Rhubarb Lemonade from Maine Sugar Free, Keto Friendly

This recipe was given to me in Maine by the Amish settlers of the Hodgton area. If you are anywhere near Houlton or Danforth, make sure to visit the farm stand as everything is locally grown and the string beans, lettuce and rhubarb is to die for.

Rhubarb is a large celery-type stalk plant that grows into a bush and much resembles oversized celery. The stalks can be greenish red and even a deep purple. Stalks themselves are used in many dishes from soups to jams and jellies and most often rhubarb pie.

Unfortunately the stalks themselves have a bitter taste so most often these recipes call for sugar, but for this lemonade I used Monkfruit to sweeten.

Now, medicinally the dried roots have been utilized in traditional Chinese medicine for thousands of years to reset the GI tract and help treat intestinal issues. You can google Chinese TCM and Rhubarb to learn more about this.

When harvesting, only the stalks are eaten, most commonly in sweet soups, jams, sauces, pies, tarts, crumbles, cocktails, and rhubarb wine.

For this recipe you will use one large stalk and yield three mason jars full of lemonade.

You can see the finished product on my TikTok below. However, it’s easy to do.

SUPPLIES:

Three mason jars

boiling pot

strainer

knife

bowl

spatula

scoop or ladle

one stalk rhubarb

monkfruit (to taste)

DIRECTIONS:

1. Remove the edge of the back of the stalk, which comes down into a strip. Removal of this “skin” will help you cut and chop it better.
2. Chop the stalk into tiny bits, almost like you would dice celery for salad.
3. Add to a pot of water and cover 3/4 and boil down to 1/2. Let boil for 15 additional minutes.
4. Add more water to 3/4 and boil again down to 1/2.
5. Remove from heat and strain into a bowl. Use the spatula to smush the fiberious material into the strainer so that all juice is removed and drips down into the bowl.
6. Let the bowl cool somewhat before handling.
7. Use the scoop or ladle and fill three large mason jars half way with the stock.
8. Add monkfruit and stir into each.
9. Fill the rest of the way with the leftover stock, splitting evenly, and top the rest with fresh cold water.

This lemonade will last in the fridge for a few days. It has a bitter sweet taste and is good for you!

As an alternative, I also cut up some fresh watermelon and use a few cubes in each to make it look pretty and become a little sweeter.

Enjoy!

RetroChalet (@retrochalet) | TikTok

@retrochalet

Hello.#monkfruit @Splenda #lemonade #rhubarb #amishtiktok #amish #amishrecipe #recipe #drinkrecipe #drinkrecipes #recipetok #healthyrecipe @splendalatam #ketorecipes #keto #fyp #healthyliving #healthyrecipes #healthy #maine

♬ 农场欢笑 A Happy – codemusic

Let me know how this recipe worked for you!

Find more recipes here at Recipes at White Witch MagazineWitch Magazine , Witchy Shit by RetroChalet