A lemonade of rhubarb simmered with sugar and water, strained, and mixed with lemon juice and fresh mint. Tart, pink, and cold. A rhubarb drink that is not a dessert.
What do you do with rhubarb that is not a pie or a crumble? You make lemonade. Chopped rhubarb simmered with water and sugar until the stalks are soft, strained, and mixed with lemon juice and fresh mint. Chilled and served cold. The rhubarb gives the lemonade a tart, pink flavour that plain lemons cannot match.
The mint goes into the pitcher after straining. It infuses as the lemonade chills. By the time you pour the first glass, the mint has softened the rhubarb tartness and added a cool, herbal note. These don’t last long in the fridge.
Tips for Making Rhubarb Lemonade
Simmer the rhubarb until completely soft
Rhubarb, water, and sugar in a pot. Bring to a boil, reduce heat, and simmer for about ten minutes. The rhubarb should be falling apart.
Strain through a sieve into a pitcher. Press the solids with a spoon to extract all the juice. Discard the pulp.
Adjust the sugar to your taste
Half a cup to three-quarters of a cup of sugar for six cups of water. Start with less and add more after tasting the chilled lemonade. Cold drinks taste less sweet than warm.
The lemon juice is added after straining. Two lemons, about six tablespoons. Taste and adjust.
Print
Minty Rhubarb Lemonade
Total Time: 20 minutes
Yield: Makes 2 servings 1x
Description
A refreshing and tangy lemonade infused with rhubarb and mint, perfect for a summer day.
Ingredients
Units
Scale
Instructions
- Combine water, rhubarb, and sugar in a pot and bring to a boil.
- Reduce heat and let simmer for about 10 minutes until the rhubarb is soft.
- Strain the mixture into a pitcher, discarding the solids.
- Add lemon juice and mint to the pitcher and stir well.
- Chill in the refrigerator before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Cocktail
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 28
- Sodium: 10
- Carbohydrates: 30
- Fiber: 1
Frequently Asked Questions
Can I use frozen rhubarb?
Yes. No need to thaw. It simmers the same way as fresh. The flavour is slightly less bright but still good.
Can I add alcohol?
Vodka or gin, one to two ounces per glass. The rhubarb and mint pair well with gin. Prosecco topped off in the glass makes a spritz.
How long does this keep?
Up to four days in the fridge. The mint continues to infuse and may become slightly bitter after two days. Remove the mint leaves after chilling if you plan to keep it longer.