I just want to start by saying—thank you for being here. Whether you’re a longtime reader or you just stumbled in while hunting for something sweet-tart and summery, welcome! This rhubarb lemonade recipe has a special place in my heart, and I’m so excited to finally share it with you. It’s vibrant, a little unexpected, and downright gorgeous in a glass.
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What Is Rhubarb Lemonade?
This rhubarb lemonade is exactly what it sounds like: a delicious twist on classic lemonade, made with a rhubarb syrup that adds both tanginess and a stunning pink hue. It’s a perfect way to enjoy rhubarb when it’s in season, and it makes any gathering feel extra special.
Why You’ll Love This Rhubarb Lemonade
It’s gorgeous. That pink color? 100% natural and utterly show-stopping.
It’s sweet, tart, and refreshing with the unmistakable zing of lemon and the earthy brightness of rhubarb.
It’s a conversation starter! Serve this at your next brunch, picnic, or BBQ and just watch everyone ask for the recipe.
You can spike it or keep it kid-friendly—so versatile!
What Does Rhubarb Lemonade Taste Like?
Think of classic lemonade… now imagine it with a deeper, slightly floral tang and a whisper of berry-like flavor. The rhubarb doesn’t overwhelm—it enhances. The result is a perfectly balanced drink that’s anything but boring.
Benefits of Rhubarb Lemonade
Packed with vitamin C and antioxidants from both rhubarb and lemon.
Hydrating and revitalizing—ideal for hot days or when you just need a lift.
Can be made ahead and keeps beautifully in the fridge.
Ingredients
For the rhubarb syrup:
- 4 cups chopped fresh rhubarb (about 1 lb)
- 1 cup sugar
- 1 cup water
For the lemonade:
- 3/4 cup freshly squeezed lemon juice (from about 4–6 lemons)
- 2 1/2–3 cups cold water (adjust to taste)
- Ice
- Optional: lemon slices and mint for garnish
Tools You’ll Need
- Medium saucepan
- Fine mesh strainer
- Pitcher
- Citrus juicer
- Spoon for stirring
- Measuring cups
Ingredient Additions and Substitutions
Don’t have fresh rhubarb? Frozen works too—just don’t thaw before cooking.
Add strawberries to the syrup for a sweeter, more berry-forward twist.
Swap out sugar for honey or maple syrup for a different depth of sweetness.
Want it fizzy? Use sparkling water instead of still.
How to Make Rhubarb Lemonade
Step 1: Make the rhubarb syrup
In a medium saucepan, combine chopped rhubarb, sugar, and water. Bring to a boil, then reduce to a simmer for about 15 minutes, until the rhubarb breaks down and the liquid turns a deep pink.
Step 2: Strain the syrup
Pour the mixture through a fine mesh strainer into a bowl or measuring cup, pressing gently to extract all the liquid. Discard solids or save for mixing into yogurt or oatmeal!
Step 3: Mix the lemonade
In a large pitcher, combine rhubarb syrup and freshly squeezed lemon juice. Add cold water, tasting as you go to reach your preferred balance of sweet and tart.
Step 4: Chill and serve
Refrigerate until cold. Serve over ice with a slice of lemon and a sprig of mint if desired.
What to Serve With Rhubarb Lemonade
This drink pairs beautifully with:
- Light salads with goat cheese and strawberries
- Lemon bars or rhubarb crumble
- Grilled chicken or salmon
- Afternoon tea snacks like scones or shortbread
Tips for Perfect Rhubarb Lemonade
Use bright red rhubarb stalks for the most vivid color.
Make a double batch of the syrup—it freezes beautifully!
Taste as you go. Depending on your rhubarb and lemons, you may want more or less sugar and water.
Storage Instructions
Store leftover lemonade in the refrigerator for up to 5 days.
The rhubarb syrup alone can be kept in a sealed jar in the fridge for up to 2 weeks or frozen for up to 3 months.
General Info
Yield: About 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Season: Spring to early summer
Frequently Asked Questions
Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch. Just be aware it may taste more acidic or bitter.
Can I make it sugar-free?
Yes! Try a sugar substitute like stevia, monk fruit, or erythritol. Start with less and adjust to taste.
Can I make this ahead for a party?
Absolutely! Make it the day before and chill in the fridge. Stir well before serving.
Conclusion
Rhubarb lemonade is everything I love about spring in a glass—refreshing, bold, and just a little bit fancy. It’s simple to make, endlessly customizable, and guaranteed to impress. Whether you’re lounging on the porch or throwing a garden party, this drink is a must-have.
If you loved this recipe, don’t miss these other peachy-sweet faves:
- Peach Basil Iced Tea
- Honey-Roasted Peach Lemonade
- Peach & Rhubarb Crisp
Let’s Stay Connected!
Tried this recipe? I’d love to see it! Leave a review, drop a comment, or tag your rhubarb lemonade photos on Pinterest so we can cheer you on!
Nutritional Info (Per Serving)
Calories: ~110
Sugar: ~24g
Vitamin C: ~30% DV
Fat: 0g
Protein: 0g
Fiber: ~1g
Here’s to making something beautiful, sweet, and just a little tangy—cheers!
Rhubarb Lemonade
Equipment
- Medium saucepan
- Fine mesh strainer
- Large pitcher
- - Measuring cups
- Citrus juicer
- Spoon or whisk for stirring
Ingredients
- For the Rhubarb Syrup:
- 4 cups chopped fresh rhubarb about 1 lb
- 1 cup granulated sugar
- 1 cup water
- For the Lemonade:
- 3/4 cup freshly squeezed lemon juice about 4–6 lemons
- 2 1/2 to 3 cups cold water to taste
- Ice for serving
- Optional: lemon slices and fresh mint for garnish
Instructions
- Make the Rhubarb Syrup:
- In a medium saucepan, combine the chopped rhubarb, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 15 minutes, or until the rhubarb breaks down completely and the liquid turns bright pink.
- Strain the Syrup:
- Remove from heat and pour through a fine mesh strainer into a heat-safe bowl or measuring cup. Press gently to extract as much liquid as possible. Let the syrup cool.
- Mix the Lemonade:
- In a large pitcher, combine the rhubarb syrup with the freshly squeezed lemon juice. Add 2 1/2 to 3 cups of cold water, adjusting to taste for your preferred level of sweetness and tartness.
- Chill and Serve:
- Refrigerate until cold. Serve over ice and garnish with lemon slices and fresh mint, if desired.
