Rhubarb Lemonade

0% would make this recipe again

Easy to make and thirst-quenching.

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6 cups water 1.5 L
4 tbsp maple syrup 60 mL
2 stalks rhubarb, cut into 1cm pieces 200 g
1 1/2 cup strawberries, hulled and quartered 220 g
2 lemons 240 g
20 leaves fresh mint 1 g
20 ice cubes


  1. Combine the syrup and 2 cups (500 ml) of water in a saucepan. Bring to a boil then add rhubarb and strawberries. Lower the heat and cook 5 min. Add a little lemon zest and mint. Cook 2-3 additional minutes.
  2. Pass through a sieve over a pitcher without pressing (wait for the juice to drain completely). Add the lemon juice and remaining water. Mix well, then put the pitcher in the refrigerator for at least 2 hours.
  3. Pour the lemonade into glasses, add ice cubes, mint leaves and a few strawberry rounds.

Nutrition Facts Table

per 1 serving (230 g)


% Daily Value




0 g

0 %

Saturated 0 g
+ Trans 0 g

0 %


0 mg


10 mg

0 %


9 g

3 %


1 g

4 %


6 g

Net Carbs

8 g


0 g

Vitamin A

0 %

Vitamin C

34 %


3 %


2 %


This recipe is :
Diet-related health claims  :
Good source of  :
Manganese, Vitamin C
Source of  :
Vitamin B2, Vitamin K
Low  :
Free  :
Cholesterol, Fat, Saturated Fat, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Other Foods ½

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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