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.
This post was originally published in May 2018. It has been updated as of April 2020 with improvements to the text and recipe.
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, and it’s a great way to use rhubarb.
I shared a rhubarb almond cake recipe a while back and there are a few other healthy rhubarb recipes on OE, but I’d never used it to make a drink before. If you haven’t, either, try it! It was a pleasant surprise.
If you’ve never had rhubarb lemonade, or rhubarb in a drink at all, you’re in for a treat. It adds a lovely subtle flavour without overwhelming the lemon and honey. Plus! It’s a fun twist on a typical pink lemonade and very spring-like.
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.
Keeping things pink
If you’re lucky enough to get forced or fully pink rhubarb, great! Then you don’t need to worry about swamp-coloured rhubarb lemonade.
If you have regular pink/green rhubarb, typically you’ll see strawberries combined with it to improve the colour and add sweetness. Honey is plenty sweet for this recipe, but the colour is still a bit of a problem. Enter beets!
The trick to getting a perfectly pink lemonade is adding a piece of red beet (peeled) to the rhubarb as it cooks. It’ll colour the whole mixture a pleasantly rosy colour and you can’t taste it at all. Just be sure to take the beet out before blending.
If you don’t have a spare beet, of course you can blend a handful of strawberries into the mix here, or add a few raspberries to get the pink colour (both will taste good).
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. Of course I use maple syrup with rhubarb all the time, but it is a little much in a drink.
That’s it, because this recipe has a grand total of four ingredients, including water.
More Rhubarb Recipes
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- 3 stalks rhubarb, chopped (2 cups)
- 1 litre / 4 cups water
- Juice of 2 lemons (about 1/3 cup)
- 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!
Amount Per Serving: Calories: 117Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 49mgCarbohydrates: 31gFiber: 2gSugar: 26gProtein: 1g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.