Rhubarb Lemonade
Rhubarb Lemonade
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Rhubarb Lemonade

10 MIN
10 MIN
4 H
2 litres (8 cups)



  1. In a saucepan, bring the water and sugar to a boil.
  2. Add the rhubarb. Return to a boil and simmer over low heat for 5 minutes. Strain into a bowl, allowing the pulp to drain for 10 minutes without pressing. Transfer the liquid to a pitcher and add the lemon juice. Refrigerate for about 4 hours.
  3. Thread the blueberries on the skewers. If desired, freeze for about 1 hour.
  4. Serve the rhubarb lemonade over ice and garnish with a blueberry skewer. A real thirst-quencher!


Ricardo says
Depending on the variety of rhubarb you use, the colour of the lemonade can range from pale pink to light green.


  1. I reduced the sugar to 2/3 cup and it is awesome, everyone loves it.

  2. Do you have any suggestions for uses of the left over rhubarb pulp

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