Homemade Rhubarb Lemonade Recipes

Steps:

• Combine the rhubarb, sugar, and grated lemon peel into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.
• Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.

Steps:

• In large saucepan stir together the water, chopped rhubarb, sugar and lemon rind.
• Bring to a boil and reduce heat to med low, simmer til sugar dissolved and rhubarb breaks up about 10 minutes.
• Remove from heat and stir in the lemon juice.
• Strain thru fine sieve pressing out liquid.
• Let cool.
• To serve add 3 parts water to 1 part syrup.
• Serve over ice.
• Syrup keeps 3 weeks refrigerated.

Steps:

• Rhubarb Lemon Syrup:.
• Chop the rhubarb into 1 inch pieces and place in a medium saucepan.
• Zest the lemon into the saucepan and add the lemon juice. Add the sugar and enough water to cover the rhubarb (about 1 cup).
• Simmer the mixture over medium heat about 10 minutes (the rhubarb will become soft and mushy). Taste to ensure the mixture is sweet enough, if you have to add sugar, let it simmer a few minutes more to dissolve the sugar.
• Strain the mixture into a clean jar or container and chill.
• Lemonade:.
• Pour 1 part cooled syrup over ice and add 2 parts water or carbonated water, stir and enjoy.