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Giving is always in season. Make someone's day
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Strawberry Rhubarb Lemonade

On the next hot and steamy day reach for this strawberry rhubarb lemonade recipe to cool you down.

I love a tall glass of homemade lemonade on a really hot day, and this strawberry rhubarb version is a delicious twist. It's easy to make, and lets you incorporate what I think is one of the greatest flavour pairings ever devised into a refreshing drink. That's right, if you love strawberry rhubarb pie, you are going to love this lemonade.

If you are looking for a lemonade even lower in calories, omit the strawberries. It will bring the calories down to 18 calories per serving while still tasting just as refreshing.

This strawberry rhubarb lemonade is dairy-free, gluten-free, vegan, and sugar-free.


TIP: Instead of discarding it, use some of the softened strawberry and rhubarb as garnish at the bottom of the glass, or use it to make a dessert like strawberry rhubarb muffins, or strawberry rhubarb bread.

TIP: Don't feel like making lemonade? Turn the strawberry rhubarb syrup into a sauce for desserts by adding a tablespoon of cornstarch to the pot once the rhubarb is soft. Simmer until it thickens, strain, and enjoy over plain rice, on ice cream, or as a thick hot drink that tastes like strawberry rhubarb pie.



(Makes 6 servings)

  • 3 cups strawberries, whole, hulled

  • 3 cups rhubarb, chopped, leaves discarded

  • 6, 1/2 cups water

  • 1 cup Swerve (or other 1-to-1 sugar substitute)

  • juice of 2 large lemons

  • 1 bunch fresh mint (optional)



In a pot over medium-high heat, add the water and sweetener. Stir until the sweetener is dissolved. Add the strawberries and rhubarb and bring to a simmer, stirring occasionally. Reduce the heat to medium and continue simmering and stirring occasionally until the rhubarb is soft.

Remove the pot from the heat and allow the strawberry rhubarb syrup to come to room temperature before straining the syrup into a pitcher. Refrigerate the pitcher of syrup for at least 2 hours.

Once the strawberry rhubarb syrup is very cold, mix in the lemon juice until well combined. Taste to ensure it is not too sweet or sour for your palate. If too sweet, add some additional lemon juice. If too sour, add additional sweetener.

In the bottom of each glass, add a few sprigs of mint and bruise it with a spoon to release the oils from the leaves (optional). Fill the glass with ice cubes and pour in the strawberry rhubarb lemonade. Garnish with a wedge of lemon and enjoy!


Nutritional Information Per Serving:

total calories = 42 | total fat = 0.34g | saturated fat = 0.01g | cholesterol = 0mg | sodium = 2mg | carbohydrates = 50.17g | dietary fibre = 2.75g | sugars = 4.65g | protein = 0.93g

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