This Strawberry Rhubarb Lemonade recipe is more than just a drink; it's a journey from garden to glass. Imagine biting into a tart rhubarb stalk, followed by the burst of sweetness from a ripe strawberry—that's the magic captured in every glass. I created this recipe when my friends and I were hiking in the Rockies and got super thirsty.
This recipe is surprisingly easy to make, perfect for a hot summer's day or whenever you're yearning for something both refreshing and delicious. It's a perfect blend of tart and sweet, capturing the essence of summer with beautiful color. I'm not joking; this lemonade is seriously amazing.
Required Equipments
- Large saucepan
- Measuring cups and spoons
- Blender or immersion blender
- Fine-mesh strainer
- Pitcher or large serving container
- Ice cubes
- Lemon wedges (for garnish, optional)
Strawberry-Rhubarb-Lemonade
This vibrant Strawberry Rhubarb Lemonade is a delightful blend of tart and sweet, perfect for hot summer days. It's surprisingly simple to make and boasts incredible flavor.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Begin by washing and preparing your fruit. Wash the strawberries thoroughly and remove the green tops. Then, wash the rhubarb stalks and chop them into 1-inch pieces. You should have approximately 4 cups of fruit total. Dont forget to remove any stray bits of dirt!
- In a large saucepan, combine the prepared strawberries, rhubarb, sugar, and water. Stir gently to combine everything. It's ok if some sugar doesn't immediately dissolve. That's what stirring is for!
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce the heat to low and simmer for about 10-15 minutes, or until the rhubarb is completely tender and the strawberries are softened. The mixture should begin to thicken slightly as the fruit releases its juices. If you're impatient like me, then a slightly thicker mixture might be desirable!
- Remove the saucepan from the heat and let the mixture cool slightly. Once cool enough to handle, carefully pour the mixture into a blender or use an immersion blender to puree until completely smooth. A good blender will make this easy peasy!
- Pour the pureed mixture through a fine-mesh strainer into a pitcher or large container to remove any seeds or solids. This step is essential for a smooth, refreshing lemonade. Don't worry, this step isn't too hard.
- Stir in the lemon juice. Start with 1/2 cup and add more to taste if desired. Add a pinch of salt to enhance the sweetness. This is totally optional but adds a nice little kick.
- Add ice and serve. Garnish with lemon wedges, fresh strawberries, or rhubarb if you like. Get creative, and have fun! This is your lemonade. Go nuts!
- If you're not serving immediately, cover and refrigerate the lemonade until chilled. Refrigeration will allow the flavors to meld together beautifully. Thats my favorite part, by the way. The chilled lemonade is amazing!
📝 Notes
- Adjust sugar to your preference. Use less if your rhubarb is very tart
- For a smoother lemonade, strain twice
- Garnish with fresh fruit for extra presentation
🍎 Nutrition
Calories: 200 kcal
Protein: 2 g
Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Calcium: 20 mg
