Still rhubarb lemonade

    25 min

    A delicious pink rhubarb-flavoured still lemonade!

    30 people made this

    Serves: 21 

    • 1kg chopped rhubarb
    • 600g caster sugar
    • 3 tablespoons grated lemon zest
    • 350ml lemon juice
    • 4.25L water

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine the rhubarb, sugar and grated lemon zest into a large saucepan and bring to the 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.
    2. Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible. To serve, mix the rhubarb syrup with 4.25 litres of water (250ml of syrup per 750ml of water) and pour over ice.

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    Reviews in English (22)


    I tried this as I had a glut of rhubarb & was very glad I did. Very easy to make with a delicious result. You can alter the strength to your taste if 250ml is a bit strong for you. Try topping up with sparkling water, you'll be glad you did  -  15 Aug 2012


    Not bad, not bad! Tasty and certainly refreshing, with just the slightest hint of rhubarb flavor. I think that's a good thing, because really, who would want to drink rhubarb juice anyway? It's just lightly pink, and the lemon is definitely prominent. I simmered the rhubarb for several minutes to make sure the sieved juices would be thoroughyl infused with the rhubarb flavor. Fun to try something different.  -  24 Jun 2010  (Review from Allrecipes US | Canada)


    Love this fresh lemonade! I put the concentrate in small jars and freeze them. I double the recipe and get about 5 small jars. With the excess pulp I decided it resembles banana mash for banana bread. So I made a Rhubarb/Lemon bread using the "Banana Banana Bread" recipe from this site, substituting the bananas, and only used a 1/2 cup of brown sugar. Very tasty as well!  -  20 Jun 2011  (Review from Allrecipes US | Canada)