© 2010 Green Kitchen Stories Rhubarb_Lemonade_2

Rhubarb & Strawberry Lemonade

Luise and Elsa are visiting friends and family in Denmark, so I’m all alone this week. Being without my girls of course makes me feel unbelievably lonely, but I’ve decided to use this time to catch up on two of my favorite hobbies:
Nr 1. Spending time in the kitchen.
Nr 2. Sleeping.

All you parents out there know that infants = less sleep and more shortcuts in the kitchen. So this week is all about spending more time cooking for myself and sleeping through a whole night.

I actually like to cook for myself. I seem to expand my boundaries and try new flavors and recipes, probably since I am the only one who has to eat it if it ends up not tasting good.

This Rhubarb & Strawberry Lemonade is one example of me trying something new. It’s actually my first attempt ever on making lemonade (if you don’t count when I assisted my mum in making Elderflower Lemonade, 20 years ago).

I believed that making lemonade was complicated. But it’s really not. You boil fruit and spices with water and some kind of sweetener, strain it through a sieve and serve with lots of ice. The result is a thousand times better than the supermarket version. Plus your kitchen will smell divine from the fruit and spices.

This lemonade is flavored with lime, mint leaves, ginger and vanilla, which gives it a sweet (but not too sweet) and very refreshing taste. All together it was great experience making this lemonade. The only boring part is drinking it alone …

Rhubarb & Strawberry Lemonade
Makes around 8 cups of Lemonade

I have used the natural sweetener Birch Tree Xylitol instead of sugar. It is roughly as sweet as normal sugar but with only two-thirds the food energy. If you can’t find xylitol you can replace it with raw cane sugar or grated palm sugar (or of course normal sugar).

4 cups (1 lb) rhubarbs, chopped into 3/4-inch pieces
2 cups (12 oz) strawberries, divided in half
3 inch ginger, peeled and chopped into 1 inch pieces
1 cup xylitol (add more if you prefer it sweeter)
1 vanilla pod, sliced open
4 cups water
juice from 2 lime (1/3 cup)
20 mint leaves

Decorate with: A handful of chopped fresh rhubarb, strawberries and a couple of slices of lime.

In a medium size saucepan, combine rhubarb, strawberries, ginger, xylitol, vanilla pod and water. Bring it to a boil and then lower the temperature. Add the lime juice and the mint leaves. Simmer for 20-25 minutes while stirring occasionally. Strain the lemonade through a sieve, removing the pulp. Let it cool in the refrigerator. If left in an air-tight container it can stay fresh for about a week. Serve in a large pitcher with lots of ice, fresh rhubarbs, strawberries and slices of lime.


  1. Posted 17 May ’10 at 01:10 | #

    Thank you, thank you for sharing this wonderful recipe! It looks exactly as I imagined it – gorgeous and full of freshness. I have to buy new rhubarb to give it a try. I can’t have enough of rhubarb as it’s now in season. I’ve already made a rhubarb crumble and rhubarb sponge pudding. This lemonade will be a nice change.

  2. Posted 17 May ’10 at 01:22 | #

    wow, this looks so refreshing!
    I’ve never made lemonade by boiling fruit… I’m definitely going to try this out : )

  3. Posted 17 May ’10 at 04:09 | #

    Your blog and photos are just so beautiful. It’s so calm and relaxing around here :) I’m going to make this when I have my MOMS Club ladies & kids over this week. Thanks for the inspiration :)

  4. Posted 17 May ’10 at 04:13 | #

    Beautiful! It is enough to simply see it, I cannot imagine how I would feel if it was my own kitchen.

  5. Posted 17 May ’10 at 05:07 | #

    So beautiful! What a winner.

  6. Posted 17 May ’10 at 09:19 | #

    Wow. So pretty! It’s been +25 C or over here for a few days now – this looks perfect for a hot summer day. Once again, a gorgeous post and delicious recipe!

