Rhubarb season is here! Often thought of as a fruit as it is usually made into desserts, rhubarb is actually a vegetable and is a good source of Vitamin C, dietary fibre, calcium and potassium. Only the stalks of the rhubarb plant are eaten as the leaves are poisonous to humans. In New Zealand rhubarb grows best from May until October.

If you have rhubarb growing in your garden or know someone that does try this delicious lemonade from Trisha of Naturally By Trisha.

Trisha’s Rhubarb Lemonade

Serves: 1 Jug


1 cup chopped rhubarb

1/4 cup sugar

1/4 cup water plus 1/4 cup fresh squeezed lemon juice

2 cups cold water

Ice cubes to serve


Add the chopped rhubarb, the sugar and the first measure of water to a pot and bring to the boil.

Simmer for approx 15-25 minutes until the rhubarb is soft and mushy.

Strain the mixture through a fine seive (I used my regular metal sieve lined with muslin to gather together into a ball and squeeze out the extra juice).

Add this to a jug with the extra measure of water, the lemon juice and lastly top up generously with ice cubes and lemon slices.