Beat the summer heat with this refreshing drink. As you sip this lemonade, you’ll taste tart citrus and earthy rhubarb at the back of your palate. If you’d like a stronger rhubarb flavor at the forefront, increase the total rhubarb up to 4 cups. It’s fun to experiment and see which ratio is your favorite. This recipe involves making a simple syrup similar to the lilac variety we made in the spring.
Rhubarb is a low-effort perennial crop. It reseeds freely and returns each year. Rhubarb is packed with antioxidants that offer digestive aid, plus anti-inflammatory and anti-bacterial properties. We love having this plant in our garden!
If you tried our Strawberry Rhubarb Galette recipe, you’ll remember that the pink and green (sometimes entirely red) stalks of rhubarb are edible, however, the leaves are not. Be sure to remove the leaves at harvest, returning the leaves to the soil to encourage nutrient recycling and ground cover.
Recipe courtesy of Jeni from Thyme & Love
- 1 1/2 cups – 4 cups of chopped rhubarb (the more rhubarb you use, the stronger the flavor will be)
- 1 cup water
- 1 cup sugar
- 1 batch of rhubarb simple syrup
- 1/2 cup of freshly squeezed lemon juice (about 2 large lemons)
- 6 cups cold water
- Marigolds are optional for garnish (yes, they’re edible!)
- Chop rhubarb and add to a pot with water and sugar.
- Bring the contents of the pot to a boil over medium-high heat. Once boiling, reduce heat to low, Cover the pot and allow to simmer for 20-25 minutes, or until the rhubarb is soft.
- Use a fine mesh sieve to strain the mixture into a bowl. Use the back of a spoon to press out all the liquid. Transfer to an airtight container and allow to cool in the fridge.
- In a large pitcher, add the cooled rhubarb simple syrup, lemon juice, and water.
- Stir, pour, and top your lemonade with a marigold garnish to enjoy!