Be sure to stir or shake the pitcher of lemonade before serving.

Try to use fresh squeezed lemon juice if possible. You may need around 8 lemons to reach the required amount of juice if your lemons are smaller.

The rhubarb puree is better made ahead and chilled for a few hours before using.

You can also refrigerate your pitcher of water in advance so it is nice and cold when you make the lemonade.

If a potato masher is not enough to help you break down the rhubarb as it cooks, an immersion blender will do the job nicely. 

If you don’t have an immersion blender, you could pour the rhubarb puree into a blender and pulse until smooth.

You will want this to be on the sweeter side, because not only is rhubarb tart, but so are the lemons. The finished drink will be sweet while still having a little tartness to it. If you want it sweeter, by all means add a little extra sugar to the puree as it cooks. 

I advise juicing the lemons as you are assembling this, rather than doing this part ahead of time. This way, the lemon juice is nice and fresh. 

There is no need to add any sugar to the lemon juice and water, because all the sweetening you need is in the puree. 

I don’t recommend using store bought lemon juice for this recipe, it just isn’t as fresh as bottled.

I suggest using a pitcher with a good tight lid that allows you to shake it up. Shaking really helps combine the rhubarb puree with the water and lemon juice.

This recipe is easily doubled. As the recipe is written, it yields about a half gallon and you can easily make more.

If you want to try something a little different with this recipe, you could make strawberry rhubarb lemonade by switching out half the rhubarb for an equal amount of strawberries and carry on making the recipe as normal!

When serving, don't forget to give the lemonade a good stir before pouring. If it has been sitting in the fridge, the puree will settle at the bottom and this reincorporates the puree.