Rhubarb orange and cardamom lemonade
User Reviews
4.0
6 reviews
Good
-
Prep Time
5 mins
-
Cook Time
5 mins
-
cooling the lemonade
30 mins
-
Total Time
40 mins
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Servings
6 servings
-
Calories
50 kcal
-
Course
Drinks
-
Cuisine
International
Rhubarb orange and cardamom lemonade
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 lb rhubarb 3 large stalks, 500g
- 6 cups water 1.5 l
- Juice from 1 small orange
- Juice from 1/2 lemon
- zest from ½ organic orange in 1 piece, not grated
- 4 cardamom capsules
- 4 heaped tablespoons xylitol or to taste, can be also sweetened with sugar
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Instructions
- Wash the rhubarb and cut into approx. 3 cm /1-inch pieces, slightly crush cardamom capsules (only to open them), squeeze the juice from 1 small orange, ½ lemon and cut off a large piece of the orange skin.
- Add all ingredients into a large pot, sweeten to taste with xylitol/sugar, bring to a boil over medium heat, then simmer for a couple of minutes until the rhubarb is soft and begins to fall apart.
- Take the pot off the heat and allow to stand for approx. 30 minutes (optional), then strain through a mesh strainer, squeezing as much liquid from the rhubarb as possible.
- The lemonade can be served warm or cold, with ice cubes.
- Enjoy!
Notes
- The lemonade will keep up in the fridge for up to 3 days (but don’t forget to strain it and discard the cooked rhubarb).
Nutrition Information
Show Details
Calories
50kcal
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
6 reviews
Good
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