog and I absolutely love this Rhubarb Lemonade recipe! It’s refreshingly tart yet sweet, and the fact that it’s refined sugar-free makes it guilt-free too. Perfect for summer days!
Megan says
Thank you so much, Robert! So great to hear, and thanks for sharing!