When it comes to juice recipes made with rhubarb, this pink rhubarb-flavored lemonade is delicious! To serve, mix 1/3 cup of rhubarb syrup with every cup of water, then pour over ice.
Ingredients
- 8 cups chopped rhubarb
- 3 cups white sugar
- 3 tablespoons grated lemon peel
- 1.5 cups lemon juice
Instructions
-
1
Combine rhubarb, sugar, and lemon peel in a large saucepan; bring to a boil. Reduce heat to medium-low; simmer until sugar has dissolved and rhubarb releases its juice and starts to break up, about 10 minutes. Off heat, stir in lemon juice.
-
2
Pour rhubarb mixture through a fine-mesh sieve, pressing out as much liquid as possible.
-
3
Fill a glass with ice; add 1 cup water and 1/3 cup syrup. Stir to combine.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Acorn Squash Butter
This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer.
Hamburger Bun Bread Pudding
This hamburger bread pudding, made from stale hamburger buns, is absolutely stellar. It is the most refined bread pudding ever--it has a light, luxe texture and features 3 secret ingredients (and a very good story).
Ham and Mac Bake
This is a great recipe for that leftover Easter/Christmas ham.