Strawberry Rhubarb Lemonade

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Makes 4 servings

2 cups rhubarb

2 cups strawberries

1 vanilla pod

1⁄2 cup honey

4 cups water

2 lemons

Forget ready-made mixes. Here’s how to whip up a more natural version of this summer staple, from David Frenkiel and Luise Vindahl, authors of Vegetarian Everyday.


1. Chop 2 cups rhubarb, 2 cups strawberries, and a vanilla pod in half.

2. Add everything to a large saucepan with 1⁄2 cup honey and 4 cups water. Bring to a boil, then let simmer for 30 minutes.

3. Slice 2 lemons (thinly) and add to pan. Let simmer for 5 more minutes.

4. Pour into a container and leave to steep for a few hours.

5. Strain if you’d like, and serve with lots of ice on a hot summer day.

Per Serving:

Calories: 133

Carbohydrates: 37 g

Fat: 1 g

Protein: 2 g

Fiber: 5 g