If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: It may look like your standard pink lemonade, but it's so much more. Rhubarb mixed with ginger and lemon makes for a tart, refreshing summer drink. —Sarah | Wisconsin from Scratch
Makes 1 quart
- 5 ounces rhubarb, roughly chopped (about 1 1/2 cups)
- 1 1 inch piece of ginger, peeled and roughly chopped
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup sugar + more or less to taste
- Cold water, ice and lemon slices for serving
- Combine rhubarb pieces, ginger pieces, and lemon juice in a food processor and process until very well chopped, about 30 seconds.
- Strain rhubarb mixture through a fine-mesh strainer or cheesecloth, squeezing to remove all liquid from the pulp. You should end up with about ½ cup liquid. Discard pulp. Pour liquid into a 1 quart container, such as a mason jar.
- Add the sugar, and fill to 1 quart with cold water. Cap mason jar and shake vigorously to mix until sugar is dissolved (if using another type of container, give everything a vigorous stir instead). Pour into glasses over ice and garnish with a lemon slice if desired. Store lemonade in a sealed container in the refrigerator.