I’ve been feeling incredibly inspired lately when it comes to my rhubarb recipes, I’ve got just one more coming up but for today I have made a beautiful spring limenade. Yes limenade! Not only do I love the word (it’s way nicer than limeade) but I personally always prefer the taste of limes over lemons anyway. Now usually limonades/lemonades are not all that healthy because of the added sugars, but in this recipe I don’t use any extra sugar at all as I add honey instead. The only sugar in this recipe comes from the strawberries, which is quite low in sugar in general (about 7g per 150g).
But let’s not make those strawberries feel bad about themselves, they are still good for you too as they are low in calories and contain fiber, vitamin C and other nutrients essential to your health. And as the sugar count is really low, it won’t give you a blood sugar spike.
Rhubarb then contains even less sugar and is really good when cooked. Cooked rhubarb supplies a good dose of lycopene, but raw rhubarb supplies none. Lycopene is one of several beneficial antioxidants that rhubarb contains, as well as anthocyanins. And as well all know antioxidants promote good health and help prevent diseases.
The health benefits of lime include weight loss, skin care, improved digestion, relief from constipation, eye care, and treatment of scurvy, piles, peptic ulcer, respiratory disorders, gout, gums, urinary disorders, etc. And again, extremely low in sugars.
So making a limenade with no extra sugars and ingredients with low sugar amounts is a really good thing to do! And this limenade is so easy to make and stays fresh for about a week. It’s the perfect fruity boost you need to keep you going all day.
Makes: about 2 liters of limenade
- 250g chopped rhubarb
- 200g strawberries + a few extra
- 2 liters of water
- 2 tablespoons of honey
- handful of fresh mint leaves
- 3 limes
Wash the rhubarb stalks. Remove the leaves and cut off the bottom of the stalk as well. Chop whatever remains up in small pieces (about half a centimeter).
The strawberries are even easier to do, simply remove the top and slice the remaining parts up in thin slices too. Leave just a few aside for serving.
Add the rhubarb and strawberry slices to a pot, and squeeze 2 limes on top. Add 250ml of water, we don’t want to add too much now as it’ll evaporate anyway, we just want enough to make a strong lemonade base.
Last but not least add our tablespoons of honey and bring the water to a boil.
Once it’s boiling, turn the heat down a bit and let it simmer for another 15-25 minutes. Let it completely cool down and then add the rest of the water. You can add more/less depending on how strong you’d like it to be.
Add some freshly sliced up lime, strawberry and a few leaves of mint to your glasses when you drink it. You can add the lime slices to your big jug of lemonade too, you can leave in for about 2 days but after that you really need to take it out as it’ll start to go bad. Same goes for the mint leaves and strawberries, just don’t leave them in for more than 2 days.Book tip May 2016: The Vegetable Butcher by Cara Mangini | Green & lean couscous with asparagus, sugar snaps, mushroom and spring onion »