Rhubarb Lemonade

Rhubarb or “pieplant” is often used as fruit, but it’s actually a member of the buckwheat family and so, a vegetable. Rhubarb thrives in cool, damp, Northern climates, and our Northern Michigan rhubarb is at its peak in June. Celerylike stalks of rhubarb are prized for their tart flavor for use in pies, tarts, sauces and beverages. Try this sparkly summertime tonic, perfect for sipping on the front porch.


  • 3 cups fresh or frozen rhubarb chopped
  • 3⁄4 cup sugar
  • 1 6-ounce can frozen pink lemonade
  • 3 cups water
  • 1 16-ounce diet lemon-lime soda


Place rhubarb, sugar, lemonade and water in medium sauce pan. Cook 10 minutes or until rhubarb is soft. Mash rhubarb and strain to get all the juice out. Refrigerate syrup. Mix syrup and a bottle of lemon lime soda and serve.