  7. Posted 17 May ’10 at 09:31 | #

    That is just lovely!

    So so pretty!

  8. Posted 17 May ’10 at 15:26 | #

    I like the idea of adding ginger, it would be nice and refreshing. It’s a gorgeous colour too!

  9. Posted 17 May ’10 at 15:33 | #

    This is such a beautiful recipe. And the photos, gorgeous!

  10. Posted 18 May ’10 at 00:36 | #

    Ohhh, absolutely WONDERFUL!! I hope you have a splendid vacation and don’t miss your ladies too much. This is the best lemonade I have ever, ever seen – and I’ve seen a lot!! :-) Can’t wait to try it!

  11. Posted 18 May ’10 at 03:18 | #

    Goodness that looks refreshing! The colours are so vibrant and happy and reminds me that summer is ALMOST here – and then we can drink lots of lemonade.

    I love the flavours you incorporated here (lime, mint leaves, ginger and vanilla) – thanks for your constant inspiration :)

  12. kellie
    Posted 18 May ’10 at 11:59 | #

    just found your website and it is fabulous! I have some lemon spelt bread rising (using barley flakes though) and will have a go at the funky lemonade too. Can you let us all know what kind of camera and lenses you use? Your photography is amazing and inspiring. Thanks!

    • Posted 19 May ’10 at 01:06 | #

      Hi Kellie, I’m glad you like our blog, and my pictures!
      I use an old Canon Eos 5D with a 50 mm/1.4 lens, that I have got from my much more talented sister, who actually works as a photographer. The camera is great, but for me it has been all about learning how to use natural light.

  13. Posted 19 May ’10 at 19:11 | #

    Every blog is so gorgeous on here! What kinda of camera and lens do you use? Your blog is always picture perfect.

  14. Posted 19 May ’10 at 19:12 | #

    My bad… i should’ve read the comment just above ;)

  15. Posted 19 May ’10 at 23:31 | #

    I love love love rhubarb, grew up eating it every summer in pies, sauces, tarts, crumbles, tortes, custards, you name it. But never lemonade. What a stellar idea! Especially with all that ginger and lime…my mouth is watering just thinking of it, and the photos make my lips pucker. I live alone and feel much more experimental when I know I will only have to feed myself :) Y

  16. Posted 20 May ’10 at 20:27 | #

    This looks absolutely divine!-and I am sure it tastes the same! I use xylitol most often now–has a nice sweet to it. This surely works for the alkaline lifestyle-yeh! Just wish I could get rhubarb all year with a yummy recipe like this! I am coming to Stockholm for just 2 nights and one day (a Saturday in June)–any thoughts on places for healthy meals while we are in town that you can suggest? Juice bar? Good salads? and Yummy dinner- I do eat some fish:)

    • Posted 25 May ’10 at 01:06 | #

      Hi Julie, of course we can help you out with some good places in Stockholm. We are actually planning on posting a vegetarian, organic Stockholm guide some time soon. We will email you a few favorites as soon as we have written them down.

  17. Mary
    Posted 21 May ’10 at 14:22 | #

    This looks delish! But am I right that there is no actual lemons in the recipe? Just makin’ sure I’m not missing something before I make it! :)

    • Posted 22 May ’10 at 08:25 | #

      Hi Mary, you’re not missing anything. We use lime instead of lemons. Hope you’ll like it!

  18. Posted 21 May ’10 at 16:44 | #

    An other sweetner that you can use is Stevia (a herb) to much xylitol is not good for the tummy (but is great for the teeth). looks very yummie!

  19. Posted 23 May ’10 at 00:27 | #

    This sounds so refreshing and it’s a nice twist on regular lemonade! I’m going to have to try that lemon spelt bread you just posted too, yum!

  20. Posted 23 May ’10 at 21:05 | #

    Wow! Incredible!

