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4.0 from 6 votes

Rhubarb orange and cardamom lemonade

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
cooling the lemonade
30 mins
Total Time
40 mins
Servings: 6 servings
Calories: 50 kcal
Course: Drinks
Cuisine: International

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. The lemonade can be served warm or cold, with ice cubes.
  5. 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

Calories 50kcal (3%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 50

% Daily Value*

Calories 50kcal 3%

* Percent Daily Values are based on a 2,000 calorie diet.