This honey rhubarb lemonade is a healthier way to enjoy a spring drink, with rhubarb incorporated for a tart and colourful naturally pink lemonade. This even works with green rhubarb stalks using a special trick – and it’s not strawberries.
After ironing out a couple little hiccups this weekend, it looks like the new website is running about as smoothly as it can right now and I can relax a bit. Just kidding! When one job is done, there’s always more to do, especially when you’re self employed. Graham was teasing me for bringing my phone to bed with me to work the other day but what can I say, I love my job. I feel so lucky that this is my job even if it is a lot of work!
There aren’t too many drink recipes kicking around here, I think partly because I don’t have a good blender (hello Vitamix you can send one my way anytime you like) and because drinks seem a bit too simple sometimes. But this was a hit, with a friend coming over on the weekend specifically to make it again, and it’s a great way to use rhubarb. I shared a rhubarb almond cake recipe a few weeks ago and there are a few other rhubarb recipes here, but I’d never used it to make a drink before. If you haven’t, either, try it! It was a pleasant surprise. This would be vegan but for the honey, and I don’t think maple syrup is a great substitution here as it’s a bit of a strong flavour. I have seen rhubarb and maple syrup combined before so maybe it’d work, who knows! We got a couple of jars of honey from a neighbour so I used some of that here.
This’ll keep in the fridge for a while, and if you want to make a sparkling lemonade, you can reduce the amount of water by half and then do half rhubarb lemonade and half sparkling water when you serve it. More rhubarb coming your way before the season is over, so I hope you’re not sick of it yet!
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Honey Rhubarb Lemonade
- 3 stalks rhubarb, chopped 3 cups
- 1 litre / 4 cups water
- 2 lemons, juice
- 60 ml / 1/4 cup honey
Place the rhubarb and water into a medium pot and heat on high. Once the mixture starts to boil, reduce the heat to medium low and simmer for about 5 minutes, or until the rhubarb is soft.
Remove the pot from the heat and puree until smooth. Strain this mixture, then whisk in the lemon juice and honey. Place in the refrigerator and cool for at least two hours, or until cold, before serving. It will keep for at least a week if stored in the refrigerator in a sealed bottle.
• If your rhubarb is quite green, add a chunk of peeled beet to the pot while you cook it to add a pink colour. Just make sure to remove the beet before blending!