Rhubarb Lemonade

by Cindy Suelzle on April 26, 2016
Cindy Suelzle
Overall Rating: 5/5 | Kids Rating: 0/5


Where I come from, hearty rhubarb bursting through the cold ground is the first sign that spring is officially here. A native of Siberia it was probably brought to Alberta by Ukrainian settlers in the last century. It’s a nutritional powerhouse that provides a great number of fantastic health benefits, and although we regard it as a fruit, it really is a vegetable. ..... Can anything be more refreshing than rhubarb and lemon in a chilled glass? And as usual, THRIVE makes a good thing simpler.

Serves: 8

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Total Time:
Prep Time:
Cook Time:
20 min
10 min
10 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In large saucepan, stir together rhubarb and sugar into 2 cup water and bring to boil. Reduce heat and simmer, stirring from time to time to prevent scorching for about 10 minutes. You want the rhubarb to be soft.
  2. Remove from heat and strain thru sieve to get a reasonably clear juice. Save the pulp for lots of other uses or to just eat. :-) Stir in THRIVE Lemonade powder. Let syrup cool. You can store this 'syrup' in the fridge for a few days.
  3. When ready to serve, pour syrup Into pitcher, add 6 cups cold water and stir to completely blend. Add ice and serve.