Rhubarbade (Rhubarb “lemonade”)

Serves: 8


  • Rhubarb
  • Sugar
  • Water


  1. Rinse fresh rhubarb stalks under cold running water. Pat dry with paper towel.
  2. Puree rhubarb stalks in a food processor, juicer, or blender.
  3. Strain juice through cheesecloth or fine mesh strainer.
  4. Let juice stand for several minutes, then skim any froth from the surface and strain again.
  5. For every 2 cups of rhubarb juice, add 3/4 -1 cup sugar and 6 cups of water to yield approximately 8 cups of rhubarbade. Stir until sugar dissolves.
  6. Serve with ice. Garnish with strawberries, mint, or lime slices (optional).

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