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!
- Fresh or frozen rhubarb
- Fresh lemons
- White granulated sugar
- 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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- 3 cups Rhubarb, chopped
- 2 large Lemons, juiced and zested
- 1.5 cups Granulated Sugar
- 3 cups Water
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.
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.
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.
Serving Size:1 glass
Amount 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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