Rhubarb Lemonade

Rhubarb is the first thing to appear in our spring garden. A much welcome sight after winter and one of the most delightful flavours of spring.


Growing up I was never a fan of rhubarb, but when I met my husband-to-be and his mother gave me a slice of her homemade rhubarb pie, I was smitten for life. That was the best pie I had ever tasted. Rhubarb is now one of my favourite things to eat.

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Our rhubarb plants came from my in-laws organic garden. Simply divided and shared. Shared many times, the story goes. A rhubarb plant passed down through countless generations. It is a lovely plant to grow, so easy and fuss free. We grow ours on the farm in well rotten manure and compost, topped off with lots of straw mulch. Rhubarb grows best in full sun, and should be divided every couple of years.


I love baking with rhubarb but I think my favorite rhubarb concoction is rhubarb lemonade. A somewhat different way to use up all that rhubarb growing in the garden. Homemade lemonade is always a treat, this pretty pink version is sure to impress.

Rhubarb Lemonade
4 cups fresh rhubarb chopped
4 cups water
1 1/2 cups sugar
zest from two tart lemons

1/2 cup fresh tart lemon juice
ice & cold water

In a large pot add rhubarb, water, sugar, and lemon zest. Bring to a boil stirring often. Boil 10 minutes. Cool. Strain the pulp. (cheesecloth works well). There should be approximately 4 cups of clear pink rhubarb syrup remaining. Stir in lemon juice. Refrigerate.
To serve pour the rhubarb syrup over ice in a glass. Add water to fill. I use equal amounts of each and stir well .

I hope you enjoy this lemonade as much as my family does.

Shannon xo

(p.s. Please remember that rhubarb leaves are poisonous, only use the stalks.)

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4 thoughts on “Rhubarb Lemonade

  1. Apparently rhubarb is very high in calcium. This sounds even more refreshing than ordinary lemonade! Thanks for putting the link from Facebook, I hadn’t visited this page before:)

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