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+ servings
rhubarb lemonade
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4 from 2 votes

Rhubarb orange and cardamom lemonade

Delicious spring beverage that is sweet, slightly sour and very refreshing.
Course beverage
Cuisine international
Keyword rhubarb lemonade, rhubarb orange lemonade
Prep Time 5 minutes
Cook Time 5 minutes
cooling the lemonade 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 50kcal
Author Aleksandra


  • 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


  • 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!


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).


Calories: 50kcal