Homemade Pink Rhubarb Lemonade

I find we all have certain foods throughout the year that are symbolic of every season, like it doesn’t seem right to let too much time pass before we have a fresh ripe peach in the summer or a buttery cookie come Christmas time. What are some of yours?

For me spring is not spring without at least a little bit of rhubarb. Whether that’s in pie form or fruit crisp, life just feels a little off if I get this far into the year without that sweet-tart harbinger of spring making an appearance in my kitchen.

It must be the Midwestern girl in me. When I was growing up big bushes of rhubarb in every alleyway and backyard was a green light for summer to come on through and the cold, wetness of winter to go away. Rhubarb also reminds me of my grandmother and the healthy rhubarb patch that ran along her fence line—anything that reminds me of her is precious in my book.

One of the easiest ways to enjoy pretty, pink rhubarb is in liquid form. Just cooking it down with a little sugar turns the firm, celery-like stalks into a compote that can be strained and used as syrup or blended with whole lemons and water for a cheery, not to sweet lemonade.

Making lemonade with the rind and all is a trick I picked up from my mother-in-law and is popular all over Latin America. The rind adds more flavor than the juice alone ever could and you don’t have to squeeze a thing!

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Homemade Pink Rhubarb Lemonade

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This pale pink Rhubarb Lemonade is perfect for summer and requires no lemon squeezing. The lemons get blended, rind and all, for a sweet and tart drink to beat the heat.

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Ingredients

• 1 pound rhubarb, chopped
• 1 cup granulated sugar
• 2 whole lemons, scrubbed and cut into wedges
• 1/4 cup + 6 cups water, divided

Instructions

1. Combine 1/4 cup of water, rhubarb and sugar in a large saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce to a simmer and cook until rhubarb is tender, about 10 minutes. Remove from heat and let cool.
2. Combine rhubarb, lemon wedges, and water in a blender (you may need to do this in batches depending on the size of your blender. Blend on high until smooth and pureed. Strain.
3. Add more water (1 cup at a time) if it seems too thick. Chill completely and serve over ice.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 30gFiber: 2gSugar: 26gProtein: 1g

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WHAT DO YOU THINK?

What foods mean summer to you? Leave me a comment below and let me know.

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