Rhubarb lemonade

Source: Johannes Hõimoja

Rhubarb lemonade

recipe author:

Janno Lepik
Head chef
Leib Resto ja Aed

They say that Estonians are the most stationary nation in Europe – thousands of years ago, our forefathers gathered on this land and decided to stay. Celebrating the 100th anniversary of our country, we carry with us traditions and wisdom that has been passed down from generation to generation. The roots of our story go way back. On the 100th birthday of our country, we look back and appreciate our old recipes and ancient customs. We want to prepare traditional dishes in a way that all Estonians know and love while also adding a contemporary touch.

Prior to the 19th century, rhubarb was used primarily as a medicinal plant and became more common as food only later. Rhubarb compote, juice and wine were made in manors. Rhubarb gained popularity among Estonians during the two World Wars. Rhubarb cakes and pastry remain spring and summertime favourites to this day. Many people also make various rhubarb drinks – juice, lemonade and kvass.

Course: Beverage
Serves: 1
Preparation time: 10 min
Difficulty: easy


80 ml rhubarb juice
80 ml sparkling water
6 peppermint leaves

Sugar syrup (200 ml)
100 ml water
100 g sugar
1 vanilla pod (or vanilla extract)


1. If rhubarb is in season, press the juice yourself.
2. Put water and sugar in a saucepan and bring to boil. Add the halved vanilla pod and let it cool.
3. Place ice cubes, mint leaves, rhubarb juice, sugar syrup and sparkling water in a glass. Mix and serve.

Photos by: Johannes Hõimoja

Last updated : 03.05.2018
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