« Back to the list of recipes
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.
By: Emily Betz Tyra
Photographer: Todd Zawistowski
- 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.
MyNorth Food & Wine Up North Newsletter
- Impress your guests with great recipes from area chefs and restaurants.
- Be in the know when it comes to our local wine scene.
- Stretch your dining dollars with seasonal restaurant specials for every budget.
All this and more when you subscribe to our FREE monthly e-newsletter, Food & Wine Up North. Start your free subscription today.