Rhubarb Ginger Lemonade
Rhubarb season gets me excited. The best part about it is many people grow it and are willing to share. My Dad grows it in his garden, and whenever he tells me to come over and get some I start to think about all sorts of delicious things to make with it. Although it is wonderful in desserts, I think it is equally delicious in drinks or savory dishes. One of my favorite drinks is combining it with tart lemons and spicy ginger for a refreshing non-alcoholic summer cooler. I add in local honey to sweeten it, instead of the sugar usually found in lemonade, and it is delicious! This recipe is perfect for two, but if you wanted you could make a larger batch and serve it to guests at a summer party because it is easy to make ahead of time just hold off on adding the ice.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
In a small saucepan, place rhubarb, ginger, and water, and cook over medium heat until cooked and softened, about 4-5 minutes. Chill, then puree with honey, and 1 tsp pure vanilla extract. Add to a glass with 2 cups water, 1/3 cup lemon juice and a few ice cubes, and stir until blended.
Rate this Recipe
- Allergen Friendly