For me any flavor in lemonade would do..
The sun is being kind to us in Copenhagen; the main aim is to enjoy the weather as much we can before the sun hides again under the gray sheets of clouds. We had organized a small picnic at home and there I had made rhubarb lemonade.
As soon as April starts, rhubarb becomes the hot selling vegetable here in the supermarkets. If we look at the reality, rhubarb is eaten as a fruit not as a vegetable…amazing..isn’t. It is used for pies, desserts and many more.
This recipe could also be turned into a cocktail, great for summer parties without the kids.
Facts about rhubarb
- Tender red colored vegetable eaten as a fruit
- Used in Chinese medicines
- Seasonal plant, can’t take cold
- Could be used in savory dishes, desserts, drinks
- Has vitamins, minerals, laxative properties.
I preferred having some texture / roughage in rhubarb lemonade therefore didn’t sieve it. It’s a personal choice. Although it tasted really nice, if you would like then add some chilled water later if it’s too think for you ( if not sieved).
Just to add some color to lemonade, had used pomegranate, squeeze of it will do.
- ½ kg fresh chopped washed rhubarb frozen 500 gm will also do
- ½ cup sugar
- 1 liter water
- Juice of 3 big lemons - squeezed
Boil water, add sugar, chopped rhubarb, cover the lid and cook it for 5-7 minutes.
Close the stove, remove the lid, use the potato masher and mash the cooked rhubarb.
Let it get cool for couple of hrs. or make it a night before and let it chill overnight.
Add lemon juice next day, mix it, add ice cubes and serve chilled.
Fiber in the lemonade makes it rich and yummy
If not a rhubarb fan, the same process could be used for your favorite fruit.