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3 Ratings
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  • 3 Ratings

Take advantage of your rhubarb surplus to make this refreshing pink lemonade recipe. Serve with fresh mint leaves for a rhubarb lemonade guaranteed to impress.

Source: Better Homes and Gardens

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Credit: Karla Conrad

Recipe Summary

prep:
20 mins
chill:
2 hrs
cook:
5 mins
total:
2 hrs 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine the rhubarb and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Remove from heat; cool slightly. Strain rhubarb mixture, lightly pressing to remove all juices. Discard pulp. Add sugar and lemonade concentrate to rhubarb juice, stirring to dissolve sugar. Cover and chill for 2 to 24 hours.

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  • To serve, combine rhubarb mixture with chilled lemon-lime beverage in a punch bowl or large pitcher. Serve over ice. If desired, garnish with fresh mint, lemon slices and/or rhubarb stick.

Nutrition Facts

169 calories; carbohydrates 44g; sugars 40g; vitamin a 19.3IU; vitamin c 4.5mg; niacin equivalents 0.1mg; folate 3.7mcg; sodium 29mg; potassium 72mg; calcium 23mg; iron 0.2mg.
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