Rhubarb Lemonade (3 Ingredients)

Ingredients

• 500 g rhubarb stalks (4 cups (washed, trimmed, and sliced))
• 100 g white sugar (½ cup (adjust to your liking))
• 720 mL water (3 cups (see recipe notes))
• 10 g ginger (1 - 1 inch piece (optional))

Steps

1. 1

   For a large batch of rhubarbade / rhubarb lemonade, a high powered blender will work better. If you have a smaller blender, then I recommend working in smaller batches.

2. 2

   Place the sliced rhubarb, sugar, and water in the blender. If you're adding ginger or any other additions, these can be added at the same time too.

3. 3

   Blend the mixture for about 1 - 3 minutes, or until the rhubarb is blended really well. There shouldn’t be any large chunks of rhubarb left.

4. 4

   Place a nut milk bag in a large sieve, and place this over a large jug or container.

5. 5

   Pour the blended rhubarb mixture into the nut milk bag, and allow the liquid to strain into the jug / container. With clean hands, squeeze the pulp in the nut milk bag to get as much liquid in the pulp out into the jug. Discard the pulp.

6. 6

   Pour the rhubarb lemonade into a bottle or jug. You should get about 1250 mL / 5 cups. Serve immediately with ice, or place in the fridge for up to a week. Make sure to shake the bottle well before serving.

7. 7

   Place the rhubarb, sugar, and water in a saucepan. You can also add the ginger, or any other additions at this point as well.

8. 8

   With the lid on, heat the mixture over medium heat to bring the water to a boil.

9. 9

   When the water is boiling, keep the pot lid ajar and lower the heat to low, so that the mixture is simmering gently.

10. 10

    Simmer for about 10 - 15 minutes, or until the rhubarb has softened and is starting to break down in the liquid.

11. 11

    Remove from the heat, and let the mixture cool down to room temperature, or until it’s cooled down enough to be handled.

12. 12

    Place a nut milk bag in a large sieve, and place this over a large jug or container.

13. 13

    Pour the cooled down cooked rhubarb mixture and allow the liquid to strain through. Using clean hands, squeeze the pulp to get as much of the liquid out as possible. Discard the pulp after.

14. 14

    Pour the rhubarb lemonade into a bottle or jug. Add enough water to make up to 1250 mL / 5 cups. If the mixture is still warm, keep it in the fridge to chill.

15. 15

    Serve over ice in a glass, or straight from the fridge without ice.