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.
Place the rhubarb and water into a medium pot and heat on high, covered.
300 grams rhubarb, chopped, 1 litre water
Once the mixture starts to boil, reduce the heat to medium low and simmer, covered, for about 5 minutes, or until the rhubarb is soft.
Remove the pot from the heat and use an immersion blender* to puree until smooth. (Remove the beet before blending if using.)
Strain this mixture through a fine mesh sieve, pressing gently to extract all of the juice. Discard the remaining rhubarb pulp.
Stir in the honey and lemon juice.
80 ml lemon juice, 60 ml 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.
Notes
• 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!• Cool the lemonade quickly by placing the base of the pot into a bowl of ice.* Alternatively, use a heat-safe blender to mix. If you don't have one, wait for it to cool before blending.