Strawberry Rhubarb Lemonade Recipe

*Guest Post: My cousin, Steph, made this awesome strawberry rhubarb lemonade recipe a few weeks ago and I asked her to share it on my blog. She has been growing in an urban garden for a few years now and has been able to grow tons of produce for her family. You can find her on Instagram @stephscrazycreations. Find out how she made it below and make your own today!

I have always loved rhubarb and have always been fascinated by it. After two years of growing rhubarb, mine is finally producing an overabundance of rhubarb. I am trying to come up with new ways to use it up. I mean you can only make so many pies and jam with it.  

My kids have always loved strawberry lemonade of course, I always made it from powder for them, until now.  

One night I decided to pick up some strawberries and lemons that were on sale for Memorial Day weekend.  

I got a wild idea to make a strawberry rhubarb lemonade recipe. I love making strawberry rhubarb compote to go over angel food cake so, I knew from that experience you need to boil the rhubarb to get it soft enough to puree it.  

This whole process I thought would be a trial-and-error. However, it turned out perfect the first time. I knew I needed to make a large amount because it would not last in my house.  Many lemonade recipes that call for 2 gallons of lemonade say you need 8 to 10 cups of sugar.  I think that is way too much sugar, so I cut it back to 4 cups of sugar.  

Let’s Get Started

The first thing I did was boil the water and sugar. This helped dissolve the sugar. 

Then I cut up the rhubarb into chunks about 1 inch long. I added it to the water once it was at a good boil and I turned it down to let it simmer for 15 minutes.  

While the rhubarb and sugar water were simmering, I cut and pureed the strawberries. After the 15 minutes were up, I took the rhubarb out of the water and pureed it with the strawberries.  

Then you add the puree mix to the water mix and let it sit for about an hour with the heat turned off.  Toward the end of the hour, you will want to skim off the foam with a metal spoon.  

Next, you need to strain your mixture through a cheese-cloth. Depending on how much pulp you want is how thick you want your cheese-cloth. We like the pulp, so I only had it folded over 4 times. I strained my mixture straight into the glass pitcher.  

Add the lemon juice and top it off with some ice. Now, it is ready to serve over a glass of ice. This could also make a great adult beverage. 

Strawberry Rhubarb Lemonade by Stephanie Suarez