Rhubarb Mint Lemonade

Prep Notes

My CSA for the summer has started and my first bag contained rhubarb! My dad had lots of rhubarb growing in his garden and my mom used to make rhubarb pie & rhubarb punch. I remember the punch being tasty but sweetened with lots of granulated white sugar! I decided to make my own refreshing summer drink sweetened naturally with raw honey!


6 cups water
3 cups chopped fresh rhubarb
2/3 cup freshly squeezed lemon juice (from about 4 lemons)
A few sprigs of fresh mint
7 Tbs raw honey
Additional sprig is mint, lemon slice & rhubarb stalk for garnish, if desired


Place water in a large pot, add chopped rhubarb and bring to a boil until soft, about 10 minutes.

Once soft, remove rhubarb with a slotted spoon. Remove from heat; honey and mint sprigs and let the mint steep for about 5 minutes. 

Remove mint and carefully pour pot of liquid through a strainer into another pot to remove any remaining rhubarb fibers. 

Add lemon juice, taste test and add more honey if you’d like it a little sweeter. Serve chilled over ice with a stalk of fresh rhubarb, a slice of lemon and fresh mint sprig for garnish. Makes a little over a quart.


This recipe is gluten-free, dairy-free, soy-free, grain-free, and paleo