4 Serves
24 Mins
Thoroughly wash the rhubarb and slice it into 1/2 inch pieces using a sharp knife and cutting board.
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Vitamin K
76 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
113 µg / 400 µgCalcium
359 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
1282 mg / 4,700 mgSodium
209 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
11 g / 28 gSugar
79 g / 50 gSaturated Fat
0 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
93 gAlcohol
0 g
In a saucepan, combine the sliced rhubarb, water, half of the blueberries, orange zest, the juice from half an orange, honey, and the scraped seeds of a vanilla bean.
Bring the mixture to a boil over medium heat, then simmer for 5 to 10 minutes until the rhubarb is tender and the liquid has turned a deep pink color.
Remove the pot from the heat and allow the mixture to cool completely to room temperature.
Stir in the lemonade and garnish with the remaining fresh blueberries before serving.
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