This post may contain affiliate links. Please see our disclosure policy.
Rhubarb Lemonade Concentrate is my favorite way to bottle up that tart-sweet “early summer” flavor for later. Instead of turning rhubarb into another jar of jam, you’re capturing it as a bright, punchy concentrate that mixes into instant lemonade anytime you want it.
Table of Contents
- Why you’ll love this rhubarb lemonade recipe!
- A Quick Look at the Recipe
- Ingredients for Rhubarb Lemonade Concentrate
- How to Make Rhubarb Lemonade Concentrate
- Canning Rhubarb Lemonade Concentrate
- Altitude Adjustments
- Serving Ideas
- Rhubarb Canning Recipes
- Rhubarb Lemonade Concentrate Recipe
- Drink Canning Recipes
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
This recipe follows the same safe approach used for water bath canning fruit purees and high-acid fruit concentrates: fruit juice + lemon juice + sugar, processed in a boiling water canner. The result is a shelf-stable concentrate that tastes like fresh rhubarb lemonade, without taking up freezer space.
Why you’ll love this rhubarb lemonade recipe!
Rhubarb can be prolific, and when it’s producing, it’s producing, and I can only bake so many crisps before I start looking for other ways to use up the pile on the counter. This concentrate is what I make when I want something that feels special, but doesn’t take an all-day canning session to get there.
I love opening up a jar on a hot afternoon and mix a quick pitcher for the porch, but I also use it as a shortcut when company shows up or when I’m tired of plain iced tea. It’s bright, a little tangy, and gives you the refreshing flavor of rhubarb long after spring has come and gone.
A Quick Look at the Recipe
- Recipe Name: Rhubarb Lemonade Concentrate
- Recipe Type: Lemonade Concentrates (Drinks)
- Canning Method: Waterbath Canning or Steam Canning
- Prep/Cook Time: 1 hour (mostly straining juice)
- Canning Time: 10 Minutes
- Yield: 4 pint jars
- Jar Sizes: Quarter Pint, Half Pint or Pint
- Headspace: 1/4 inch
- Ingredients Overview: Rhubarb Juice, Lemon Juice and sugar
- Safe Canning Recipe Source: Ball Complete Book of Canning
- Difficulty: Easy! Once you’ve extracted the juice, everything is quickly heated and ladled into jars.
- Similar Recipes: The process is very similar to making other lemonade concentrates, like watermelon lemonade concentrate or cherry limeade concentrate. It’s also similar to canning rhubarb juice.
Ingredients for Rhubarb Lemonade Concentrate
This concentrate is essentially a homemade rhubarb syrup balanced with lemon juice, then canned for shelf stability. You’ll cook the rhubarb with a little water to extract the juice, strain it, and then turn that juice into a canning-safe concentrate with lemon and sugar.
- Rhubarb juice: provides the signature tart rhubarb base and the pretty rosy flavor (made by simmering rhubarb with water and straining).
- Lemon juice: gives classic lemonade flavor and boosts acidity for a bright, clean finish.
- Sugar: balances tartness and creates that “concentrate” richness so it tastes great when diluted.
You can adjust sweetness when serving by adding more or less water, or by sweetening individual glasses to taste. You can also add flavorings at serving time (mint, berries, sliced citrus, sparkling water).
How to Make Rhubarb Lemonade Concentrate
You’re going to make rhubarb juice first, then turn it into a concentrate and can it while it’s hot.
Make the rhubarb juice
Combine chopped rhubarb with water in a pot and simmer until the stalks are completely soft and the liquid is strongly flavored. Strain through a jelly bag or fine mesh strainer (line it with cheesecloth if you want a clearer juice), and measure out 4 cups of finished rhubarb juice.
Make the concentrate
Add the measured rhubarb juice to a clean pot with the lemon juice and sugar. Bring it to a boil, stirring until the sugar fully dissolves, then simmer just long enough to ensure everything is fully integrated and hot throughout.
Prepare jars and canner
While the concentrate heats, wash jars and keep them hot. Set up a boiling water canner and bring it to a simmer, then have lids and bands ready.
Fill the jars
Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. De-bubble, adjust headspace if needed, wipe rims, apply lids, and screw bands on fingertip-tight.
Canning Rhubarb Lemonade Concentrate
Place filled jars into the boiling water canner on a rack, ensuring the water covers the jars by at least 1 inch. Return the canner to a full rolling boil, then start timing once it reaches that boil.
Process jars for 10 minutes, adjusting for altitude (see below).
When processing time is complete, turn off the heat, remove the lid, and let jars rest in the canner for 5 minutes to reduce siphoning. Remove jars to cool undisturbed for 12 to 24 hours, then check seals, label, and store.
Altitude Adjustments
The altitude adjustments for water bath canning Rhubarb Lemonade Concentrate are as follows:
- For Under 1,000 Feet in Elevation – 10 minutes for pints and half pints.
- For 1,001 to 6,000 Feet in Elevation – 15 minutes for pints and half pints.
- For Above 6,001 Feet in Elevation – 20 minutes for pints and half pints.
Serving Ideas
Stir the concentrate into cold water for quick lemonade, or swap in sparkling water for a fizzy rhubarb soda. I also love it with iced tea (half tea, half lemonade-style dilution), mixed into a pitcher with sliced lemons and a handful of berries, or used as a sweet-tart drizzle over shaved ice and summer fruit.
I usually use 3 parts water to 1 part concentrate, but the actual ratio is up to you and your tastes.
Rhubarb Canning Recipes
If you tried this Rhubarb Lemonade Concentrate Recipe, or any other recipe on Creative Canning, leave a ⭐ star rating and let me know what you think in the 📝 comments below!
And make sure you stay in touch with me by following on social media!
Rhubarb Lemonade Concentrate
Ingredients
- 2 pounds rhubarb, see notes
- 2 cups water
- 2 cups lemon juice
- 4 cups sugar
Instructions
- Prepare the rhubarb juice: Combine the chopped rhubarb and water in a saucepan. Simmer until the rhubarb is very soft and broken down, then strain to extract the juice. Measure 4 cups rhubarb juice.
- Make the concentrate: In a clean pot, combine 4 cups rhubarb juice, 2 cups lemon juice, and 4 cups sugar. Bring to a boil, stirring until sugar dissolves, then simmer 1 to 2 minutes to heat through.
- Fill jars: Ladle hot concentrate into hot jars, leaving 1/2 inch headspace. Remove bubbles, adjust headspace, wipe rims, and apply lids and bands fingertip-tight.
- Water bath can: Process in a boiling water canner for 10 minutes (adjust for altitude). Turn off heat, rest jars 5 minutes in canner, then remove to cool 12 to 24 hours.
- Store: Check seals, label, and store sealed jars in a cool, dark place. Refrigerate after opening.
Notes
Altitude Adjustments
The altitude adjustments for water bath canning Rhubarb Lemonade Concentrate are as follows:- For Under 1,000 Feet in Elevation – 10 minutes for pints and half pints.
- For 1,001 to 6,000 Feet in Elevation – 15 minutes for pints and half pints.
- For Above 6,001 Feet in Elevation – 20 minutes for pints and half pints.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Drink Canning Recipes
Find the perfect recipe
Searching for something else? Enter keywords to find the perfect recipe!
