Rhubarb & Strawberry Lemonade

Luise and Elsa are visiting friends and family in Denmark, so I’m all alone this week. Being without my girls of course makes me feel unbelievably lonely, but I’ve decided to use this time to catch up on two of my favorite hobbies:
Nr 1. Spending time in the kitchen.
Nr 2. Sleeping.

All you parents out there know that infants = less sleep and more shortcuts in the kitchen. So this week is all about spending more time cooking for myself and sleeping through a whole night.

I actually like to cook for myself. I seem to expand my boundaries and try new flavors and recipes, probably since I am the only one who has to eat it if it ends up not tasting good.

This Rhubarb & Strawberry Lemonade is one example of me trying something new. It’s actually my first attempt ever on making lemonade (if you don’t count when I assisted my mum in making Elderflower Lemonade, 20 years ago).

I believed that making lemonade was complicated. But it’s really not. You boil fruit and spices with water and some kind of sweetener, strain it through a sieve and serve with lots of ice. The result is a thousand times better than the supermarket version. Plus your kitchen will smell divine from the fruit and spices.

This lemonade is flavored with lime, mint leaves, ginger and vanilla, which gives it a sweet (but not too sweet) and very refreshing taste. All together it was great experience making this lemonade. The only boring part is drinking it alone …

Rhubarb & Strawberry Lemonade
Makes around 8 cups of Lemonade

I have used the natural sweetener Birch Tree Xylitol instead of sugar. It is roughly as sweet as normal sugar but with only two-thirds the food energy. If you can’t find xylitol you can replace it with raw cane sugar or grated palm sugar (or of course normal sugar).

4 cups (1 lb) rhubarbs, chopped into 3/4-inch pieces
2 cups (12 oz) strawberries, divided in half
3 inch ginger, peeled and chopped into 1 inch pieces
1 cup xylitol (add more if you prefer it sweeter)
1 vanilla pod, sliced open
4 cups water
juice from 2 lime (1/3 cup)
20 mint leaves

Decorate with: A handful of chopped fresh rhubarb, strawberries and a couple of slices of lime.

In a medium size saucepan, combine rhubarb, strawberries, ginger, xylitol, vanilla pod and water. Bring it to a boil and then lower the temperature. Add the lime juice and the mint leaves. Simmer for 20-25 minutes while stirring occasionally. Strain the lemonade through a sieve, removing the pulp. Let it cool in the refrigerator. If left in an air-tight container it can stay fresh for about a week. Serve in a large pitcher with lots of ice, fresh rhubarbs, strawberries and slices of lime.


  • I made this yesterday with our excess of rhubarb growing in the garden and it was delicious!!! Thank you!
  • I highly, highly suggest visiting Seattle and the area (the San Juan Islands are also so beautiful). Of course I live in Seattle so I like to brag. There's also a nice Scandinavian population up here. :) As for California, go to wine country. Yes, yes, yes. By the way, if I had mascarpone I would be making that cheesecake right now.
  • I love the sound of this. Rhubarb and strawberry are some of my favorite flavors, can't wait to give this a try. Chow for now.
  • Eva
    I really enjoyed reading and imagining what a great taste that would be. Unfortunately I've never tasted rhubarb in my life - seems there's not much of it in this part of the world (Bulgaria, Balkans). Any ideas for a substitute? Not much trouble, just wondering ...
  • This looks wonderful. I've always knew there had to a wonderful summer time drink using fresh rhubarb. I need an excuse to make this!
  • Beauuuuutiful and no doubt tasty - thanks for a great post!
  • Your lemonade looks beautiful...and so unique and interesting!!
  • This is the second time today I've seen a beverage that has rhubarb. The other was a rhubarb gin and tonic. I might have to combine this with that drink... maybe do this but add a little vodka. :-)
  • Lisa
    It just hit 90 degrees in Chicago! I decided to make a trip to the farmer's market and made this delicious drink to hand out to my friends. They were so happy to sip it after a long humid day!!!
  • This sounds so refreshing and it's a nice twist on regular lemonade! I'm going to have to try that lemon spelt bread you just posted too, yum!
  • An other sweetner that you can use is Stevia (a herb) to much xylitol is not good for the tummy (but is great for the teeth). looks very yummie!
  • Mary
    This looks delish! But am I right that there is no actual lemons in the recipe? Just makin' sure I'm not missing something before I make it! :)
    • Hi Mary, you're not missing anything. We use lime instead of lemons. Hope you'll like it! /David
  • This looks absolutely divine!-and I am sure it tastes the same! I use xylitol most often now--has a nice sweet to it. This surely works for the alkaline lifestyle-yeh! Just wish I could get rhubarb all year with a yummy recipe like this! I am coming to Stockholm for just 2 nights and one day (a Saturday in June)--any thoughts on places for healthy meals while we are in town that you can suggest? Juice bar? Good salads? and Yummy dinner- I do eat some fish:)
    • Hi Julie, of course we can help you out with some good places in Stockholm. We are actually planning on posting a vegetarian, organic Stockholm guide some time soon. We will email you a few favorites as soon as we have written them down. /David
  • I love love love rhubarb, grew up eating it every summer in pies, sauces, tarts, crumbles, tortes, custards, you name it. But never lemonade. What a stellar idea! Especially with all that ginger and lime...my mouth is watering just thinking of it, and the photos make my lips pucker. I live alone and feel much more experimental when I know I will only have to feed myself :) Y
  • My bad... i should've read the comment just above ;) Thanks.
  • Every blog is so gorgeous on here! What kinda of camera and lens do you use? Your blog is always picture perfect.
  • kellie
    just found your website and it is fabulous! I have some lemon spelt bread rising (using barley flakes though) and will have a go at the funky lemonade too. Can you let us all know what kind of camera and lenses you use? Your photography is amazing and inspiring. Thanks!
    • Hi Kellie, I'm glad you like our blog, and my pictures! I use an old Canon Eos 5D with a 50 mm/1.4 lens, that I have got from my much more talented sister, who actually works as a photographer. The camera is great, but for me it has been all about learning how to use natural light. /David
  • Goodness that looks refreshing! The colours are so vibrant and happy and reminds me that summer is ALMOST here - and then we can drink lots of lemonade. I love the flavours you incorporated here (lime, mint leaves, ginger and vanilla) - thanks for your constant inspiration :)
  • Ohhh, absolutely WONDERFUL!! I hope you have a splendid vacation and don't miss your ladies too much. This is the best lemonade I have ever, ever seen - and I've seen a lot!! :-) Can't wait to try it!
  • This is such a beautiful recipe. And the photos, gorgeous!
  • I like the idea of adding ginger, it would be nice and refreshing. It's a gorgeous colour too!
  • That is just lovely! So so pretty!
  • Wow. So pretty! It's been +25 C or over here for a few days now - this looks perfect for a hot summer day. Once again, a gorgeous post and delicious recipe!
  • Beautiful! It is enough to simply see it, I cannot imagine how I would feel if it was my own kitchen.
  • Your blog and photos are just so beautiful. It's so calm and relaxing around here :) I'm going to make this when I have my MOMS Club ladies & kids over this week. Thanks for the inspiration :)
  • wow, this looks so refreshing! I've never made lemonade by boiling fruit... I'm definitely going to try this out : )
  • Thank you, thank you for sharing this wonderful recipe! It looks exactly as I imagined it - gorgeous and full of freshness. I have to buy new rhubarb to give it a try. I can't have enough of rhubarb as it's now in season. I've already made a rhubarb crumble and rhubarb sponge pudding. This lemonade will be a nice change.

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