rhubarb lemonade recipe

Last week I made some organic rhubarb lemonade from scratch, and it actually turned out pretty damn good. So off course I twittered about it. And got approached to publish the recipe by @EthEonel a few minutes later.


And here it is, the recipe straight from the source.


  • 1 kg fresh rhubarb (preferably from your own organic garden)
  • 3 organic lemons (preferably from your organic citrus farm in italy or morrocco, but the supermarket is also ok)
  • 400 g organic cane sugar (because it tastes more than refined sugar, and is better for you)
  • 2,5 l water

How you do it:

It`s all very simple, you chop the rhubarb and lemons in small pieces, throw them in a saucepan with the 2,5 l water and approx half of the sugar. Stir the pot and let it boil for at least 10 minutes. Then put the saucepan to the side and just let it sit there for another 15 minutes and cool down. Doing so will pretty much dissolve the lemons and rhubarb.

Then you pour it through a strainer (or some kind of cloth) so you can separate the mushy fruit substance and the pure juice.

If you use the cloth method (like I did, since I don`t have fine strainer), squeeze the cloth for last piece of juice before you throw away the mushy substance.

And then you cook the remaining juice for a bit more, while stirring. The point of boiling it a bit more is to get the lemonade concentrated a bit more, and also to have the opportunity to taste how much more sugar you need. Perhaps you need the remaining 200 g, perhaps you only need 100 g, or perhaps even more sugar is your thing.

After cooking this for another 20 minutes, I got 3 l of pure lemonade that mixes with water at a ratio of 1/2 pretty nice (1 part lemonade, 2 part water).

Have fun!

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