Rhubarb Lemonade Recipes
RHUBARB LEMONADE
A delicious pink rhubarb-flavored lemonade! To serve, mix 1 cup of rhubarb syrup with 3 cups of water and pour over ice.
Provided by Amy
Categories Drinks Recipes Lemonade Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
- Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.
Nutrition Facts : Calories 656.7 calories, Carbohydrate 169.7 g, Fat 0.5 g, Fiber 5.2 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 10.9 mg, Sugar 154.9 g
RHUBARB LEMONADE
I needed to use up a lemon and some rhubarb and after a quick search on the internet, this is what I decided to make. It's tart and sweet and a beautiful pink color. If you want, you can keep the rhubarb pulp after you strain the syrup and add it to some vanilla yogurt or eat it straight out of the bowl. Yummy.
Provided by Mommy2two
Categories Beverages
Time 15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Rhubarb Lemon Syrup:.
- Chop the rhubarb into 1 inch pieces and place in a medium saucepan.
- Zest the lemon into the saucepan and add the lemon juice. Add the sugar and enough water to cover the rhubarb (about 1 cup).
- Simmer the mixture over medium heat about 10 minutes (the rhubarb will become soft and mushy). Taste to ensure the mixture is sweet enough, if you have to add sugar, let it simmer a few minutes more to dissolve the sugar.
- Strain the mixture into a clean jar or container and chill.
- Lemonade:.
- Pour 1 part cooled syrup over ice and add 2 parts water or carbonated water, stir and enjoy.
RHUBARB LEMONADE
We have 4 patches of rhubarb and always looking for new recipes to try and I have copied this recipe twice from magazines on 2 separate occasions so will post here to try this spring.
Provided by karen in tbay
Categories Beverages
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan stir together the water, chopped rhubarb, sugar and lemon rind.
- Bring to a boil and reduce heat to med low, simmer til sugar dissolved and rhubarb breaks up about 10 minutes.
- Remove from heat and stir in the lemon juice.
- Strain thru fine sieve pressing out liquid.
- Let cool.
- To serve add 3 parts water to 1 part syrup.
- Serve over ice.
- Syrup keeps 3 weeks refrigerated.
Nutrition Facts : Calories 131.3, Fat 0.1, Sodium 2.9, Carbohydrate 33.9, Fiber 1.1, Sugar 31, Protein 0.5
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