It’s rhubarb season and for years now I’ve created rhubarb juice for drinks, like this one. Part of my food story also includes tasting rhubarb in preserves, pies, or square but I’m partial to using rhubarb in this lemonade. I love the tangy with hints of sweetness in every sip. A perfect beverage while reading a book in the shade or as a family-friendly party drink offered to guests of any age.
In my circles, I know a few people who make juice out of rhubarb. This also includes my wonderful mom-in-law too. It’s a tart result but usually, there is a boatload of sugar to “improve” the taste. I wasn’t interested in using refined anything so raw honey became the answer with just the right amount of sweetness. Bonus nutrition as a result.
I expected a pinkish color from the stewed batch but to ensure there was enough of a rich color, I added a few dark red cherries. Perfect! And, this definitely needed to become a lemonade of sorts. After the rhubarb and cherry mixture cooked and cooled slightly, I added the raw honey and lemon to retain as many nutrients as possible instead of them being affected by heat. Here’s where a cheesecloth or cloth bag (they usually come with juicer machines) work really well; the mixture is squeezed out into juice through the cloth. This is the best way possible to ensure every bit of precious juice is extracted from the mix. Every drop counts. You’ll want it all!
Hope you enjoy this delicious beverage as much as I do… especially when the weather is warm. Enjoy!
Rhubarb Cherry Honey Lemonade
Go ahead and serve it to your whole family. This non-alcoholic beverage offers nutrition and satisfies thirsty bodies! Pretty to look at too.
- 6 cups rhubarb cut in small pieces
- 1 cup cherries, pitted fresh or frozen
- 2 1/2 cups water
- 1 Tbsp lemon zest fresh, packed
- 2/3 cup honey raw
- 1/2 cup lemon freshly squeezed
Wash rhubarb and cut into small pieces. Pit cherries if using fresh. Zest or finely grate the outer layer of a lemon.
In a saucepan, add rhubarb pieces, cherries, and the lemon zest. Pour water over to cover the fruit. Stir. Bring to boil, turn down heat to medium-low and cook for approximately 8 to 10 minutes until softened.
Off heat, stir in honey and lemon juice. Set aside to cool.
When cool to the touch, add a portion at a time in a cheese cloth that has been draped over a bowl or you could use a cloth juicer bag inserted into a large measuring cup or bowl. Squeeze out as much liquid as possible from the cheesecloth or cloth bag. Remove the pulp and continue until all the fruit mix has been squeezed into juice.
Store juice in glass jars in the refrigerator until ready to use. Makes almost 6 cups juice.
To serve, add 1 part juice to 1 part still or sparkling water in a pitcher or individual glasses. Add ice cubes and garnish with a cherry and a slice of lemon. A rhubarb "stir stick" adds a practical and creative touch. Cheers!