Rhubarb Ginger Lemonade - WI Whisk Recipe of the Week


From Wisconsin from Scratch, the most beautiful (and tasty!) beverage to serve at all your spring gatherings!



  1. Combine rhubarb pieces, ginger pieces, and lemon juice in a food processor and process until very well chopped, about 30 seconds.

  2. Strain rhubarb mixture through a fine-mesh strainer or cheesecloth, squeezing to remove all liquid from the pulp. You should end up with about ½ cup liquid. Discard pulp. Pour liquid into a 1 quart container, such as a mason jar.

  3. Add the sugar, and fill to 1 quart with cold water. Cap mason jar and shake vigorously to mix until sugar is dissolved (if using another type of container, give everything a vigorous stir instead). Pour into glasses over ice and garnish with a lemon slice if desired. Store lemonade in a sealed container in the refrigerator.

  4. I find that as the lemonade sits, the ginger tends to settle out of the mixture, but never fear: a quick stir or shake before serving will get things remixed again!

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