Rhubarb Lemonade

  • Preparation 10 MIN
    Cooking 10 MIN
    Chilling 4 H
  • Makes 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.

To help you with this recipe

2-in-1 Citrus Juicer

This enamelled cast-iron citrus juicer has two concave domes: one for limes and one for lemons. Designed to extract the maximum of juice without pulp or seeds.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.