Strawberry Rhubarb Lemonade
This Strawberry Rhubarb Lemonade blends rhubarb compote with fresh strawberries, lemon juice, and sugar to give you the drink of the summer. Great for keeping cool on a hot day! Vegan and Gluten-Free.
Servings 6 servings
Ingredients
- 1 cup fresh rhubarb sliced into 1/2” pieces (about 2-3 stalks)
- 1/2 teaspoon vanilla extract optional
- 1/2-3/4 cup cane sugar divided; plus more to taste*
- 2 cups strawberries tops trimmed and cut in half
- 2/3 cup fresh lemon juice (about 4-5 lemons)
- Pinch of salt
- 4 cups cold water or sparkling water
- Ice for serving
Instructions
- Rhubarb Compote: Add the rhubarb, vanilla (if using), and 1/4 cup cane sugar to a small saucepan over medium heat. Bring to a simmer and cook for 10 to 12 minutes, stirring occasionally, until the rhubarb is tender. Transfer to a glass container or bowl and set in the fridge or freezer for 10 minutes to chill while you prepare the remaining ingredients.
- Lemonade: Add the chilled rhubarb compote to a blender along with the strawberries, lemon juice, remaining sugar, salt, and water. Blend on high for 45 to 60 seconds, until smooth. (Note: if you have a smaller blender, use only 2 cups of water, then add the rest of the water to the pitcher in step 2 after straining) Taste the lemonade and add more sugar, if necessary.
- Strain: Pour the lemonade through a fine mesh metal strainer or nut milk bag into a large bowl or pitcher; compost or discard any seeds or fibers that do not pass through.
- Chill & Serve: Chill the lemonade in the fridge for 10 to 15 minutes, then serve over ice or as desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Fresh vs. Frozen Fruit: I recommend using fresh rhubarb and strawberries for this recipe for the best flavor, but you can also use frozen in a pinch. I recommend thawing the fruit completely in a bowl and using both the fruit and any liquid released from it in the recipe.
- Sugar: For a mildly sweet lemonade use only 1/2 cup of sugar total; for a “standard” lemonade sweetness, use 3/4 cup