  21. Lisa
    Posted 24 May ’10 at 23:11 | #

    It just hit 90 degrees in Chicago! I decided to make a trip to the farmer’s market and made this delicious drink to hand out to my friends. They were so happy to sip it after a long humid day!!!

  22. Posted 27 May ’10 at 20:42 | #

    This is the second time today I’ve seen a beverage that has rhubarb. The other was a rhubarb gin and tonic. I might have to combine this with that drink… maybe do this but add a little vodka. :-)

  23. Posted 27 May ’10 at 21:29 | #


  24. Posted 27 May ’10 at 23:09 | #

    Your lemonade looks beautiful…and so unique and interesting!!

  25. Posted 29 May ’10 at 17:41 | #

    Beauuuuutiful and no doubt tasty – thanks for a great post!

  26. Posted 30 May ’10 at 01:54 | #

    This looks wonderful. I’ve always knew there had to a wonderful summer time drink using fresh rhubarb. I need an excuse to make this!

  27. Eva
    Posted 30 May ’10 at 21:15 | #

    I really enjoyed reading and imagining what a great taste that would be. Unfortunately I’ve never tasted rhubarb in my life – seems there’s not much of it in this part of the world (Bulgaria, Balkans).
    Any ideas for a substitute? Not much trouble, just wondering …

  28. Posted 2 Jun ’10 at 03:01 | #

    I love the sound of this. Rhubarb and strawberry are some of my favorite flavors, can’t wait to give this a try.
    Chow for now.

  29. Posted 6 Jun ’10 at 05:36 | #

    I highly, highly suggest visiting Seattle and the area (the San Juan Islands are also so beautiful). Of course I live in Seattle so I like to brag. There’s also a nice Scandinavian population up here. :) As for California, go to wine country. Yes, yes, yes. By the way, if I had mascarpone I would be making that cheesecake right now.

  30. Posted 13 Jul ’10 at 20:53 | #

    I made this yesterday with our excess of rhubarb growing in the garden and it was delicious!!! Thank you!

  31. Posted 30 Jul ’10 at 00:01 | #

    This bevie looks amazing! Such beautiful photos! I hope you will submit this to http://www.findingvegan.com! ~Kathy

  32. Posted 2 Aug ’10 at 00:18 | #

    I’m sorry I’ve missed rhubarb season here. This sounds wonderful!

  33. Debby
    Posted 29 Aug ’10 at 22:30 | #

    This recipe sounds great!
    I love a good strawberry drink :)
    but I’d love to try this with other fruits as well! Maybe some stonefruits like peaches or nectarines

  34. Posted 6 Apr ’11 at 04:50 | #

    Hi! We’re hosting and online seasonal ingredient potluck! The seasonal ingredient for April is rhubarb. If you’d like to share your recipe, feel free to add your link http://betsylife.com/?p=3688 Ps. Friday’s are “happy hour” for drinks and apps!

  35. Sini
    Posted 2 Jul ’12 at 10:22 | #

    What a fabulous recipe! I made it last Friday and fell for it instantly. I could imagine to cook it down a bit and serve it as an apéritif with sparkling wine.

  36. Lindsay
    Posted 28 May ’13 at 12:41 | #

    Yum! Made this recipe at the weekend and it was incredibly delicious topped up with sparkling water. Perfect for the sunny weather we had. We’ve had a glut of rhubarb and this was a super new idea for it, used Madagascan vanilla extract instead of pod. And the great pictures inspired me to serve it from the Kilner jars too. Thanks x

  37. Theresa
    Posted 5 Jun ’13 at 04:22 | #

    Am I missing something? This is called “Strawberry Rhubarb Lemonade” but I don’t see any lemons or lemon juice mentioned anywhere. Did I miss it? Or is this a Limeade??

    • Posted 20 May ’14 at 18:59 | #

      It definitely is a lemonade – it calls for “juice from 2 lime (1/3 cup)”!

  38. Posted 17 Nov ’16 at 14:12 | #

    It’s so easy and so delicious! I can’t get enough of these!

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